Oktoberfest Strudels Recipe
Oktoberfest Strudels Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + standing

Ingredients

  • 1 tablespoon butter
  • 5 fully cooked bratwurst links (about 1-1/4 pounds), 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 shredded Muenster cheese
  • 1 cup shredded sharp cheddar cheese

Directions

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 slits in pastry. Bake 25-30 minutes or until golden brown. Let stand 10 minutes before slicing. Yield: 2 strudels (3 servings each).
Originally published as Oktoberfest Strudels in Simple & Delicious October/November 2013, p40

  • 1 tablespoon butter
  • 5 fully cooked bratwurst links (about 1-1/4 pounds), 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 shredded Muenster cheese
  • 1 cup shredded sharp cheddar cheese
  1. 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.
  2. 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.
  3. 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.
  4. Brush tops with water; sprinkle with remaining caraway seeds. Cut slits in pastry. Bake 25-30 minutes or until golden brown. Let stand 10 minutes before slicing. Yield: 2 strudels (3 servings each).
Originally published as Oktoberfest Strudels in Simple & Delicious October/November 2013, p40

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