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.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
- 1 package puff pastry (thaw both sheets)
- 4 tbsp butter (1/2 stick, melted)
- 6 slices bacon
- 1 onion, diced
- 1 egg
- 2 tbsp bread crumbs
- 2 cups drained sauerkraut, cups must be packed
- caraway seeds, to taste
- cumin, to taste, but at least 1 tsp
Heat oven to 350 F.
Dice the bacon and cook in a pan over medium heat until it renders the fat but is not yet crispy. Drain on paper towel and saute 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.
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 and pinch to tuck in the ends. Place each strudel seam side down onto a parchment paper lined baking sheet and brush with melted butter.
Bake for 35 minutes or a bit longer, until nicely golden brown. Let cool down a bit before cutting in sliced with a serrated knife. Serve with sour cream or mustard as a dip. 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.