Oktoberfest Strudel with Mustard Sauce

Brandy Bender


I just love German Food! I also LOVE OKTOBERFEST!!!!

pinch tips: How to Use a Meat Thermometer




10 Min


30 Min


3/4 c
butter, melted
1 c
onion, minced (optional)
1 large
granny smith apple, peeled, cored and diced
1 1/2 c
sauerkraut, drained
2 tsp
caraway seeds
phyllo sheets
1/4 c
german sweet mustard
1 lb
bratwurst, thinly sliced
mustard sauce
1 Tbsp
1 Tbsp
1 c
light cream
3 Tbsp
sweet mustard
1 tsp

Directions Step-By-Step

Preheat oven to 375 degrees 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.
On a large baking sheet, lay out one 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.
Meanwhile prepare mustard sauce. In a large skillet, melt butter over medium-low heat, stir in flour to form a smooth past. 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.