German Holiday Strudel With Mustard Sauce

Recipe by Mom2Rose
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6-8
YIELD: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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