German Krautstrudel w/ Bacon
Servings
4
Servings
4
Ingredients
Instructions
  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.