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Oktoberfest: Oktoberfest Strudel with Mustard Sauce

Source of Recipe


GermanFoods.org






List of Ingredients



• 3/4 cup melted German butter
  
• 1 cup minced onion
  
• 1 large Granny Smith apple, peeled, cored and diced
  
• 1-1/2 cups drained German Wine Sauerkraut
  
• 2 tsp caraway seeds
  
• 8 phyllo sheets
  
• 1/4 cup German sweet mustard
  
• 1 lb. bratwurst, thinly sliced
  
• .
  
• -- Mustard Sauce --
  
• 1 Tbsp German butter
  
• 1 Tbsp flour
  
• 1 cup light cream
  
• 3 Tbsp German sweet mustard
  
• 1 tsp paprika
  






Instructions



1. Preheat oven to 375º F. In a large skillet over medium heat, warm 2 tablespoons butter; sauté onion for 3 minutes. Add diced apple and sauté 3 more minutes. Remove from heat, stir in sauerkraut and caraway, and mix well.
   
   
2. On a large baking sheet, lay out 1 sheet of phyllo and fold in half lengthwise and brush with about 1 tablespoon butter. Repeat layering. Spread mustard over last layer of phyllo. Then spread sauerkraut filling along the long (lengthwise) side to the center of the dough, leaving a 1-1/2-inch border around the edges. Top sauerkraut with bratwurst slices; roll jellyroll-style, folding in the short edges. Place, seam-side down, on pan; brush top with butter and bake 25 to 30 minutes, or until golden brown.
   
   
3. Meanwhile, prepare Mustard Sauce: In a large skillet, melt butter over medium-low heat; stir in flour to form a smooth paste. Slowly stir in cream and continue stirring to keep lumps from forming. Whisk in mustard and heat through.
   
   Slice warm strudel and serve in a pool of mustard sauce. Sprinkle mustard sauce with paprika.
   
   Serve as an appetizer (8 portions),
   or slice larger as an entrée (4 portions).