German Holiday Strudel With Mustard Sauce

Source: Germanfoods.org

• Ready In: 45 mins
• Serves: 6-8
• Yields: 6-8

Ingredients

• Strudel

• 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

• Mustard Sauce

• 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.