German Krautstrudel w/ Bacon


Sauerkraut strudel is a popular savory strudel version in beer gardens and during Oktoberfest which is the German fall folk fest celebrated during and after the harvest season.

A tradition dates back to 1810 in Munich, Germany. Originally a celebration of the marriage of the King of Bavaria and Princess Therese. Everybody had so much fun that it was resolved to repeat the celebration, which has been done, every year since. In 2022 it runs from September 17-October 3.

Oktoberfest is not only about the beer, singing, dancing and fair attractions. Many of the best known and most loved Bavarian specialties are enjoyed during the festival.

German strudels are not limited to the classic fruit fillings for the pastry. Savory examples are very common and this simplified sauerkraut strudel with soft sautéed strands of cabbage, the smoky flavor of bacon, and a savory crunch of caraway seeds; all wrapped in a delicate, flaky crust is a good representative. 

Print Recipe
German Krautstrudel w/ Bacon
  1. Preheat oven to 350 F.
  2. Dice the bacon & cook in a pan over medium heat until it renders the fat but is not yet crispy. Drain on paper towel & sauté 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.
  3. 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 & pinch to tuck in the ends. Place each strudel seam side down onto a parchment paper lined baking sheet & brush with melted butter.
  4. Bake for 35 minutes or until nicely golden brown. Allow to cool slightly before slicing with a serrated knife.
  5. Serve with sour cream, sliced green onions or mustard as a dip.
Recipe Notes
  • To make a STRUDEL DOUGH from scratch:
  • Sift 2 cups of all-purpose flour into a bowl. Mix with 1 tsp of salt. Add a beaten egg, 2 tablespoons of vegetable oil and 2/3 cup lukewarm water. 
  • Mix well together and knead into a dough. Cover with plastic and let rest 30 minutes.
  • Flour work surface and knead dough for a few minutes. Roll it out very thin.
  • Flour one side of a large, kitchen towel, spread it out. Place the rolled out dough on top and using your hands stretch it out, aim for a rectangle shape, roughly 16 by 24 inches.
  • Proceed as above and use the towel to help you roll the dough over the sauerkraut filling. 

Shrimp Quesadillas w/ Guacamole

Quesadillas are basically toasted tortillas with cheese inside. The name in Spanish literally means ‘little cheesy thing’. What constitutes a quesadilla varies greatly between Mexico and its neighboring countries. They agree that the quesadilla and taco or burrito are different; the former being cooked after being filled or stuffed while the later two are filled with pre-cooked ingredients. Also they may be made with flour, corn or wheat tortillas as well as Mexican Masa (tamale version).

The quesadilla originated in central and southern colonial Mexico, beginning as a corn tortilla gently heated until soft enough to fold, then filled with cheese and toasted on both sides until golden and crispy on the outside and gooey with cheese on the inside. Over time, chopped, cooked vegetables and bits of roasted, shredded meat also found their way into these cheesy tortillas.

Influenced by the many micro-cultures of Mexico and Latin America, the quesadilla has been adopted and adapted by chefs and home cooks around the world, especially since the little cheesy things make it so easy to feed vegetarians and meat-eaters at the same table. A vegetarian quesadilla can be as simple as cheese folded into a tortilla. For the meat or seafood lovers, just add some shredded chicken, pulled pork or ‘roasted’ shrimp.

Speaking of shrimp …. to maximize the flavor, don’t sauté them – roast them! Much like roasting meat on the bone, roasting shrimp in their shells gives them a more intense flavor and keeps them from drying out as easily. The flavor from the shells penetrates the flesh, making them even tastier.

Something else I wanted to mention is a suggestion to help make your quesadillas nice and crunchy. Don’t use butter or oil to cook them in, use mayo instead. The fact that mayo contains a bit of sugar will promote browning and also give some extra crispiness.

Print Recipe
Shrimp Quesadillas w/ Guacamole
  1. In a skillet, fry bacon to a cooked but not real crisp stage. Remove from pan to paper towel. Sauté mushrooms, zucchini & garlic until most of the moisture evaporates. Cut each shrimp in thirds & add to skillet with seasonings. Cook for another minute or until shrimp begins to turn pink. Remove from heat & add cooked bacon & combine.
  2. Grate cheese. Lightly butter one side each of 4 tortillas. Place on a griddle, & cook until warm & browned slightly. Remove 2 of them & keep warm. To each of the remaining 2, sprinkle with 1/4 of the cheese, top each one with 1/2 of the filling then sprinkle with remaining cheese over filling. Place the 2 warm tortillas on top of the filled ones.
  3. Place a lid (or a baking pan) over the griddle for a few minutes to give the cheese a chance to melt.
  4. Remove quesadillas to a cutting board & cut each one into 4 pieces. Serve hot with your choice of toppings.
Recipe Notes
  • As I mentioned in the blog article, roasting the shrimp really intensifies the flavor. If you have the time, try it instead of just sautéing them.
  • Preheat the oven to 400 F.
  • Place the shrimp (shells-on) on a lightly greased baking sheet and toss with 1 tablespoon olive oil and minced garlic.
  • Sprinkle evenly with the seasoning (such as Old Bay) and arrange the shrimp in a single layer. 
  • Bake the shrimp for 8-10 minutes or until just pink and opaque throughout.
  • Remove from oven.