Oktoberfest Strudel With Mustard Sauce Food

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.

OKTOBERFEST BRATS WITH MUSTARD SAUCE

Steps:

• For sauce, mix first five ingredients. Cut each bratwurst into thirds; thread onto four metal or soaked wooden skewers., Grill brats, covered, over medium heat until golden brown and heated through, 7-10 minutes, turning occasionally. Serve with sauerkraut and sauce.

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.

OKTOBERFEST APPLE STRUDEL

Steps:

• Preheat oven to 475 degrees Fahrenheit with rack on the lower to mid level position. Heat raisins and cider in small saucepan over medium heat until simmering. Then remove pan from heat and let stand.
• Melt butter in small pan over medium heat until it foams. Then stir in bread crumbs and brown for about 2 minutes. Remove from heat and cool.
• Peel, quarter and core apples; cut into 1/8" slices. Drain raisins. Combine apples, raisins, bread crumbs, 1/4 cup sugar, cinnamon and lemon juice in large bowl and mix.
• Melt 5 Tbl butter. Line baking pan with parchment paper. Place one phyllo sheet on pan and brush with one Tbl butter and sprinkle with 1 tsp sugar. Repeat with remaining four phyllo sheets. Spoon filling onto middle of phyllo in a long strip. Fold short ends over filling and roll closest end, but not too tightly. Brush top with butter and sprinkle with sugar. Cut four 1" slits on top.
• Bake for 15 minutes or until golden brown. Cool for 40 minutes. Sprinkle with confectioner's sugar, slice and serve.

OKTOBERFEST STRUDEL WITH MUSTARD SAUCE

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.

OKTOBERFEST SPINACH STRUDEL

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.