Puff Pastry Sauerkraut Strudel
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Puff Pastry Sauerkraut Strudel
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Calling all sauerkraut enthusiasts! This delicious puff pastry strudel, stuffed with tangy sauerkraut and smoky bacon, is perfect for family events and friendly get-togethers.
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Ingredients
- 14 ounces puff pastry sheet chilled
- 1 Tablespoon all-purpose flour to dust the work surface
Sauerkraut filling:
- 1 pound Sauerkraut Czech, German or Polish style
- 1 medium onion peeled and finely chopped
- 3 ½ ounces smoked bacon
- ½ Tablespoon lard (or canola/Sunflower oil)
To finish:
- 1 egg for egg wash
- 1 teaspoon caraway seeds to sprinkle on strudel
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Instructions
- Remove the chilled 14 ounces puff pastry sheet from the refrigerator about half an hour in advance to make it easier to roll out. Drain 1 pound sauerkraut in a colander. If the kraut contains long pieces, cut it into small pieces.
- Peel and chop 1 medium onion. Chop 3 ½ ounces smoked bacon into smaller pieces.
- Heat ½ Tablespoon lard in a skillet, add the onion and fry until it turns golden. Add the bacon and cook for a while. Put in the sauerkraut (without brine) and cook for another minute, stirring.
- Allow the sauerkraut mixture to cool completely.
- Roll out the puff pastry into a rectangle. Dust the dough with 1 Tablespoon all-purpose flour to prevent it from sticking to the rolling pin or work surface. While rolling out, transfer the dough to the baking paper.
- Spread the cabbage filling over the rolled-out dough. Leave about 1 inch (2.5 cm) of space around the edges.
- Roll up the strudel. Fold the shorter ends over the filling first. Then, using the baking paper, roll the strudel up the longer side, ending with the seamed side down.
- Place the strudel with parchment paper on a baking sheet. Brush the surface of the strudel with 1 egg (slightly beaten) and prick well with a fork. Finally, sprinkle with 1 teaspoon caraway seeds.
- Preheat oven to 380 °F. Bake the strudel for 35-40 minutes, the surface will turn golden brown.
Notes
- SERVING:
- TMakes 1 strudel / 10 slices.
- SERVING: Allow the strudel to cool completely. Using a serrated knife, slice it into pieces about 2 inches (5 cm) thick and serve as a delicious savory treat.
- Do you have leftover strudel? Once it's cooled, wrap it in plastic wrap and store in the refrigerator. It will keep for about four days. Take it out of the fridge ahead of time and let it come to room temperature before serving.
- Season the cabbage mixture to your personal preference. Keep in mind the flavor intensity of the sauerkraut you are using, as it may vary. Add a little salt or sugar to taste.
Nutrition Information
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Calories
263kcal
(13%)
Carbohydrates
22g
(7%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.01g
Cholesterol
21mg
(7%)
Sodium
495mg
(21%)
Potassium
161mg
(5%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
33IU
(1%)
Vitamin C
8mg
(9%)
Calcium
25mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10slices / 1 strudel
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 21mg | 7% |
| Sodium | 495mg | 21% |
| Potassium | 161mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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