Holiday Strudel with Mustard Sauce

Oktoberfest Holiday Strudel
A great Oktoberfest or holiday party treat with German flavors. Strudel with apple, sauerkraut and knackwurst or bratwurst, with a sweet mustard cream sauce. Serve as an appetizer (8 portions) or slice larger as an entrée. (4 portions)
Course Appetizers
Keyword christmas


  • 3/4 cup German butter melted
  • 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 sheets phyllo dough
  • 1/4 cup German sweet mustard
  • 1 pound authentic German knackwurst or bratwurst thinly sliced

Mustard Sauce:


  • 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 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.
  • 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.


Serve as an appetizer (8 portions) or slice larger as an entrée. (4 portions)

Stay Connected!

Sign up for the German Foods newsletter

Get the latest recipes, news and special offers...

You have Successfully Subscribed!