Oktoberfest Strudel With Mustard Sauce Food

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OKTOBERFEST STRUDELS



Oktoberfest Strudels image

My husband, being born and raised in Wisconsin, loves bratwurst sausages. So I tweaked this strudel recipe to include some of his favorite filling ingredients and it was an instant hit. Serve with extra mustard for dipping. -Cleo Gonske, Redding, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 strudels (3 servings each).

Number Of Ingredients 10

1 tablespoon butter
5 fully cooked bratwurst links (about 1-1/4 pounds), chopped
1 medium onion, chopped
1 can (14 ounces) sauerkraut, rinsed and well-drained
1/2 cup sour cream
3 tablespoons Dijon mustard
2-1/2 teaspoons caraway seeds, divided
1 package (17.3 ounces) frozen puff pastry, thawed
1 cup shredded Muenster cheese
1 cup shredded sharp cheddar cheese

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.

Nutrition Facts :

OKTOBERFEST STRUDEL WITH MUSTARD SAUCE



Oktoberfest Strudel With Mustard Sauce image

This is a great dish with apples, sauerkraut and bratwurst. Depending on how you serve it, it makes a great appetizer as well as an entree. Zaar World Tour 05

Provided by Amis227

Categories     Fruit

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 13

3/4 cup melted german butter
1 cup minced onion
1 large granny smith apple, peeled, cored and diced
1 1/2 cups drained german wine-cured sauerkraut
2 teaspoons caraway seeds
8 phyllo pastry sheets
1/4 cup german sweet mustard
1 lb bratwurst, thinly sliced
1 tablespoon german butter
1 tablespoon flour
1 cup light cream
3 tablespoons german sweet mustard
1 teaspoon paprika or 1 teaspoon curry

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.

Nutrition Facts : Calories 1749.9, Fat 150.8, SaturatedFat 65.9, Cholesterol 390.3, Sodium 3351.7, Carbohydrate 45.6, Fiber 3.2, Sugar 7.5, Protein 52.4

OKTOBERFEST SPINACH STRUDEL



Oktoberfest Spinach Strudel image

Make and share this Oktoberfest Spinach Strudel recipe from Food.com.

Provided by Julesong

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 medium onion, chopped
2 tablespoons parsley, minced
1 cup chicken stock, defatted
1 (10 ounce) package frozen spinach, chopped
1 cup plain breadcrumbs
1 egg white, beaten
1 tablespoon fat free parmesan, grated
1 teaspoon nutmeg, grated
1 teaspoon black pepper
4 sheets phyllo dough
2 tablespoons skim milk

Steps:

  • Simmer onion and parsley in stock until tender; set aside.
  • Cook spinach according to package directions. Drain, squeezing out excess liquid.
  • Add onion mixture, bread crumbs, egg white, Parmesan, nutmeg and pepper; mix well.
  • Place two phyllo sheets on a damp towel on work surface.
  • Work quickly so that phyllo does not dry out.
  • Spread half of spinach mixture along (about 1-inch inside) narrow edge of phyllo and roll up jelly-roll-style.
  • Brush top and sides with skim milk.
  • With sharp knife, cut several slits on top to vent steam.
  • Place on baking sheet prepared with nonstick spray.
  • Cover with another damp towel while repeating process with last two phyllo sheets and remaining spinach mixture.
  • Bake at 400 degrees Fahrenheit for 25 to 30 minutes until golden brown.
  • Cut each roll into six pieces.

OKTOBERFEST STRUDEL WITH MUSTARD SAUCE



Oktoberfest Strudel with Mustard Sauce image

I just love German Food! I also LOVE OKTOBERFEST!!!!

Provided by Brandy Bender @MisDisturbed19

Categories     Beef

Number Of Ingredients 15

3/4 cup(s) butter, melted
1 cup(s) onion, minced (optional)
1 large granny smith apple, peeled, cored and diced
1 1/2 cup(s) sauerkraut, drained
2 teaspoon(s) caraway seeds
8 - phyllo sheets
1/4 cup(s) german sweet mustard
1 pound(s) bratwurst, thinly sliced
- -------------------------------------------------
- mustard sauce
1 tablespoon(s) butter
1 tablespoon(s) flour
1 cup(s) light cream
3 tablespoon(s) sweet mustard
1 teaspoon(s) paprika

Steps:

  • Preheat oven to 375 degrees 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 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.

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  • 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 knackwurst or 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 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.


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