Brat Kraut Strudel Recipes

OKTOBERFEST STRUDEL WITH MUSTARD SAUCE

Steps:

• Preheat oven to 375 degrees.
• In a large skillet, over medium heat, warm 2 tablespoons butter, and saute onion for 3 minutes or until clear.
• Add diced apple and sauté 3 more minutes.
• Remove from heat, stir in sauerkraut and caraway, mixing well.
• On a large baking sheet, lay out one sheet of phyllo and fold in half lengthways and brush with about 1 tablespoon butter.
• Repeat layering.
• Spread mustard over last layer of phyllo.
• 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.
• Top sauerkraut with bratwurst slices; roll jellyroll-style folding in the short edges.
• Place seam-side down on pan; brush top with butter.
• Bake 25-30 minutes or until golden brown.
• MEANWHILE PREPARE MUSTARD SAUCE:.
• In a large skillet, melt butter over medium-low heat, stir in flour to form a smooth past.
• Slowly stir in cream and continue stirring to keep lumps from forming.
• Whisk in mustard and heat through.
• TO SERVE:.
• For an appetizer, slice into 8 portions, as an entree, 4. Slice warm strudel and serve in a pool of mustard sauce. Sprinkle mustard sauce with the paprika.

OKTOBERFEST STRUDELS

Steps:

• Preheat oven to 400°. In a large skillet, heat butter over medium heat. Add bratwurst and onion; cook and stir until onion is tender, 8-10 minutes. Stir in sauerkraut; cool slightly., In a small bowl, mix sour cream, mustard and 1/2 teaspoon caraway seeds. Unfold one sheet of puff pastry. Spread with 1/3 cup sour cream mixture to within 1/2 in. of edges. Spoon 2-1/2 cups sausage mixture down center of pastry; sprinkle with 1/2 cup each Muenster and cheddar cheeses., Lightly brush edges of pastry with water; bring edges together, pinching to seal. Transfer to an ungreased baking sheet, seam side down; pinch ends and fold under. Repeat with remaining ingredients., Brush tops with water; sprinkle with remaining caraway seeds. Cut slits in pastry. Bake until golden brown, 25-30 minutes. Let stand 10 minutes before slicing.

BRAT & KRAUT STRUDEL

Steps:

• 1. Preheat oven to 450°F.
• 2. Prepare the links according to package instructions. Cool slightly, and then cut into half-moon slices.
• 3. In a large sauté pan, melt butter over medium heat. Add the onion and sauté until caramelized, 8 to 10 minutes. Add the sausage and sauerkraut heat through.
• 4. In a small bowl, combine the sour cream, garlic, dill and caraway. Season to taste with salt and pepper. Spray two baking sheets with non-stick spray. Unfold one sheet of puff pastry on each baking sheet.
• 5. Spread the sour-cream mixture over each pastry sheet to within 1/2 inch of the edge. Spoon the sausage mixture down the center of each pastry sheet.
• 6. Top with cheese. Lightly brush the edges with water. Fold the long pastry side of each sheet over the filling and pinch the ends together to seal.
• 7. With a sharp knife, pierce the strudels to create steam vents. Brush the tops of the strudels with water. Sprinkle with the poppy and sesame seeds. Bake for 30 to 35 minutes, until golden brown. Let stand 10 minutes before slicing.