Oktoberfest Strudel With Mustard Sauce Recipe #141060
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
by Amis
1 hour | 30 min prep
SERVES 4 -8
- 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
- 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.
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5 stars