Oktoberfest Strudel with Mustard Sauce

A great Oktoberfest or holiday party treat with German flavors. Strudel with apple, sauerkraut and knackwurst or bratwurst, with a sweet mustard cream sauce. Served as an appetizer this recipe makes 8 portions, or 4 portions as an entrée.
Servings:
Ingredients
  • 3/4 cup melted German butter
  • 1 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 authentic German knackwurst or bratwurst thinly sliced
  • 1 tbsp German butter
  • 1 tbsp flour
  • 1 cup light cream
  • 3 tbsp German sweet mustard
  • 1 tsp paprika
Instructions
  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 knackwurst or 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.
Recipe Notes

Served as an appetizer this recipe makes 8 portions, or 4 portions as an entrée.

A great Oktoberfest or holiday party treat with German flavors. Strudel with apple, sauerkraut and knackwurst or bratwurst, with a sweet mustard cream sauce. Served as an appetizer this recipe makes 8 portions, or 4 portions as an entrée.
Servings:
Ingredients
  • 3/4 cup melted German butter
  • 1 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 authentic German knackwurst or bratwurst thinly sliced
  • 1 tbsp German butter
  • 1 tbsp flour
  • 1 cup light cream
  • 3 tbsp German sweet mustard
  • 1 tsp paprika
Instructions
  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 knackwurst or 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.
Recipe Notes

Served as an appetizer this recipe makes 8 portions, or 4 portions as an entrée.