German Krautstrudel

Why I’ll Love This Recipe

I love how the flaky pastry contrasts with the savory sauerkraut filling.

I enjoy making a traditional German-inspired recipe with simple ingredients.

I appreciate that this dish is hearty enough for lunch or dinner while also working as an appetizer.

I like that the filling can be prepared in advance to make assembly easier.

I find that the leftovers reheat beautifully, making them perfect for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• puff pastry or strudel dough
• sauerkraut, drained and squeezed dry
• onion, finely chopped
• butter
• olive oil
• garlic, minced
• cooked bacon, chopped (optional)
• caraway seeds
• black pepper
• paprika
• Dijon mustard (optional)
• egg
• water
• fresh parsley, chopped (for garnish)

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. I heat the butter and olive oil in a skillet, then cook the onion until it becomes soft and lightly golden.
3. I stir in the garlic and cook for about one minute.
4. I add the drained sauerkraut, caraway seeds, paprika, black pepper, and cooked bacon if I decide to use it.
5. I cook the filling for several minutes until the flavors blend together, then let it cool slightly.
6. I roll out the puff pastry or strudel dough on a lightly floured surface.
7. I spread the sauerkraut filling down the center of the dough, leaving a border around the edges.
8. I fold the dough over the filling and seal the edges tightly.
9. I place the strudel seam-side down on the prepared baking sheet.
10. I whisk together the egg and water, then brush the mixture over the pastry.
11. I bake until the pastry is puffed and golden brown.
12. I let the strudel cool for a few minutes before slicing and garnishing it with fresh parsley.

Servings and Timing

• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Variations

I sometimes add sliced smoked sausage or ham to create a heartier filling.

I enjoy mixing shredded Swiss or Gruyère cheese into the sauerkraut for extra richness.

I like adding sautéed mushrooms for more depth of flavor.

I occasionally replace puff pastry with traditional homemade strudel dough for a more authentic version.

I sometimes include chopped apples in the filling to balance the tanginess of the sauerkraut with a touch of sweetness.

Storage/Reheating

I store leftover Krautstrudel in an airtight container in the refrigerator for up to 4 days.

I reheat slices in a 350°F (175°C) oven or an air fryer for several minutes to restore the crisp pastry.

I avoid reheating it in the microwave whenever possible because it can soften the crust.

I freeze the baked strudel for up to 2 months, wrapping it tightly before thawing and reheating in the oven.

FAQs

What is Krautstrudel?

I know Krautstrudel as a traditional German and Central European savory pastry made with sauerkraut wrapped in thin dough or puff pastry and baked until golden.

Can I make Krautstrudel vegetarian?

Yes. I simply leave out the bacon and use butter or olive oil to create a delicious vegetarian version.

Do I need to rinse the sauerkraut?

I usually taste the sauerkraut first. If it is very tangy or salty, I rinse it lightly and squeeze it dry before using it.

Can I prepare the strudel ahead of time?

Yes. I often prepare and assemble the strudel several hours ahead, refrigerate it, and bake it just before serving.

What should I serve with German Krautstrudel?

I enjoy serving it with a crisp green salad, roasted potatoes, German mustard, sour cream, or a warm bowl of soup for a complete meal.

Conclusion

I enjoy making German Krautstrudel because it combines flaky pastry with a savory, flavorful sauerkraut filling that is both comforting and satisfying. The crisp golden crust and tangy filling create a wonderful balance of textures and flavors that never disappoints. Whether I serve it for a family dinner, holiday gathering, or casual lunch, this traditional recipe always brings a taste of classic German comfort to my table.

German Krautstrudel

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German Krautstrudel is a comforting savory pastry filled with tangy sauerkraut, onions, and warm seasonings wrapped in flaky golden pastry. This traditional dish is perfect as a main course, appetizer, or hearty side for family meals and festive gatherings.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Bake
• Cuisine: German
• Diet: Vegetarian

Ingredients

• 1 sheet puff pastry or strudel dough
• 3 cups sauerkraut, drained and squeezed dry
• 1 medium onion, finely chopped
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 4 slices cooked bacon, chopped (optional)
• 1 teaspoon caraway seeds
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 tablespoon Dijon mustard (optional)
• 1 egg
• 1 tablespoon water
• 2 tablespoons fresh parsley, chopped, for garnish

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Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Heat the butter and olive oil in a skillet over medium heat. Cook the onion until soft and lightly golden.
3. Add the garlic and cook for 1 minute.
4. Stir in the sauerkraut, caraway seeds, paprika, black pepper, Dijon mustard if using, and chopped bacon if desired. Cook for 5 to 7 minutes until the flavors blend, then let the filling cool slightly.
5. Roll out the puff pastry or strudel dough on a lightly floured surface.
6. Spread the filling down the center of the dough, leaving a border around the edges.
7. Fold the dough over the filling, seal the edges, and place the strudel seam-side down on the prepared baking sheet.
8. Whisk together the egg and water to make an egg wash, then brush it over the pastry.
9. Bake for about 35 minutes, or until the pastry is puffed and golden brown.
10. Cool for several minutes, garnish with fresh parsley, slice, and serve warm.

Notes

• Add sliced smoked sausage or ham for a heartier filling.
• Mix shredded Swiss or Gruyère cheese into the filling for extra richness.
• Add sautéed mushrooms for additional depth of flavor.
• Use homemade strudel dough instead of puff pastry for a more traditional version.
• Mix chopped apples into the filling for a touch of sweetness.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat in a 350°F (175°C) oven or air fryer to restore the crisp pastry.
• Freeze baked strudel for up to 2 months and reheat in the oven after thawing.

Nutrition

• Serving Size: 1 serving
• Calories: 360 kcal
• Sugar: 4 g
• Sodium: 840 mg
• Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 45 mg