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Ingredients
Spicy Sauerkraut Strudel
- For the dough
- 150 grams Pastry flour
- 50 milliliters lukewarm water
- 1 pinch salt
- 50 milliliters Cooking oil
- For brushing
- 50 grams melted, cooled butter
- For the filling
- 1 carrot
- 1 onion
- 1 garlic clove
- 1 Tbsp vegetable oil
- 250 grams Sauerkraut
- salt
- peppers
- 1 pinch ground paprika
- 125 grams Crème fraiche
- 1 Tbsp chopped parsley
- 250 grams Sauerkraut
For the dough: Knead together flour, water, salt and oil. Cover and let rest for 30 minutes.
For the filling: Peel and thinly slice carrot. Peel and chop onion and garlic. Heat oil and sauté carrot, onion and garlic and cook for 5 minutes. Add sauerkraut and cook for another 5 minutes. Season with salt, pepper and paprika.
Roll out pastry on a floured tea towel. Cut dough into approximately 15 cm (approximately 6-inch) squares. Brush dough with half the butter.
Combine crème fraîche and parsley. Add some filling and a dollop of crème fraîche to each piece of dough. Roll up dough pieces.
Lay dough, seam-side down, on a baking sheet lined with parchment paper. Brush with remaining butter. Bake in an oven preheated to 180°C (approximately 350°F) for about 25 minutes.
Remove and serve warm.