Oktoberfest Strudel With Mustard Sauce

This is a great dish with apples, sauerkraut and bratwurst. Depending on how you serve it, it makes a great appetizer as well as an entree. Zaar World Tour 05

• Ready In: 1 hr
• Serves: 4-8

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-cured sauerkraut
• 2  teaspoons caraway seeds
• 8  phyllo pastry sheets
• 1⁄4 cup  german sweet mustard
• 1  lb  bratwurst, thinly sliced

• FOR THE MUSTARD SAUCE

• 1  tablespoon  german butter
• 1  tablespoon flour
• 1  cup  light cream
• 3  tablespoons  german sweet mustard
• 1  teaspoon paprika or 1  teaspoon curry

Directions

1. Preheat oven to 375 degrees.
2. In a large skillet, over medium heat, warm 2 tablespoons butter, and saute onion for 3 minutes or until clear.
3. Add diced apple and sauté 3 more minutes.
4. Remove from heat, stir in sauerkraut and caraway, mixing well.
5. On a large baking sheet, lay out one sheet of phyllo and fold in half lengthways 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.
11. Bake 25-30 minutes or until golden brown.
12. MEANWHILE PREPARE MUSTARD SAUCE:.
13. In a large skillet, melt butter over medium-low heat, stir in flour to form a smooth past.
14. Slowly stir in cream and continue stirring to keep lumps from forming.
15. Whisk in mustard and heat through.
16. TO SERVE:.
17. For an appetizer, slice into 8 portions, as an entree, 4. Slice warm strudel and serve in a pool of mustard sauce. Sprinkle mustard sauce with the paprika.