German Holiday Strudel With Mustard Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Source: Ingredients:
3/4 cup butter, melted |
1 cup onion, minced |
1 large granny smith apple, peeled, cored and diced |
1 1/2 cups german wine-cured sauerkraut, drained |
2 teaspoons caraway seeds |
8 phyllo pastry sheets |
1/4 cup german sweet mustard |
1 lb bratwurst, thinly sliced |
1 tablespoon butter |
1 tablespoon flour |
1 cup light cream |
3 tablespoons german sweet mustard |
1 teaspoon paprika |
Directions:
1. Preheat oven to 375°F.
2. In a large skillet, over medium heat, warm 2 tablespoons butter, sauté onion for 3 minutes.
3. Add diced apple and sauté 3 more minutes.
4. Remove from heat, stir in sauerkraut and caraway, and mix well.
5. On a large baking sheet, lay out one sheet of phyllo and fold in half lengthwise 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 and bake 25 to 30 minutes or until golden brown.
11. Meanwhile prepare mustard sauce. In a large skillet, melt butter over medium-low heat, stir in flour to form a smooth paste.
12. Slowly stir in cream and continue stirring to keep lumps from forming.
13. Whisk in mustard and heat through.
14. Slice warm strudel and serve in a pool of mustard sauce.
15. Sprinkle mustard sauce with paprika.
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