German Holiday Strudel With Mustard Sauce Recipes

GERMAN STRUDELS

Steps:

• Combine yeast, salt, sugar, water, egg, and flour to make dough.
• Divide the dough into small balls.
• Let rest for a while.
• Roll balls to about 1/4 inch thick and spread with warm oil.
• Let the dough rest for a few minutes so the dough will stretch easily, then stretch the dough paper thin.
• Once the dough is stretched, roll it like you would for cinnamon rolls.
• Cut the dough (which is rolled up like a snake now) into 3 inch lengths.
• Coat roaster or heavy pan (you can also use and electric frying pan) with shortening or oil, put as many diced potatoes and onions as you like and season with salt and pepper.
• Add water to cover the potatoes and bring to a boil.
• Once water is boiling lay strudels on top of potatoes in two layers.
• Water should nearly cover strudels.
• COVER TIGHTLY-THIS IS VERY IMPORTANT OR RECIPE WILL NOT WORK!
• YOU CANNOT PEEK OR THE STRUDELS WILL "FALL"!
• Cook over low heat 30 to 35 minutes, or until you can hear a slight "frying" noise in the pan.
• Enjoy!

GERMAN HOLIDAY STRUDEL WITH MUSTARD SAUCE

Steps:

• Preheat oven to 375°F.
• In a large skillet, over medium heat, warm 2 tablespoons butter, sauté onion for 3 minutes.
• Add diced apple and sauté 3 more minutes.
• Remove from heat, stir in sauerkraut and caraway, and mix well.
• On a large baking sheet, lay out one sheet of phyllo and fold in half lengthwise and brush with about 1 tablespoon butter.
• Repeat layering.
• Spread mustard over last layer of phyllo.
• Then spread sauerkraut filling along the long lengthwise side to the center of the dough leaving a 1 1/2-inch border around the edges.
• Top sauerkraut with bratwurst slices; roll jellyroll-style folding in the short edges.
• Place seam-side down on pan; brush top with butter and bake 25 to 30 minutes or until golden brown.
• Meanwhile prepare mustard sauce. In a large skillet, melt butter over medium-low heat, stir in flour to form a smooth paste.
• Slowly stir in cream and continue stirring to keep lumps from forming.
• Whisk in mustard and heat through.
• Slice warm strudel and serve in a pool of mustard sauce.
• Sprinkle mustard sauce with paprika.

OKTOBERFEST STRUDEL WITH MUSTARD SAUCE

Steps:

• Preheat oven to 375 degrees.
• In a large skillet, over medium heat, warm 2 tablespoons butter, and saute onion for 3 minutes or until clear.
• Add diced apple and sauté 3 more minutes.
• Remove from heat, stir in sauerkraut and caraway, mixing well.
• On a large baking sheet, lay out one sheet of phyllo and fold in half lengthways and brush with about 1 tablespoon butter.
• Repeat layering.
• Spread mustard over last layer of phyllo.
• Then spread sauerkraut filling along the long lengthwise side to the center of the dough leaving a 1-1/2 inch border around the edges.
• Top sauerkraut with bratwurst slices; roll jellyroll-style folding in the short edges.
• Place seam-side down on pan; brush top with butter.
• Bake 25-30 minutes or until golden brown.
• MEANWHILE PREPARE MUSTARD SAUCE:.
• In a large skillet, melt butter over medium-low heat, stir in flour to form a smooth past.
• Slowly stir in cream and continue stirring to keep lumps from forming.
• Whisk in mustard and heat through.
• TO SERVE:.
• For an appetizer, slice into 8 portions, as an entree, 4. Slice warm strudel and serve in a pool of mustard sauce. Sprinkle mustard sauce with the paprika.

OKTOBERFEST STRUDELS

Steps:

• Preheat oven to 400°. In a large skillet, heat butter over medium heat. Add bratwurst and onion; cook and stir until onion is tender, 8-10 minutes. Stir in sauerkraut; cool slightly., In a small bowl, mix sour cream, mustard and 1/2 teaspoon caraway seeds. Unfold one sheet of puff pastry. Spread with 1/3 cup sour cream mixture to within 1/2 in. of edges. Spoon 2-1/2 cups sausage mixture down center of pastry; sprinkle with 1/2 cup each Muenster and cheddar cheeses., Lightly brush edges of pastry with water; bring edges together, pinching to seal. Transfer to an ungreased baking sheet, seam side down; pinch ends and fold under. Repeat with remaining ingredients., Brush tops with water; sprinkle with remaining caraway seeds. Cut slits in pastry. Bake until golden brown, 25-30 minutes. Let stand 10 minutes before slicing.

OKTOBERFEST STRUDEL WITH MUSTARD SAUCE

Steps:

• 1. Preheat oven to 375 degrees F
• 2. In a large skillet, over medium heat, warm 2 tablespoons butter, sauté onion for 3 minutes. Add diced apple and sauté 3 more minutes. Remove from heat, stir in sauerkraut and caraway, and mix well.
• 3. On a large baking sheet, lay out one sheet of phyllo and fold in half lengthwise and brush with about 1 tablespoon butter. Repeat layering. Spread mustard over last layer of phyllo. Then spread sauerkraut filling along the long lengthwise side to the center of the dough leaving a 1 1/2 inch border around the edges. Top sauerkraut with bratwurst slices; roll jellyroll-style folding in the short edges. Place seam-side down on pan; brush top with butter and bake 25 to 30 minutes or until golden brown.
• 4. Meanwhile prepare mustard sauce. In a large skillet, melt butter over medium-low heat, stir in flour to form a smooth past. Slowly stir in cream and continue stirring to keep lumps from forming. Whisk in mustard and heat through. Slice warm strudel and serve in a pool of mustard sauce. Sprinkle mustard sauce with paprika.