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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
  • Total Time
    Prep: 30 min. Bake: 25 min. + standing
  • Makes
    2 strudels (3 servings each)

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 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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Reviews

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  • Karen
    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!