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    Home » Recipes » Appetizers

    Puff Pastry Sauerkraut Strudel

    Published: Jul 17, 2023 · Modified: Jun 12, 2024 by Petra Kupská | Cook Like Czechs · 5 Comments

    Jump to Recipe
    • 1.6Kshares

    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.

    Sliced puff pastry strudel filled with sauerkraut and bacon.

    ➜ 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

    Ingredients for sauerkraut strudel with captions.

    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 will find the exact ingredient amounts in the recipe card below, 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.

    Chopped onion and bacon slices, on a wooden board.

    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.

    Making sauerkratu filling with bacon and onion, in a frying pan.

    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.

    Sauerkraut filling with pieces of bacon, spread in a baking tray.

    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.

    Spread sauerkraut filling over rolled-out puff pastry dough.

    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.

    Pictures of rolling up a strudel with sauerkraut filling.

    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.

    Finishing the strudel before putting in in an oven.

    STEP 9: Preheat oven to 375°F (190°C). Bake the strudel for 35-40 minutes, the surface will turn golden brown.

    Baked puff pastry strudel on baking sheet.

    ➜ 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!

    Sliced puff pastry strudel filled with sauerkraut and bacon.

    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! ⭐⭐⭐⭐⭐

    Other readers and I love hearing what you think. Stay in touch by following me on Facebook and Pinterest. For more Czech stuff, subscribe to my newsletter!

    Sliced puff pastry strudel filled with sauerkraut and bacon.

    Puff Pastry Sauerkraut Strudel

    Author: Petra Kupská | Cook Like Czechs
    Calling all sauerkraut enthusiasts! This delicious puff pastry strudel, stuffed with tangy sauerkraut and smoky bacon, is perfect for family events and friendly get-togethers.
    Prevent your screen from going dark
    Print recipe
    Prep Time: 30 minutes mins
    Cook Time: 35 minutes mins
    Total Time: 1 hour hr 5 minutes mins
    Servings: 10 slices / 1 strudel

    Tap or hover to scale

    Ingredients 

    • 14 ounces puff pastry sheet chilled
    • 1 Tablespoon all-purpose flour to dust the work surface

    Sauerkraut filling:

    • 1 pound sauerkraut Czech, German or Polish style
    • 1 medium onion peeled and finely chopped
    • 3 ½ ounces smoked bacon
    • 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 14 ounces puff pastry sheet from the refrigerator about half an hour in advance to make it easier to roll out. Drain 1 pound sauerkraut in a colander. If the kraut contains long pieces, cut it into small pieces.
    • Peel and chop 1 medium onion. Chop 3 ½ ounces smoked bacon into smaller pieces.
    • Heat ½ Tablespoon lard 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. Dust the dough with 1 Tablespoon all-purpose flour 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 1 egg (slightly beaten) and prick well with a fork. Finally, sprinkle with 1 teaspoon caraway seeds.
    • Preheat oven to 380 °F. Bake the strudel for 35-40 minutes, the surface will turn golden brown.

    Notes

    • TMakes 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.

    Nutritional estimate pro serving

    Calories: 263kcal | Carbohydrates: 22g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 495mg | Potassium: 161mg | Fiber: 2g | Sugar: 2g | Vitamin A: 33IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 2mg
    Servings: 10 slices / 1 strudel
    Calories pro serving: 263
    Course: Appetizer
    Cuisine: Czech
    Keyword: Recipes with sauerkraut
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    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
    • 1.6Kshares

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    Comments

    1. Paul says

      March 07, 2024 at 11:27 am

      As a retired cook, you recipes look wonderful, I can't sit to try them.

      Reply
      • Petra Kupská says

        April 02, 2024 at 10:11 am

        Thank you, Paul, for your kind words, I really appreciate them!

        Reply
    2. Kathy says

      July 09, 2024 at 8:54 am

      I can't wait to try this one. I'll need at least two as I'm already thinking of who needs to taste this. Sounds yummy.

      Reply
      • Anicka Cooklikeczechs.com says

        July 14, 2024 at 3:49 pm

        Ahoj Kathy, thank you for your comment! Happy to hear that!
        Good luck with the recipe 🙂

        Reply
    3. Andrejka says

      December 02, 2024 at 8:56 pm

      I would like to make this for a party. Can I assemble the strudel ahead of time and bake just before my party so it is warm when they arrive?

      Reply

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    Hi, I am Petra, a born-and-raised Czech and self-taught cook with 25+ years of experience. I am here to show you that you can cook Czech food—even if you live abroad or never learned it growing up. With clear steps and trusted guidance, Czech cooking becomes simple, joyful, and meaningful, right in your own kitchen.

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