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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.

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

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

Find it online: https://thefamilycooking.com/german-krautstrudel/