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Oktoberfest Strudels |
Printer Friendly Copy |
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| Serves 5 - 6 |
Prep 30 mins |
Cooking 25 mins |
Easy |
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| 2 strudels |
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+ 10 mins standing |
My rating |
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Ingredients |
1 tablespoon butter
4 fully cooked bratwursts (360g), chopped
1 small onion, chopped
250g sauerkraut, rinsed & well-drained
60 ml sour cream
1 tablespoon Dijon mustard
1½
&
another ½ teaspoons caraway seeds, kept separate
500g puff pastry, divided into 2 or 2x 320g sheets, thawed if
frozen
80g shredded Muenster cheese (use Port Salut or Montery Jack)
80g shredded mature cheddar cheese
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Preheat oven to 200C/ 180
Fan/Gas 6. In a large frying pan, heat the butter over
medium heat. Add bratwurst and onion; cook and stir until
onion is tender, 8-10 minutes. Stir in the sauerkraut;
cool slightly .
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In a small bowl, mix the sour
cream, mustard and 1/2 teaspoon caraway seeds. Unfold one
sheet of puff pastry. Spread with 30ml sour cream mixture
to within 2 cm of the edges of both pastry sheets. Spoon
180g sausage mixture down centre of each pastry; sprinkle
with half each of the Muenster and cheddar cheeses.
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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 strudel.
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Brush the 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.
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DAILY
DINNERS 
