Although apple strudel is the most common variety, there are many others. And they are not all sweet. There are also savory strudel fillings. You can’t go wrong with sauerkraut and smoked meat. It tastes great warm or cold.
Sauerkraut Strudel with Smoked Meat
When making a savory strudel, you can't go wrong with sauerkraut and smoked meat.
Ingredients
- 1 package of puff pastry cold
- 1 egg
- 1 tbsp caraway seeds
Filling:
- 1 tbsp oil
- 1 onion chopped
- 1 tbsp of caraway seeds
- 100 g smoked meat or bacon cubed
- 100 g sauerkraut
- 1 potato peeled and finely grated
- Salt
Instructions
- Preheat the oven to 350°F. In a pan over medium heat, sweat the onion in oil. Add the caraway seeds, then the meat and cook for a minute. Add the sauerkraut with the liquid, cover and cook for about 10 minutes. Keep adding water if necessary.
- Add the potato and a salt and cook for another 5 minutes until the sauerkraut is cooked and thickened. Let it cool down so it doesn’t melt the dough.
- Unwrap the puff pastry sheet. Spread the cooled filling on it and roll up into a long strudel.
- Transfer onto a baking sheet lined with a parchment paper or silicone mat, seam down. Brush with egg wash and sprinkle with caraway seeds.
- Bake for about 20-30 minutes, until golden brown.
- If you can resist, let the strudel rest for a few minutes. It will be easier to cut and the filling won’t be falling out.
Notes
- You can chop the sauerkraut finer if it’s too long.
- If you don’t like it too sour, you can drain it and cook it with water instead of its liquid. You can also add a tablespoon of sugar.