Recipe by Mom2Rose
Top Review by cookee monster
Made for PAC Fall 2008. I made this for company and we all liked it. The mustard sauce wasn't as well recieved. Only one person liked it. I did have a hard time finding the phyllo sheets and when I did find them they came in two different sizes. The boxes didn't say what size the sheets were so I bought the smaller box. They were to small to follow the directions and I divided the filling between two stacks of eight phyllo sheets and still couldn't fold it properly. But everyone was eager to try it. Which surprised me due to DD's reaction while I was preparing this. I hadn't told her what I was making and while the sauerkraut was draining on the counter she and DS decided something didn't smell good to the point that they threw open a number of windows. Lol! She was the first to go back for seconds, which we all did. Thanks Sarah for tasty recipe.
- 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 See How It's Made
- Preheat oven to 375°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 paste.
- 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.