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Oktoberfest Strudel With Mustard Sauce

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“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”
READY IN:
1hr
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. In a large skillet, over medium heat, warm 2 tablespoons butter, and saute onion for 3 minutes or until clear.
  3. Add diced apple and sauté 3 more minutes.
  4. Remove from heat, stir in sauerkraut and caraway, mixing well.
  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. Repeat layering.
  7. Spread mustard over last layer of phyllo.
  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. Top sauerkraut with bratwurst slices; roll jellyroll-style folding in the short edges.
  10. Place seam-side down on pan; brush top with butter.
  11. Bake 25-30 minutes or until golden brown.
  12. MEANWHILE PREPARE MUSTARD SAUCE:.
  13. In a large skillet, melt butter over medium-low heat, stir in flour to form a smooth past.
  14. Slowly stir in cream and continue stirring to keep lumps from forming.
  15. Whisk in mustard and heat through.
  16. TO SERVE:.
  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.

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