Print Recipe
5 from 2 votes

Sauerkraut Strudel

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
Course: Appetizer
Cuisine: American, German
Servings: 4
Calories: 717kcal
Author: CraftBeering


  • 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.