Hearty Sauerkraut Strudel Recipes

SAUERKRAUT STRUDEL (AKA KRAUTSTRUDEL) WITH BACON

Steps:

• Heat oven to 350 F.
• Dice the bacon and cook in a pan over medium heat until it renders the fat but is not yet crispy. Drain on paper towel and saute the diced onion in the rendered bacon fat. Cool down.
• In a bowl combine the drained sauerkraut, bacon, onion, egg, bread crumbs, seasonings. Mix well together.
• Roll out the puff pastry sheets, brush with half the melted butter. Reserve the rest.
• Spread half of the sauerkraut mixture over each sheet, roll and pinch to tuck in the ends. Place each strudel seam side down onto a parchment paper lined baking sheet and brush with melted butter.
• Bake for 35 minutes or a bit longer, until nicely golden brown. Let cool down a bit before cutting in sliced with a serrated knife.
• Serve with sour cream or mustard as a dip.

SAUERKRAUT STRUDEL

Steps:

• Preheat your oven to 350 degrees.
• Roll out your dough into a large rectangle on a large, well greased baking sheet.
• Add 3 tbsp of butter to a skillet over medium high heat and melt. Add the sliced onion and cook over medium high heat until tender 7-8 minutes. Add a little bit of water (1/4 cup) and reduce heat to medium low. Let the onions caramelize for 15-20 minutes. Once caramelized, remove from the pan and set aside.
• In the same skillet, brown the sausage and break up. Cook until fully brown and cooked through. Remove from pan and set aside. While sausage is cooking, measure out the sauerkraut and drain well either using a colander or squeeze in several paper towels or a flour sack towel. Be sure to get as much moisture out as possible.
• To assemble the strudel, layer the filling ingredients beginning with the sauerkraut - add the caramelized onions, sausage, and swiss cheese on top. Once all the filling is used up, roll up the strudel and tuck the ends so the dough is sealed.
• Bake for 35 minutes or until dough is golden brown. If necessary, increase the temperature of the oven for 5 minutes to get a nice golden brown color on the dough. Once removed from the oven, brush with melted butter.
• Let cool down a bit before cutting in slices with a serrated knife. Serve and enjoy.

HEARTY SAUERKRAUT STRUDEL

Steps:

• For the dough: Mix the flour, salt, egg yolks, the oil and water. Then knead with the hands to form a smooth and slightly shiny dough. Form into a ball and brush with oil. Transfer to a plate and cover with a preheated bowl. Let rise for about 30 minutes.
• For the filling: Cut the bacon into small cubes and cook in a dry skillet. Rinse, peel and coarsely grate the carrots. Peel onion and cut into cubes. Add the onion, carrot and sauerkraut to the bacon and season with salt, pepper, crushed caraway seeds and sugar. While stirring, cook on low heat for 10-12 minutes. Remove from heat and add the chopped parsley.
• Preheat the oven to about 220°C (approximately 430°F).
• Divide the dough into two equal parts and thinly roll them out on a lightly floured large kitchen towel. With the back of the hand, stretch out until paper-thin. Cut off thicker edge pieces. Coat the two doughs with half of the melted butter and sprinkle with breadcrumbs.
• For the filling: Spread out the sauerkraut filling lengthwise onto each strudel in a long strip that covers about the middle third of the dough. Cut into the edge of the dough about every two finger-lengths, alternating sides, and fold the dough over the filling in a cable stitch pattern.
• Using the cloth to help, lay the two strudels on a lined baking tray, brush with the beaten egg yolk and bake in preheated oven for 25-30 minutes until golden. Brush with the remaining melted butter from time to time as it bakes. Remove from oven, cut into slices and serve.

OKTOBERFEST STRUDELS

Steps:

• Preheat oven to 400°. In a large skillet, heat butter over medium heat. Add bratwurst and onion; cook and stir until onion is tender, 8-10 minutes. Stir in sauerkraut; cool slightly., In a small bowl, mix sour cream, mustard and 1/2 teaspoon caraway seeds. Unfold one sheet of puff pastry. Spread with 1/3 cup sour cream mixture to within 1/2 in. of edges. Spoon 2-1/2 cups sausage mixture down center of pastry; sprinkle with 1/2 cup each Muenster and cheddar cheeses., Lightly brush edges of pastry with water; bring edges together, pinching to seal. Transfer to an ungreased baking sheet, seam side down; pinch ends and fold under. Repeat with remaining ingredients., Brush tops with water; sprinkle with remaining caraway seeds. Cut slits in pastry. Bake until golden brown, 25-30 minutes. Let stand 10 minutes before slicing.

SAUERKRAUT STRUDEL (KRAUTSTRUDEL): AN EASY GERMAN RECIPE

Steps:

• Though it might seem intimidating to roll the sauerkraut strudel, it's as simple as moving quickly, carefully, and rolling the strudel tight.
• After thawing the phyllo dough and cooking the bacon, onion, red pepper, and shredded cabbage in a skillet, place the cabbage mixture on the dough and roll.
• Then, top with olive oil and caraway seeds.
• This recipe makes two German sauerkraut strudel rolls.

SAUERKRAUT STRUDEL

Steps:

• Thaw frozen bread dough on counter as instructed on package. Will take awhile so get that started early per instructions on package. Brown your sausage until done, drain. Drain your sauerkraut, and mix with the sausage and cook just a couple minutes. Let cool.
• Roll out your dough in a rectangle similar to making cinnamon rolls. Egg wash edges of bread dough. Sprinkle center of bread dough with Kraft Shredded Cheese. Top other layer with sausage and sauerkraut. Fold over ends and edges to make a long filled bread loaf, making sure all ends and edges are seal good. This will make 3 to 4 loafs.
• Bake at 350 degrees F for 1 to 1 1/2 hours, until it's nice and brown.