Sauerkraut strudel is a popular savory strudel version in beer gardens and during Oktoberfest. It is easy to make, especially if you use pre-made puff pastry. Or you can make a strudel dough - see the notes below.
To make a strudel dough from scratch
start by sifting 2 cups of all-purpose flour into a bowl. Mix with 1 tsp of salt. Add a beaten egg, 2 tablespoons of vegetable or sunflower oil and 2/3 cup of room temperature water.
Mix well together and knead into a dough. Cover with plastic and let rest 30 minutes.
Flour a clean surface and knead the dough for a few minutes. Roll it out very thin. Flour one side of a large, clean kitchen towel, spread it out. Place the rolled out dough on top and using your hands stretch it out, aim for a rectangle shape until it is roughly 16 by 24 inches. Then proceed as above and use the towel to help you roll the dough over the sauerkraut filling.