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Oktoberfest Strudels

 Oktoberfest Strudels
My husband, being born and raised in Wisconsin, loves bratwurst sausages. So I tweaked this strudel recipe to include some of his favorite filling ingredients and it was an instant hit. Serve with extra mustard for dipping. —Cleo Gonske, Redding, California
6 ServingsPrep: 30 min. Bake: 25 min. + standing


  • 1 tablespoon butter
  • 5 Johnsonville® Original Bratwurst, chopped
  • 1 medium onion, chopped
  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 1/2 cup sour cream
  • 3 tablespoons Dijon mustard
  • 2-1/2 teaspoons caraway seeds, divided
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 cup (4 ounces) shredded Muenster cheese
  • 1 cup (4 ounces) shredded sharp cheddar cheese


  • Preheat oven to 400°. In a large skillet, heat butter over medium
  • heat. Add bratwurst and onion; cook and stir 8-10 minutes or until
  • onion is tender. Stir in sauerkraut; cool slightly.
  • In a small bowl, mix sour cream, mustard and 1/2 teaspoon caraway
  • seeds. Unfold one sheet of puff pastry. Spread with 1/3 cup sour
  • cream mixture to within 1/2 in. of edges. Spoon 2-1/2 cups sausage
  • mixture down center of pastry; sprinkle with 1/2 cup each Muenster
  • and cheddar cheeses.
  • Lightly brush edges of pastry with water; bring edges together,
  • pinching to seal. Transfer to an ungreased baking sheet, seam side
  • down; pinch ends and fold under. Repeat with remaining ingredients.
  • Brush tops with water; sprinkle with remaining caraway seeds. Cut

2 of 2

Oktoberfest Strudels (continued)

Directions (continued)

  • slits in pastry. Bake 25-30 minutes or until golden brown. Let stand
  • 10 minutes before slicing. Yield: 2 strudels (3 servings each).
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer