German Krautstrudel is a savory pastry that's both hearty and comforting. With its filling of sauerkraut and onions wrapped in golden, crispy puff pastry, it's the perfect dish for a cozy meal or a delicious side to complement other dishes. Whether you’re looking for a new way to enjoy sauerkraut or craving something warm and satisfying, this recipe will surely hit the spot.
Ingredients
1 pound sauerkraut, drained and squeezed dry
1 medium onion, finely chopped
2 tablespoons butter
1 teaspoon caraway seeds (optional)
Salt and pepper to taste
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
1 tablespoon fresh parsley, chopped (optional)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until the onion becomes soft and translucent.
Add the sauerkraut to the skillet, along with the caraway seeds (if using), salt, and pepper. Cook for 5-7 minutes, stirring occasionally, allowing the sauerkraut to heat through and absorb the flavors. Remove from heat and let the mixture cool slightly.
Lay the puff pastry on a baking sheet lined with parchment paper. If the sheet is too small, I roll it out slightly to fit.
Once the sauerkraut mixture has cooled, spread it evenly down the center of the puff pastry, leaving some space at the edges.
Carefully fold the edges of the pastry over the filling, then roll the strudel into a log shape, pinching the ends to seal.
Brush the top of the strudel with the beaten egg to achieve a golden, shiny finish.
Bake for 25-30 minutes, or until the pastry is golden and crispy.
Remove from the oven, and let the strudel cool for a few minutes before slicing. Optionally, I like to garnish it with fresh parsley.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 250 kcal per serving
Variations
If you’re feeling creative, there are a few ways to customize this recipe:
Add meats: A common variation includes adding cooked bacon or sausage for a heartier option.
Herbs and spices: If I want a bit more flavor complexity, I add thyme or garlic to the sauerkraut mixture.
Vegan version: Swap the butter for olive oil and use a plant-based puff pastry for a vegan-friendly option.
Cheese: Some people love adding a bit of cheese like Gruyère or Swiss for extra richness.
Storage/Reheating
Storage: If there are any leftovers, I recommend storing them in an airtight container in the fridge for up to 2 days.
Reheating: When reheating, I find it’s best to pop the strudel back in the oven at 350°F (175°C) for about 10-15 minutes to ensure the pastry remains crispy.
FAQs
Can I use a different type of pastry for this recipe?
Yes! While puff pastry gives it a wonderfully flaky texture, you can use phyllo dough or a shortcrust pastry as alternatives. Keep in mind that this might change the final texture, but they’ll still work.
Can I make Krautstrudel ahead of time?
Absolutely! You can assemble the strudel ahead of time and store it in the fridge for up to a day before baking. Just make sure to brush the pastry with the egg wash just before baking.
Is there a gluten-free option for the pastry?
Yes, there are gluten-free puff pastry options available in many stores now, or you can make your own using gluten-free flour. Keep in mind that the texture may differ slightly, but it will still be delicious.
Can I freeze Krautstrudel?
Yes, you can freeze an unbaked strudel. Just wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. When ready to bake, you can bake it directly from frozen, but you may need to add a few extra minutes to the baking time.
What do I serve with Krautstrudel?
Krautstrudel pairs wonderfully with a variety of sides. I love serving it alongside a simple green salad, roasted vegetables, or mashed potatoes. It also goes well with a dollop of sour cream or a tangy mustard sauce.
Conclusion
German Krautstrudel is a wonderful way to enjoy the earthy, tangy flavors of sauerkraut in a warm, satisfying pastry. Whether you're making it for a cozy dinner or as a savory side, it’s sure to impress. I enjoy how versatile it is and how easy it is to prepare, making it a great addition to any meal. Give it a try, and I’m sure it’ll become a favorite in your kitchen too!
Recipe:
German Krautstrudel
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
German Krautstrudel is a savory pastry with a filling of sauerkraut and onions wrapped in golden, crispy puff pastry. It's perfect for a cozy meal or a delicious side dish.
Ingredients
1 pound sauerkraut, drained and squeezed dry
1 medium onion, finely chopped
2 tablespoons butter
1 teaspoon caraway seeds (optional)
Salt and pepper to taste
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until the onion becomes soft and translucent.
- Add the sauerkraut to the skillet, along with the caraway seeds (if using), salt, and pepper. Cook for 5-7 minutes, stirring occasionally, allowing the sauerkraut to heat through and absorb the flavors. Remove from heat and let the mixture cool slightly.
- Lay the puff pastry on a baking sheet lined with parchment paper. If the sheet is too small, roll it out slightly to fit.
- Once the sauerkraut mixture has cooled, spread it evenly down the center of the puff pastry, leaving some space at the edges.
- Carefully fold the edges of the pastry over the filling, then roll the strudel into a log shape, pinching the ends to seal.
- Brush the top of the strudel with the beaten egg to achieve a golden, shiny finish.
- Bake for 25-30 minutes, or until the pastry is golden and crispy.
- Remove from the oven, and let the strudel cool for a few minutes before slicing. Optionally, garnish with fresh parsley.
Notes
If you're feeling creative, you can add cooked bacon or sausage for a heartier option.
For a vegan version, swap the butter for olive oil and use plant-based puff pastry.
Consider adding thyme or garlic for more flavor complexity.
You can freeze the unbaked strudel for up to 3 months and bake it directly from frozen.
Pair with a green salad, roasted vegetables, or mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Side Dish
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
