Oktoberfest Strudel with Mustard Sauce
Super easy
Cheap
Prep

10m

Cook

30m

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Category:
Seasons
Cuisine Type Latin

Ingredients

Strudel

3/4 cup butter, melted
1 cup onion, minced (optional)
1 large granny smith apple, peeled, cored, and diced
1 1/2 cup sauerkraut, drained
2 teaspoons caraway seeds
8 phyllo sheets
1/4 cup german sweet mustard
1 lb. brautwurst, thinly sliced

Mustard Sauce

1 Tablespoon butter
1 Tablespoon Flour
1 cup light cream
3 Tablespoons sweet mustard
1 teaspoon paprika

Oktoberfest Strudel with Mustard Sauce Directions

  1. Preheat oven to 375 degrees F
  2. In a large skillet, over medium heat, warm 2 tablespoons butter, sauté onion for 3 minutes. Add diced apple and sauté 3 more minutes. Remove from heat, stir in sauerkraut and caraway, and mix well.
  3. On a large baking sheet, lay out one sheet of phyllo and fold in half lengthwise 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 and bake 25 to 30 minutes or until golden brown.
  4. 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. Slice warm strudel and serve in a pool of mustard sauce. Sprinkle mustard sauce with paprika.

Nutrition facts

Per Serving

Kcal: 754 kcal
Fibers (g): 4.1g
Sodium (mg): 1404mg
Carbs: 39.6g
Sugar (g): 8.4g
Fat: 59.4g
Saturated fat (g): 27g
Cholesterol: 147mg
Proteins: 15.2g

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