Calling all sauerkraut lovers! This delicious recipe is tailored just for you. Imagine a flaky puff pastry strudel generously filled with tangy sauerkraut and flavorful smoked bacon. It's a crowd-pleaser, perfect for family gatherings or a lively get-together with friends.
➜ About this hearty strudel recipe
I was first introduced to this strudel by my Aunt Eva, who hails from Varnsdorf, a small town in northern Bohemia. Situated on the border with Germany, it's no wonder that this recipe bears the influence of German cuisine.
In the Czech Republic, sauerkraut holds a cherished place as a beloved delicacy. It is included in many great recipes, including puff pastry strudel.
While strudel traditionally leans towards the sweet side, often with apple or poppy seed fillings, this particular rendition showcases a perfect combination of sauerkraut and bacon.
Once baked to golden perfection, the sauerkraut strudel is sliced and served as a savory treat, adding a unique twist to gatherings of all kinds.
Do you prefer something sweet? Try this easy and delicious puff pastry apple strudel instead!
➜ Ingredients
To make homemade sauerkraut strudel from scratch, you will need the followings:
Puff pastry strudel dough:
- Pre-made puff pastry; chilled or frozen. I used a package of chilled puff pastry that I had to roll out before making the strudel. If you want to save yourself the work, buy a sheet of puff pastry that is ready to use. Note: The ground recipe calls for a puff pastry weighing approximately 14 ounces (400 g) - see below the recipe card.
- All-purpose flour; to dust the work surface while rolling out the dough
Sauerkraut filling:
- Sauerkraut; Czech, German or Polish style. Fine fermented cabbage with a pleasant taste. Sometimes flavored with caraway. You should be able to find this type of sauerkraut in European deli shops - check to see if there is one near you.
- Yellow onion
- Smoked bacon; since I live in the Czech Republic, I used so-called "English bacon" (anglická slanina) in the recipe. This is a type of wet-cured bacon that is very common in the Czech Republic.
- Lard; substitutable with Canola or sunflower oil
For finishing:
- Egg; for eggwash
- Caraway seeds; to sprinkle on the strudel before baking
✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.
Next, prepare baking paper and a larger baking sheet, about 18 inches (45 cm) long.
➜ How to make sauerkraut strudel
STEP 1: Remove the chilled puff pastry from the refrigerator about half an hour in advance to make it easier to roll out. Drain the sauerkraut in a colander. If the kraut contains long pieces, cut it into small pieces.
STEP 2: Peel and chop the onion. Chop the bacon slices into smaller pieces.
STEP 3: Heat the lard or oil in a skillet, add the onion and fry until it turns golden. Add the bacon and cook for a while. Put in the sauerkraut (without brine) and cook for another minute, stirring.
TIP: Depending on the type of sauerkraut, season the kraut filling to taste. Mine was quite sour, so I added about half a tablespoon of sugar.
STEP 4: Allow the sauerkraut mixture to cool completely.
It helps to transfer the filling to a baking tray and spread it out. If you put the hot filling on the puff pastry, the pastry will melt and tear.
STEP 5: Roll out the puff pastry into a rectangle. Flour the dough to prevent it from sticking to the rolling pin or work surface. While rolling out, transfer the dough to the baking paper.
STEP 6: Spread the cabbage filling over the rolled-out dough. Leave about 1 inch (2.5 cm) of space around the edges.
STEP 7: Roll up the strudel. Fold the shorter ends over the filling first. Then, using the baking paper, roll the strudel up the longer side, ending with the seamed side down.
STEP 8: Place the strudel with parchment paper on a baking sheet. Brush the surface of the strudel with beaten egg and prick well with a fork. Finally, sprinkle with caraway seeds.
STEP 9: Preheat oven to 375°F (190°C). Bake the strudel for 35-40 minutes, the surface will turn golden brown.
➜ Serving
Allow the strudel to cool completely. Using a serrated knife, slice it into pieces about 2 inches (5 cm) thick and serve as a delicious savory treat.
When serving, some people like to add a dollop of sour cream garnished with fresh green herbs such as chopped chives. This addition of sour cream not only adds an extra layer of flavor but also serves as a delicious dipping option. Try it and experience the enhanced flavor it brings!
Do you have leftover strudel? Once it's cooled, wrap it in plastic wrap and store in the refrigerator. It will keep for about four days. Take it out of the fridge ahead of time and let it come to room temperature before serving.
➜ Useful tips
- Before baking, don't forget to prick the top of the strudel with a fork. This essential step prevents the dough from cracking as it bakes.
- Season the cabbage mixture to your personal preference. Keep in mind the flavor intensity of the sauerkraut you are using, as it may vary. Add a little salt or sugar to taste.
- While there are variations of sauerkraut strudel recipes that call for non-fried fillings, adding a frying step can significantly enhance the flavor profile. By sautéing the sauerkraut with onions and incorporating bacon, the filling gains an irresistible depth of flavor.
More sauerkraut recipes
- Zelnacka Czech sauerkraut soup
- Zelnicky crackers
- Braised sauerkraut
- Ham, sauerkraut and potato dumplings
Tried this recipe?
Leave a review down in the comments! ⭐⭐⭐⭐⭐
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Puff Pastry Sauerkraut Strudel
Ingredients
- 14 ounces puff pastry (400 g) chilled
- 1 Tablespoon all-purpose flour to dust the work surface
Sauerkraut filling:
- 1 pound sauerkraut (450 g) Czech, German or Polish style
- 1 onion
- 3 and ½ ounces smoked bacon (100 g)
- ½ Tablespoon lard or Canola/Sunflower oil
To finish:
- 1 egg for egg wash
- 1 teaspoon caraway seeds to sprinkle on strudel
Instructions
- Remove the chilled puff pastry from the refrigerator about half an hour in advance to make it easier to roll out. Drain the sauerkraut in a colander. If the kraut contains long pieces, cut it into small pieces.
- Peel and chop the onion. Chop the bacon slices into smaller pieces.
- Heat the lard or oil in a skillet, add the onion and fry until it turns golden. Add the bacon and cook for a while. Put in the sauerkraut (without brine) and cook for another minute, stirring.
- Allow the sauerkraut mixture to cool completely.
- Roll out the puff pastry into a rectangle. Flour the dough to prevent it from sticking to the rolling pin or work surface. While rolling out, transfer the dough to the baking paper.
- Spread the cabbage filling over the rolled-out dough. Leave about 1 inch (2.5 cm) of space around the edges.
- Roll up the strudel. Fold the shorter ends over the filling first. Then, using the baking paper, roll the strudel up the longer side, ending with the seamed side down.
- Place the strudel with parchment paper on a baking sheet. Brush the surface of the strudel with beaten egg and prick well with a fork. Finally, sprinkle with caraway seeds.
- Preheat oven to 375°F (190°C). Bake the strudel for 35-40 minutes, the surface will turn golden brown.
Notes
- Makes 1 strudel / 10 slices.
- SERVING: Allow the strudel to cool completely. Using a serrated knife, slice it into pieces about 2 inches (5 cm) thick and serve as a delicious savory treat.
- Do you have leftover strudel? Once it's cooled, wrap it in plastic wrap and store in the refrigerator. It will keep for about four days. Take it out of the fridge ahead of time and let it come to room temperature before serving.
- Season the cabbage mixture to your personal preference. Keep in mind the flavor intensity of the sauerkraut you are using, as it may vary. Add a little salt or sugar to taste.
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:
Conversion chart
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