Reuben Puff Pastry Squares

These Reuben Puff Pastry Squares are an easy, flaky twist on the classic deli favorite. Made with savory corned beef, melty Swiss cheese, and tangy sauerkraut, baked on pastry until perfectly golden and crisp. Serve them warm with a side of creamy Thousand Island dressing for drizzling or dipping. They’re perfect for St. Patrick’s Day, parties, or anytime you need an easy, delicious finger food everyone will love.

These Reuben Puff Pastry Squares are ideal for St. Patrick’s Day but are enjoyed year-round, much like a classic Reuben sandwich. They’re very simple to prepare with only five ingredients. Assembly takes 20 minutes, with an additional 20 minutes baking until they’re golden, flaky, and crisp. This crowd-pleasing appetizer (or finger food) is ready in 40 minutes!

Serve them piping hot, with or without Thousand Island dressing, for drizzling over the square or for dipping. Make the dressing from scratch if you’d like, but I keep it simple and grab a good-quality store-bought bottle—it’s easy and still completely delicious. If you don’t want Thousand Island, Russian dressing is another favorite.

Ingredients needed:

• Puff pastry—I use a 17.3-ounce package of Pepperidge Farm puff pastry. If your package size differs, you may need to adjust the other ingredients accordingly.
• Corned beef—deli counter corned beef works perfectly, but this recipe is an excellent way to use up leftover corned beef.
• Swiss cheese—I recommend freshly sliced or shredded over prepackaged for the best meltability, but feel free to use prepackaged for convenience.
• Sauerkraut—drained and patted dry.
• Egg—beaten and brushed on the puff pastry to help adhere the topping and to promote browning and sheen around the edges.
• Thousand Island Dressing—an optional dipping sauce, but these squares are delicious without it, too! Use your favorite store-bought brand or homemade recipe. You can also use Russian dressing as an alternative.

Recipe highlights:

• Drain and pat the sauerkraut dry.
• Cut the corned beef into 1/4 to 1/3-inch strips, then dice them.
• Combine the sauerkraut, corned beef, and Swiss cheese in a bowl and mix well.
• Working with 1 pastry sheet at a time, cut it into 9 squares. Roll each square into a 4-inch square.
• Place the squares on a baking sheet, then brush with an egg wash. Add the topping.
• Refrigerate the assembled square while you work on the second sheet of puff pastry.
• Bake at 400° F for 16-20 minutes, rotating the baking sheets halfway.
• Enjoy with an optional Thousand Island Dressing for drizzling or dipping.
• Refer to the recipe card below for detailed instructions.

How to store and reheat:

To refrigerate, place the puffed pastry squares in an airtight container or freezer bag and store them for up to 4 days.

To freeze, place the puffed pastry squares in an airtight container or freezer bag and freeze for up to 3 months. I prefer to wrap them individually in plastic wrap before placing them in a container or freezer bag to help maintain freshness.

To reheat, bake in a preheated 350° F oven until heated through and a few minutes longer if from frozen. Loosely tent with foil if needed to prevent over-browning.

Pro tips:

• It’s best to keep the puff pastry as cold as possible to maintain the butter’s coldness, which is essential for achieving flakiness.
• Keep one sheet of puff pastry refrigerated while you work on the other to prevent it from becoming too soft. Also, keep the assembled squares refrigerated while you assemble the second set.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or are highly rated.)

• Baking sheets—this set of 2 half-sheet pans lets you bake the puff pastry squares in one batch.
• Pizza cutter—for cutting the puff pastry into squares.
• Rolling pin—this small wooden rolling pin is perfect for small tasks.
• Fine-mesh strainer—this one is made of premium stainless steel.
• Parchment paper—this is unbleached, compostable, and chlorine-free.
• Pastry brush—for brushing egg wash onto the puff pastry.

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Reuben Puff Pastry Squares

Author: In Good Flavor Cooking Method:Baking Cuisine:American Courses:Appetizers

Difficulty:BeginnerPrep time: 20 minutesCook time: 20 minutesTotal time: 40 minutesServings:18 servings

Description

These Reuben Puff Pastry Squares are an easy, flaky twist on the classic deli favorite. Made with savory corned beef, melty Swiss cheese, and tangy sauerkraut, baked on pastry until perfectly golden and crisp. Serve them warm with a side of creamy Thousand Island dressing for drizzling or dipping. They’re perfect for St. Patrick’s Day, parties, or anytime you need an easy, delicious finger food everyone will love.

Ingredients

• 1 (17.3-ounce) package of defrosted* puff pastry sheets (I use Pepperidge Farms)
• 1/2 pound corned beef, sliced 1/4-inch thick
• 8 ounces shredded Swiss cheese**
• 6 ounces Sauerkraut, drained and patted dry (1 rounded dry cup unpacked)
• 1 beaten egg

Instructions

1. Preheat the oven to 400° F. Grease or line 2 baking sheets with parchment paper.
2. Drain sauerkraut well, then pat dry with paper towels. Slice the corned beef into 1/4 to 1/3-inch strips, then dice it. Put the sauerkraut, cheese, and corned beef in a bowl and blend well.

Feel free to coarsely chop any long or large strands of sauerkraut

3. Working with one sheet of puff pastry at a time (keep the second refrigerated), cut it into thirds lengthwise, then rotate it 90 degrees and cut into thirds again. You’ll end up with 9 squares. Roll each piece into a 4-inch square. Lightly dust the work surface if the puff pastry sticks.
4. Place the squares on a parchment paper-lined or greased baking sheet, spaced at least 1 inch apart.
5. Brush the surface with the egg wash. Place some of the topping on each square, avoiding the edges of the puff pastry. Refrigerate the assembled squares while you repeat steps 3-5 for the second pastry sheet.

Divide the topping mixture evenly between the two batches of pastry sheets, then eyeball the amount for each square. This isn’t an exact science. Refrigerating the assembled squares while working on the second batch helps keep the puff pastry cold, preventing the butter from melting and preserving its flaky layers.

6. Place the two baking sheets on separate shelves and bake at 400° F for 16-20 minutes, rotating the shelves halfway through.
7. Serve with an optional Thousand Island Dressing for drizzling over the squares or for dipping.
8. Makes 18 pastry squares.

Notes:

• * Defrost the puff pastry overnight in the refrigerator or leave the package at room temperature for 30-60 minutes to thaw.
  Work quickly with the puff pastry to keep it cold, which helps create flaky squares.
• ** For gooey, melty cheese, use freshly grated, but you can use pre-packaged for convenience.
• This recipe can easily be halved or doubled, as you can eyeball the amount of topping to add to each square.
• Russian dressing is a great alternative to Thousand Island.

Keywords:Reuben Puff Pastry Squares, St. Patricks Day, Corned Beef, Puff Pastry, Crowd-Pleasing Appetizer, Finger Food, Appetizer, Reuben Sandwich

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