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.