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Oktoberfest Strudels

Total Time

Prep: 30 min. Bake: 25 min. + standing

Makes

2 strudels (3 servings each)

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
Oktoberfest Strudels Recipe photo by Taste of Home
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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

  1. 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.
  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 until golden brown, 25-30 minutes. Let stand 10 minutes before slicing.

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