Oktoberfest Strudel With Mustard Sauce

Ingredients

• 3/4 cup melted german butter
• 1 cup minced onion
• 1 large granny smith apple, peeled, cored and diced
• 1 1/2 cups drained german wine-cured sauerkraut
• 2 teaspoons caraway seeds
• 8 phyllo pastry sheets
• 1/4 cup german sweet mustard
• 1 lb bratwurst, thinly sliced

FOR THE MUSTARD SAUCE

• 1 tablespoon german butter
• 1 tablespoon flour
• 1 cup light cream
• 3 tablespoons german sweet mustard
• 1 teaspoon paprika or curry

Directions

1. 1

   Preheat oven to 375 degrees.

2. 2

   In a large skillet, over medium heat, warm 2 tablespoons butter, and saute onion for 3 minutes or until clear.

3. 3

   Add diced apple and sauté 3 more minutes.

4. 4

   Remove from heat, stir in sauerkraut and caraway, mixing well.

5. 5

   On a large baking sheet, lay out one sheet of phyllo and fold in half lengthways and brush with about 1 tablespoon butter.

6. 6

   Repeat layering.

7. 7

   Spread mustard over last layer of phyllo.

8. 8

   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.

9. 9

   Top sauerkraut with bratwurst slices; roll jellyroll-style folding in the short edges.

10. 10

    Place seam-side down on pan; brush top with butter.

11. 11

    Bake 25-30 minutes or until golden brown.

12. 12

    MEANWHILE PREPARE MUSTARD SAUCE:.

13. 13

    In a large skillet, melt butter over medium-low heat, stir in flour to form a smooth past.

14. 14

    Slowly stir in cream and continue stirring to keep lumps from forming.

15. 15

    Whisk in mustard and heat through.

16. 16

    TO SERVE:.

17. 17

    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.