Oktoberfest Strudels
Prep
30m
Cook
25m
Wait
10m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Strudel
| 1 tablespoon butter |
| 5 bratwurst links fully cooked, chopped |
| 1 medium onion |
| 1 14 ounce can sauerkraut, rinsed and well drained |
| 1/2 cup sour cream |
| 3 Tablespoons Dijon mustard |
| 2 1/2 teaspoons caraway seed |
| 1 17.3 ounce frozen puff pastery, thawed |
| 1 cup muenster cheese, shredded |
| 1 cup sharp cheddar cheese, shredded |
Oktoberfest Strudels Directions
- 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
Per Serving
| Kcal: | 600 kcal |
| Fibers (g): | 2.8g |
| Sodium (mg): | 1389mg |
| Carbs: | 23.2g |
| Sugar (g): | 3.1g |
| Fat: | 48.6g |
| Saturated fat (g): | 21g |
| Cholesterol: | 93mg |
| Proteins: | 19.8g |