Holiday Strudel with Mustard Sauce | |
Ingredients:3/4 cup melted German butter1 cup minced onion 1 large Granny Smith apple, peeled, cored and diced 1 1/2 cups drained German Wine Sauerkraut 2 tsp caraway seeds 8 phyllo sheets 1/4 cup German sweet mustard 1 pound bratwurst, thinly sliced Mustard Sauce: 1 tbsp German butter 1 tbsp flour 1 cup light cream 3 tbsp German sweet mustard 1 tsp paprika Preparation:Preheat oven to 375 degrees F.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. 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. 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. |
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