Sauerkraut Strudel

A couple of years ago, we were at the Christmas market in Ludwigsburg and sat down for lunch at one of the stands. There on the menu was Sauerkraut Strudel and I ordered it immediately. It was delicious and I’ve been thinking of it ever since, even though it is remarkably easy to make and I could have made it sooner.

Sauerkraut, like all fermented things, is healthy. It is a source of vitamins, high in calcium and magnesium, and it is a very good source of fiber and other things such as iron and potassium. Our first attempt at making it ourselves last autumn failed, but we plan to try it again this year. So please go ahead and buy good quality sauerkraut for this recipe.

Sauerkraut Strudel

• a package of puff pastry
• 500 g sauerkraut, drained and squeezed to remove some of the excess juice
• 1 small carton sour cream
• herbed salt and pepper

Preheat the oven to 200°C. Unroll the puff pastry and place on a baking sheet covered with parchment paper. place the sauerkraut lengthwise in the middle third of the pastry and fold the pastry over the sauerkraut so it slightly overlaps. Carefully flip the strudel so the seam is facing down and tuck the ends under.

Bake for 20-30 min, until the pastry is golden. Let it cool slightly before cutting. While the strudel is cooling, stir the sour cream in a small bowl until smooth and season with herbed salt and pepper. Serve the strudel with the sour cream.

Notes: If you’d like, you may add some ham or bacon to the sauerkraut before placing it on the pastry.

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