Sauerkraut and Apple Strudel Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 526 cal. | (25 %) | ||
| Protein | 16.3 g | (17 %) | ||
| Fat | 14.47 g | (12 %) | ||
| Carbohydrates | 76.88 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.52 g | (22 %) |
| Vitamin A | 144.87 mg | (18,109 %) | ||
| Vitamin D | 1.32 μg | (7 %) | ||
| Vitamin E | 4.69 mg | (39 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.42 mg | (38 %) | ||
| Niacin | 2.76 mg | (23 %) | ||
| Vitamin B₆ | 0.28 mg | (20 %) | ||
| Folate | 71.64 μg | (24 %) | ||
| Pantothenic acid | 0.23 mg | (4 %) | ||
| Biotin | 1.78 μg | (4 %) | ||
| Vitamin B₁₂ | 0.83 μg | (28 %) | ||
| Vitamin C | 28.15 mg | (30 %) | ||
| Potassium | 642.16 mg | (16 %) | ||
| Calcium | 147.98 mg | (15 %) | ||
| Magnesium | 32.79 mg | (11 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 41.85 μg | (21 %) | ||
| Zinc | 0.46 mg | (6 %) | ||
| Saturated fatty acids | 3.58 g | |||
| Cholesterol | 123.13 mg |
Ingredients
- For the dough
- 300 grams Pastry flour
- 3 eggs
- 2 Tbsps vegetable oil
- salt
- Pastry flour (for the work surface)
- melted butter (for the mold and for drizzling)
- For the sauerkraut
- 1 onion
- 1 Apple
- 1 Tbsp butter
- 200 milliliters dry white wine
- 600 grams Sauerkraut (canned)
- 2 bay leaves
- 3 Juniper berries
- 2 allspice
- 1 tsp Caraway
- salt
- freshly ground peppers
Preparation steps
For the dough: Place the flour on the work surface with a high edge and make a well in the center. Add the eggs and the oil and season with salt and knead into a firm, smooth dough. If the dough is too dry, add a little cold water. Cover the dough and let stand 30 minutes.
For the sauerkraut: Meanwhile, peel the onion and chop finely. Peel the apples, quarter and core and cut into small cubes. Heat the butter in a saucepan and sauté the onion for 2-3 minutes. Deglaze with the wine. Drain the sauerkraut well and add to the pan along with the bay leaves, juniper, allspice and caraway. Season with salt and pepper, cover and simmer, stirring occasionally for 30 minutes. Remove the bay leaves, juniper and allspice and season the sauerkraut to taste. Let cool.
Preheat the oven to 180°C (approximately 350°F).
On a floured work surface, roll the dough to a large 30 x 50 cm (approximately 12 x 20-inch) rectangle, 3-4 mm (approximately 1/8-inch) thick.
Drain the sauerkraut reserving the liquid and place the sauerkraut on the dough leaving a 2 cm (approximately 3/4-inch) wide margin on one long side. Brush the margin with cold water and roll up the dough over the sauerkraut, pressing on the moistened edge to seal well.
Cut the roll into 8 pieces. Butter a baking dish and place the rolls side by side, one cut side up in the dish. Brush the rolls with melted butter. Drizzle a little of the sauerkraut juice over the rolls and bake until golden brown, about 40 minutes. Serve.
