Oktoberfest Strudels (Brat & Kraut Strudel)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds are often less expensive and provide a similar crunch.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and flavor, while brown sugar is usually cheaper.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sultanas

Sultanas can be less expensive and provide a similar sweetness.

Drain the liquid from a 1 pound package of sauerkraut thoroughly.

Heat 1 tablespoon of vegetable oil in a frying pan over medium heat.

Place 1 pound of brwurst in the pan and cook, flipping periodically to ensure even cooking.

Remove the cooked brwurst from the pan and place on a paper towel lined plate to drain and cool.

Dice one onion and add it to the same pan that cooked the brwurst.

Sauté the onion over medium heat for 5 minutes.

Slice the brwurst in half lengthwise, then in half again to create quarters, and chop into small pieces.

Add all the chopped brwurst to the pan with the sautéed onion, followed by 1 teaspoon of caraway seeds.

Stir the onion and brwurst together, then add the drained sauerkraut and stir to combine.

Lightly brush a parchment paper lined tray with vegetable oil.

Gently place 6 sheets of phyllo dough on top of the parchment and brush with vegetable oil.

Spoon and spread a little less than half the brwurst and sauerkraut filling on top of the phyllo dough.

Carefully fold up the bottom of the phyllo dough and fold in the sides, rolling it up like a burrito.

Keep the seam of the strudel on the bottom of the baking sheet to hold it in place.

Brush the top of the strudel with more vegetable oil and sprinkle caraway seeds on top.

Bake the Oktoberfest strudels in the oven at 400°F for 20 minutes.

Remove the strudels from the oven and allow to cool for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens