German Holiday Strudel With Mustard Sauce
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
- 3/4 cup butter, melted
- 1 cup onion, minced
- 1 large granny smith apple, peeled, cored and diced
- 1 1/2 cups german wine-cured sauerkraut, drained
- 2 teaspoons caraway seeds
- 8 phyllo pastry sheets
- 1/4 cup german sweet mustard
- 1 lb bratwurst, thinly sliced
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup light cream
- 3 tablespoons german sweet mustard
- 1 teaspoon paprika
Recipe
- 1 preheat oven to 375°f.
- 2 in a large skillet, over medium heat, warm 2 tablespoons butter, sauté onion for 3 minutes.
- 3 add diced apple and sauté 3 more minutes.
- 4 remove from heat, stir in sauerkraut and caraway, and mix well.
- 5 on a large baking sheet, lay out one sheet of phyllo and fold in half lengthwise and brush with about 1 tablespoon butter.
- 6 repeat layering.
- 7 spread mustard over last layer of phyllo.
- 8 then spread sauerkraut filling along the long lengthwise side to the center of the dough leaving a 1 1/2-inch border around the edges.
- 9 top sauerkraut with bratwurst slices; roll jellyroll-style folding in the short edges.
- 10 place seam-side down on pan; brush top with butter and bake 25 to 30 minutes or until golden brown.
- 11 meanwhile prepare mustard sauce. in a large skillet, melt butter over medium-low heat, stir in flour to form a smooth paste.
- 12 slowly stir in cream and continue stirring to keep lumps from forming.
- 13 whisk in mustard and heat through.
- 14 slice warm strudel and serve in a pool of mustard sauce.
- 15 sprinkle mustard sauce with paprika.
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