Oktoberfest Strudel with Mustard Sauce
1 photo of Oktoberfest Strudel With Mustard Sauce
Ingredients
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3/4 cbutter, melted
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1 conion, minced (optional)
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1 largegranny smith apple, peeled, cored and diced
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1 1/2 csauerkraut, drained
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2 tspcaraway seeds
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8phyllo sheets
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1/4 cgerman sweet mustard
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1 lbbratwurst, thinly sliced
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·-------------------------------------------------
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·mustard sauce
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1 Tbspbutter
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1 Tbspflour
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1 clight cream
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3 Tbspsweet mustard
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1 tsppaprika
How to Make Oktoberfest Strudel with Mustard Sauce
- 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.
