Get ready to transport yourself straight to the heart of Munich with this mouthwatering Oktoberfest Strudel that combines the rich, hearty flavors of traditional German cuisine in one spectacular dish! Imagine a golden, flaky puff pastry wrapped around succulent bratwurst, tangy sauerkraut, and caramelized onions - this isn't just a recipe, it's a culinary adventure that brings the spirit of Oktoberfest right to your kitchen. Whether you're looking to impress dinner guests or satisfy your craving for authentic German comfort food, this strudel is about to become your new favorite showstopper!
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: German
Serves: 6 servings
Ingredients
- 1 package puff pastry
- 1 pound bratwurst
- 1 onion, chopped
- 1 cup sauerkraut
- 1/4 cup mustard
- 1 egg, beaten (for egg wash)
Instructions
- Remove puff pastry from refrigerator and let it thaw at room temperature for approximately 20 minutes, ensuring it's pliable but still cold.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large skillet over medium heat, cook bratwurst until browned and fully cooked, approximately 8-10 minutes. Remove from pan and let cool slightly, then slice into thin rounds.
- In the same skillet, sauté chopped onions until translucent and slightly caramelized, about 5-6 minutes.
- Drain and rinse sauerkraut, then pat dry with paper towels to remove excess moisture.
- Roll out the puff pastry on a lightly floured surface into a rectangular shape, approximately 12x16 inches.
- Spread mustard evenly across the pastry, leaving a 1-inch border around the edges.
- Layer cooked bratwurst slices, sautéed onions, and sauerkraut down the center of the pastry.
- Carefully roll the pastry, folding in the sides to create a secure seal, ensuring the filling is completely enclosed.
- Transfer the strudel seam-side down onto the prepared baking sheet.
- Brush the entire surface with beaten egg wash, which will create a golden, shiny crust.
- Using a sharp knife, make 3-4 small diagonal slits on top to allow steam to escape.
- Bake in the preheated oven for 35-40 minutes, or until the pastry is puffed and golden brown.
- Remove from oven and let rest for 10 minutes before slicing to allow filling to set.
- Slice into 6 equal portions and serve warm with additional mustard on the side.
Tips
- Pastry Perfection: Keep your puff pastry cold but pliable. The key is to let it thaw just enough to work with, but not so much that it becomes too soft.
- Moisture Management: Pat the sauerkraut dry thoroughly to prevent a soggy bottom on your strudel. Extra moisture is the enemy of crispy pastry!
- Seal Like a Pro: When rolling your strudel, make sure to tuck in the sides carefully and seal the edges well to keep all those delicious fillings inside.
- Egg Wash Magic: Don't skip the egg wash - it's what gives your strudel that beautiful golden, glossy finish that will make everyone's mouth water.
- Resting is Crucial: Allow the strudel to rest for 10 minutes after baking. This helps the filling set and makes slicing much easier.
- Serving Suggestion: Serve with extra mustard on the side and a cold German beer for the ultimate Oktoberfest experience at home!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 15g
Fat: 26g
Saturated Fat: 10g
Cholesterol: 65mg
