OKTOBERFEST STRUDEL WITH MUSTARD SAUCE
This is a great dish with apples, sauerkraut and bratwurst. Depending on how you serve it, it makes a great appetizer as well as an entree. Zaar World Tour 05
Provided by Amis227
Categories Fruit
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1749.9, Fat 150.8, SaturatedFat 65.9, Cholesterol 390.3, Sodium 3351.7, Carbohydrate 45.6, Fiber 3.2, Sugar 7.5, Protein 52.4
GERMAN STRUDELS
This is an old family recipe of my aunt's. Almost all of my relatives are German and this is one of the original recipes used for family dinners! Especially good with chicken and cream gravy. You can also make them to the point after rolling and cutting and freeze on cookie sheets, then transfer to plastic bags.
Provided by myangelhayden
Categories < 4 Hours
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine yeast, salt, sugar, water, egg, and flour to make dough.
- Divide the dough into small balls.
- Let rest for a while.
- Roll balls to about 1/4 inch thick and spread with warm oil.
- Let the dough rest for a few minutes so the dough will stretch easily, then stretch the dough paper thin.
- Once the dough is stretched, roll it like you would for cinnamon rolls.
- Cut the dough (which is rolled up like a snake now) into 3 inch lengths.
- Coat roaster or heavy pan (you can also use and electric frying pan) with shortening or oil, put as many diced potatoes and onions as you like and season with salt and pepper.
- Add water to cover the potatoes and bring to a boil.
- Once water is boiling lay strudels on top of potatoes in two layers.
- Water should nearly cover strudels.
- COVER TIGHTLY-THIS IS VERY IMPORTANT OR RECIPE WILL NOT WORK!
- YOU CANNOT PEEK OR THE STRUDELS WILL "FALL"!
- Cook over low heat 30 to 35 minutes, or until you can hear a slight "frying" noise in the pan.
- Enjoy!
OKTOBERFEST STRUDELS
My husband, being born and raised in Wisconsin, loves bratwurst sausages. So I tweaked this strudel recipe to include some of his favorite filling ingredients and it was an instant hit. Serve with extra mustard for dipping. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 strudels (3 servings each).
Number Of Ingredients 10
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.
Nutrition Facts :
OKTOBERFEST STRUDEL WITH MUSTARD SAUCE
I just love German Food! I also LOVE OKTOBERFEST!!!!
Provided by Brandy Bender
Categories Other Main Dishes
Time 40m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 375 degrees F
- 2. In a large skillet, over medium heat, warm 2 tablespoons butter, sauté onion for 3 minutes. Add diced apple and sauté 3 more minutes. Remove from heat, stir in sauerkraut and caraway, and mix well.
- 3. On a large baking sheet, lay out one sheet of phyllo and fold in half lengthwise 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 and bake 25 to 30 minutes or until golden brown.
- 4. 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. Slice warm strudel and serve in a pool of mustard sauce. Sprinkle mustard sauce with paprika.
GERMAN STRUDEL WITH A TWIST
Although my grandmother Mamke was German, Aunts and Uncles hailed from Slovenia. This Strudel recipe, prevalent in both countries, has my personal twist to it
Provided by TwoTravelling Chefs
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- On a large area sprinkle half the flour, place the rectangle of puff pastry on the flour, Sprinkle some flour on top of the dough, as well as on your rolling pin and roll the dough, as thin as you can get it, so that it forms an even rectangle approximately 18 inches long by 12 inches wide.
- Gently brush off the excess flour with a dry towel or soft brush.
- Dip the brush in the melted butter and lightly coat the dough rectangle (save a little to help seal the ends later and to brush over the top).
- Sprinkle the dough evenly with the bread crumbs and 3 Tbsp brown sugar and the cinnamon.
- With the long end facing you start placing the cranberries, apples, peaches, along the bottom, keeping about 1 inch away from the edge of the dough. I like to keep my fruit slices a bit larger than the original recipe, giving it more firmness when baked.
- Brush the perimeter with some of the melted butter .
- Now gently start rolling away from you, gathering any fruit that gets loose. My grandmother and father used to spread the flour and dough on a tea towel which helped them to roll the streudel with ease.
- Finish rolling the dough and seal the edges. Place on a non stick cookie sheet and shape into a large U.
- Lightly top with the remaining butter and sugar.
- Bake in the oven for 35 - 40 minutes, till nicely browned on top. Remove from oven and let the streudel sit for 10-15 minutes then with a large spatula move to a plate.
- Slice a piece or two, serve with french vanilla ice cream, a drizzle of caramel and enjoy.
- what about combining any two of the following fruits: Pear, Plum, Kiwi, Banana, Apricot.
Nutrition Facts : Calories 346.1, Fat 17.1, SaturatedFat 6.5, Cholesterol 15.2, Sodium 100.3, Carbohydrate 46.7, Fiber 4.5, Sugar 20.6, Protein 4
GERMAN HOLIDAY STRUDEL WITH MUSTARD SAUCE
Make and share this German Holiday Strudel With Mustard Sauce recipe from Food.com.
Provided by Mom2Rose
Categories Meat
Time 45m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- In a large skillet, over medium heat, warm 2 tablespoons butter, sauté onion for 3 minutes.
- Add diced apple and sauté 3 more minutes.
- Remove from heat, stir in sauerkraut and caraway, and mix well.
- On a large baking sheet, lay out one sheet of phyllo and fold in half lengthwise 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 and bake 25 to 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 paste.
- Slowly stir in cream and continue stirring to keep lumps from forming.
- Whisk in mustard and heat through.
- Slice warm strudel and serve in a pool of mustard sauce.
- Sprinkle mustard sauce with paprika.
Nutrition Facts : Calories 1166.6, Fat 100.6, SaturatedFat 43.9, Cholesterol 260.2, Sodium 2234.4, Carbohydrate 30.4, Fiber 2.1, Sugar 5, Protein 34.9
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