Total TimePrep: 30 min. Bake: 25 min. + standing
Makes2 strudels (3 servings each)
- 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 Kerrygold shredded sharp cheddar cheese
- Preheat oven to 400°. In a large skillet, heat butter over medium heat. Add bratwurst and onion; cook and stir until onion is tender, 8-10 minutes. 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 until golden brown, 25-30 minutes. Let stand 10 minutes before slicing.
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Dec 8, 2018
What a delicious recipe! We love all these flavors together and hubby and I thoroughly enjoyed it. My ingredient modification was using shredded monterey jack and colby cheddar cheese (what I had on hand) and it tasted great. The only other changes were adding ALL the caraway sauce to the mustard sauce and smearing all the mustard sauce between the 2 puff pastries (I was in a hurry and only quickly scanned the recipe). The only change I might make next time (and there will be a next time!) is not to rinse the sauerkraut as we prefer the intense flavor. Thanks for an easy and TASTY recipe!