German Krautstrudel

German Krautstrudel is a savory strudel made with flaky puff pastry wrapped around a flavorful filling of sauerkraut, onions, red pepper, and smoky bacon. This hearty and rustic dish is a classic of German and Austrian cuisine, perfect for a cozy dinner, Oktoberfest celebrations, or as an impressive appetizer. With its crisp golden crust and warm, tangy interior, it delivers comfort and old-world charm in every bite.

Why You’ll Love This Recipe

Krautstrudel is the ultimate combination of simple ingredients and bold flavors. The sauerkraut provides a satisfying tang, balanced by the richness of bacon and the sweetness of sautéed onions and bell peppers. The puff pastry makes it approachable for home cooks while ensuring a beautifully crisp exterior. Whether served warm as a main course or sliced as an appetizer, this savory strudel is comforting, elegant, and surprisingly easy to prepare.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Puff pastry sheet, thawed
• Butter
• Small onion, finely chopped
• Sauerkraut, well-drained and roughly chopped
• Red bell pepper, finely chopped
• Cooked bacon, diced
• Caraway seeds
• Salt and black pepper
• Egg, beaten (for egg wash)

Directions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a skillet over medium heat, melt the butter and sauté the chopped onion until soft and translucent.
3. Add the chopped red bell pepper and cook for about 3 minutes until slightly tender.
4. Stir in the drained sauerkraut, cooked bacon, caraway seeds, salt, and black pepper. Cook the mixture for an additional 5 minutes, stirring occasionally. Remove from heat and let the mixture cool slightly.
5. On a lightly floured surface, gently roll out the puff pastry to smooth out the seams and extend it slightly.
6. Spread the cooled filling lengthwise down the center of the pastry, leaving about 1 inch of space along the edges.
7. Fold the sides of the pastry over the filling and pinch to seal the edges. Carefully turn the strudel seam-side down and transfer it to the prepared baking sheet.
8. Brush the top with the beaten egg and sprinkle with additional caraway seeds.
9. Bake for 30–35 minutes or until the pastry is golden brown and crisp.
10. Let the strudel rest for 5–10 minutes before slicing and serving warm.

Servings and timing

Servings: 6 servings
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Calories: 310 kcal per serving

Variations

• Vegetarian Version: Omit the bacon and add sautéed mushrooms or grated carrots for depth and texture.
• Cheesy Addition: Add a handful of shredded Swiss or Gruyère cheese to the filling for a creamy, melty finish.
• Spicy Twist: Include a pinch of crushed red pepper flakes or finely chopped pickled jalapeños for a bit of heat.
• Herb Boost: Stir in fresh parsley or dill to brighten the flavor.
• Homemade Dough: For a more traditional approach, use homemade strudel dough instead of puff pastry.

Storage/Reheating

Store leftover Krautstrudel in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 350°F (175°C) oven for 10–15 minutes to regain crispness. Avoid microwaving, as it may soften the pastry. This dish is not ideal for freezing after baking, but unbaked strudel can be frozen and baked directly from frozen with additional baking time.

FAQs

What is Krautstrudel?

Krautstrudel is a savory German-Austrian strudel filled with sauerkraut and other flavorful ingredients like onions, bacon, and spices, wrapped in a thin or puff pastry crust.

Can I use fresh cabbage instead of sauerkraut?

Yes, but sauerkraut is traditional and offers the signature tang. If using fresh cabbage, sauté it until very soft and season well with vinegar and salt.

How do I keep the pastry from getting soggy?

Make sure the sauerkraut is well-drained and the filling is not too wet. Cooling the filling before assembly also helps.

Can I use store-bought puff pastry?

Absolutely. Store-bought puff pastry makes this recipe quick and accessible while still delivering a flaky result.

What does caraway add to the dish?

Caraway seeds give a distinctive nutty, slightly licorice-like flavor that pairs well with sauerkraut and is commonly used in German cooking.

Can I prepare this in advance?

Yes, assemble the strudel ahead of time and refrigerate until ready to bake. Apply the egg wash just before baking.

What can I serve with Krautstrudel?

It pairs well with mustard, German potato salad, or a side of sour cream. A green salad or warm potato soup also complements it beautifully.

Can I make individual strudels?

Yes, divide the filling and pastry into smaller sections and fold into turnovers or mini strudels. Adjust baking time accordingly.

Is this suitable for a holiday menu?

Definitely. It makes a unique and impressive appetizer or side dish for Oktoberfest, Christmas, or autumn dinners.

How do I slice the strudel neatly?

Let it rest for 5–10 minutes after baking. Use a serrated knife for cleaner slices without crushing the flaky pastry.

Conclusion

German Krautstrudel is a flavorful and comforting dish that captures the hearty essence of traditional German cuisine. With its flaky pastry crust, savory sauerkraut filling, and hints of smoky bacon and caraway, it’s a rustic yet elegant bake that’s perfect for any occasion. Whether served as a centerpiece for Oktoberfest or a cozy family dinner, this strudel is sure to impress with both taste and presentation.

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