Savory Oktoberfest Strudel with Tangy Mustard Sauce
Celebrate the flavors of Oktoberfest with this delightful strudel that combines sweet Granny Smith apples, savory bratwurst, and tangy sauerkraut, all wrapped in flaky phyllo pastry. This dish marries the rich culinary traditions of Germany into a scrumptious appetizer or main course that will impress your guests. Savor every bite as the nutty caraway seeds enhance the filling, while a luscious mustard sauce adds the perfect finishing touch. Ideal for gatherings, this strudel is as versatile as it is delicious, making it a memorable addition to any festive table.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
German butter
3/4 cup (melted)
onion
1 cup (minced)
Granny Smith apple
1 large (peeled, cored, and diced)
German wine-cured sauerkraut
1 1/2 cups (drained)
caraway seeds
2 teaspoons
phyllo pastry sheets
8
German sweet mustard
1/4 cup
bratwurst
1 lb (thinly sliced)
German butter
1 tablespoon (melted)
flour
1 tablespoon
light cream
1 cup
German sweet mustard
3 tablespoons
paprika or curry powder
1 teaspoon
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a large skillet, melt 2 tablespoons of German butter over medium heat. Add the minced onion and sauté for about 3 minutes, or until translucent.
3
Add the diced Granny Smith apple to the skillet and continue to sauté for an additional 3 minutes until slightly softened.
4
Remove the skillet from heat, and stir in the drained sauerkraut and caraway seeds until well combined.
5
On a large baking sheet, lay out one sheet of phyllo pastry and fold it in half lengthwise. Brush the top with approximately 1 tablespoon of melted butter.
6
Repeat this layering process with additional sheets of phyllo, brushing each layer with butter until all 8 sheets are stacked.
7
Spread the German sweet mustard evenly over the final layer of phyllo pastry.
8
Spoon the sauerkraut filling along one long edge of the pastry, making sure to leave a 1.5-inch border around the edges. Top the filling with the thinly sliced bratwurst.
9
Carefully roll the pastry into a tight jellyroll shape, tucking in the short edges as you go to seal in the filling.
10
Place the rolled strudel seam-side down on the prepared baking sheet and brush the top with the remaining melted butter.
11
Bake in the preheated oven for 25-30 minutes, or until the strudel is golden brown and crispy.
12
Meanwhile, prepare the mustard sauce: In a large skillet, melt 1 tablespoon of German butter over medium-low heat. Stir in the flour to create a smooth paste.
13
Gradually whisk in the light cream, stirring continuously to prevent lumps from forming. Once the mixture is smooth and heated through, add the German sweet mustard and continue to warm it.
14
To serve, slice the strudel into either 8 portions for an appetizer or 4 generous portions for a main course. Arrange the warm slices on plates and drizzle or pool the tangy mustard sauce around them. Garnish the sauce with a sprinkle of paprika or curry for an extra touch of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Savory Oktoberfest Strudel?
It is a flavorful dish that combines sweet Granny Smith apples, savory bratwurst, and tangy sauerkraut wrapped in flaky phyllo pastry.
What are the main ingredients in this recipe?
The main ingredients include German butter, onion, Granny Smith apple, German wine-cured sauerkraut, caraway seeds, phyllo pastry, German sweet mustard, and bratwurst.
How do I prepare the apples for the filling?
You should peel, core, and dice one large Granny Smith apple, then saute it in butter for about 3 minutes until softened.
What type of sauerkraut is used?
The recipe calls for 1.5 cups of German wine-cured sauerkraut, which should be drained before use.
At what temperature should the oven be set?
Preheat your oven to 375°F (190°C) before baking the strudel.
How long does it take to bake the strudel?
The strudel should be baked for 25-30 minutes until it is golden brown and crispy.
How many sheets of phyllo pastry are required?
This recipe requires 8 sheets of phyllo pastry stacked and layered with melted butter.
What is the purpose of adding caraway seeds?
Nutty caraway seeds are added to enhance the flavor of the sauerkraut and apple filling.
What kind of mustard is used in the filling?
German sweet mustard is spread evenly over the final layer of phyllo pastry before adding the filling.
How do I assemble the phyllo pastry layers?
Lay out one sheet, fold it in half lengthwise, brush with butter, and repeat until all 8 sheets are stacked.
How much border should be left when adding the filling?
When spooning the sauerkraut filling onto the pastry, leave a 1.5-inch border around the edges.
How should the bratwurst be sliced?
One pound of bratwurst should be thinly sliced and placed on top of the sauerkraut filling.
How do I seal the strudel roll?
Roll the pastry into a tight jellyroll shape and tuck in the short edges as you go to seal the filling.
What is the first step in making the mustard sauce?
Melt 1 tablespoon of German butter over medium-low heat and stir in flour to create a smooth paste.
What type of cream is used for the tangy mustard sauce?
The sauce uses 1 cup of light cream, which should be whisked in gradually to prevent lumps.
How is the mustard sauce finished?
Add 3 tablespoons of German sweet mustard to the cream mixture and continue to warm it until heated through.
What are the serving size options?
The strudel can be sliced into 8 portions for an appetizer or 4 generous portions for a main course.
How should the strudel be garnished?
The sauce can be garnished with a sprinkle of paprika or curry powder for extra flavor.
How do I prepare the onions?
Mince one cup of onion and saute it in German butter for about 3 minutes or until translucent.
Does the strudel need to be placed a specific way on the pan?
Yes, place the rolled strudel seam-side down on the baking sheet to prevent it from opening while baking.
Can I use regular butter instead of German butter?
The recipe specifies German butter for authentic flavor, using about 3/4 cup melted for the pastry and 1 tablespoon for the sauce.
What should the filling consist of?
The filling consists of sauteed onions and apples mixed with drained sauerkraut and caraway seeds, topped with sliced bratwurst.
Is the mustard sauce served warm or cold?
The sauce should be served warm, drizzled or pooled around the warm strudel slices.
How many total ingredients are in this recipe?
There are 13 total ingredients listed for the strudel and the sauce.
What gives the strudel its flaky texture?
The flaky texture comes from layering 8 sheets of phyllo pastry with melted German butter.
How do I prevent lumps in the mustard sauce?
Whisk the light cream in gradually and stir continuously to ensure the mixture remains smooth.
What role does the paprika or curry powder play?
They are used as a final garnish on the mustard sauce to provide an extra touch of flavor and color.
How much caraway seeds are needed?
The recipe calls for 2 teaspoons of caraway seeds.
What type of apples are best for this strudel?
Granny Smith apples are recommended because their tartness complements the savory bratwurst and sauerkraut.
Is the strudel brushed with anything before baking?
Yes, brush the top of the rolled strudel with the remaining melted butter before putting it in the oven.