Oktoberfest Spinach Strudel Recipes

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.

SPINATSTRUDEL (SPINACH STRUDEL)

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Mix spinach, Parmesan cheese, cottage cheese, sour cream, shallots, 1 egg, garlic, salt, black pepper, and nutmeg together in a bowl until filling is well-mixed.
• Roll puff pastry onto a clean work surface, a little thinner at the edges. Transfer to the prepared baking sheet.
• Spoon the filling down the middle length of the pastry sheet. Crack 1 egg into a cup but do not beat it. Brush the edges of the puff pastry with egg white and close the pastry around the filling. Close the ends of the roll and carefully turn it over so the seam is on the bottom.
• Beat what remains of the egg; brush over the top of puff pastry and cut a few slits in the pastry.
• Bake in the preheated oven until the strudel is golden brown, about 30 minutes.

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.

RICOTTA, 3 MUSHROOM & SPINACH STRUDEL

Steps:

• Pre heat oven to 400F.
• Melt 1 1/2 tbsp butter in a fry pan saute the shallots for 3 minutes, add all the mushrooms and cook until browned.
• Add spinach cook 1 minute.
• Remove mushroom mixture from the pan.
• Deglaze the pan with the cognac- 1 minute then add the Ricotta, breadcrumbs& sage Season to taste- mix well.
• Combine with the mushroom mixture.
• Lay out 1 sheet of Phyllo dough, paint well with the butter.
• Place 1/4 of the mushroom mixture on the buttered sheet, spread evenly over the surface, leave the edges free.
• Roll once, fold in ends toward the center and continue rolling to make a cylinder.
• Repeat for the 3 remaining sheets.
• Place the strudels on a non stick baking sheet and bake for 12-15 minutes-let stand for a few minutes before serving.

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.

TUSCAN ARTICHOKE & SPINACH STRUDEL

Steps:

• In a nonstick skillet, saute mushrooms and tomatoes in 2 teaspoons oil from sun-dried tomatoes until mushrooms are tender. Cool to room temperature., Meanwhile, preheat oven to 350°. In a large bowl, combine spinach, pesto, pepper and, if desired, pepper flakes. Add artichokes, mozzarella cheese, 5 tablespoons Parmesan cheese and mushroom mixture; mix well., Unroll crescent dough onto a lightly greased baking sheet into one long rectangle; seal seams and perforations. Roll out into a 14x9-in. rectangle. , Spread filling in a 3-in.-wide strip down center of rectangle. On each long side, cut 1-in.-wide strips to within 1/2 in. of filling. Starting at one end, fold alternating strips at an angle across filling. Whisk egg and remaining oil; brush over dough. Sprinkle with walnuts. , Bake 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes or until golden brown. Cool 5 minutes before cutting into 12 slices.