German Holiday Strudel With Mustard Sauce

Source: germanfoods.org

Preheat oven to 375f.

In a large skillet , over medium heat , warm 2 tablespoons butter , saut onion for 3 minutes.

Add diced apple and saut 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 .

butter, onion, granny smith apple, wine-cured sauerkraut, caraway seeds, phyllo pastry sheets, sweet mustard, bratwurst, flour, light cream, paprika