Puff Pastry Sauerkraut Strudel

Sliced puff pastry strudel filled with sauerkraut and bacon.

Puff Pastry Sauerkraut Strudel

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.

Course Appetizer

Cuisine Czech

Keyword Recipes with sauerkraut

Prep Time 30

Cook Time 35

Total Time 1 5

Servings slices / 1 strudel

Calories 263kcal

Author Petra Kupská

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

Cups - Metric

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.

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