German Holiday Strudel With Mustard Sauce

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Total Time
15 mins
30 mins


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  1. Preheat oven to 375°F.
  2. In a large skillet, over medium heat, warm 2 tablespoons butter, sauté onion for 3 minutes.
  3. Add diced apple and sauté 3 more minutes.
  4. Remove from heat, stir in sauerkraut and caraway, and mix well.
  5. On a large baking sheet, lay out one sheet of phyllo and fold in half lengthwise and brush with about 1 tablespoon butter.
  6. Repeat layering.
  7. Spread mustard over last layer of phyllo.
  8. 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.
  9. Top sauerkraut with bratwurst slices; roll jellyroll-style folding in the short edges.
  10. Place seam-side down on pan; brush top with butter and bake 25 to 30 minutes or until golden brown.
  11. Meanwhile prepare mustard sauce. In a large skillet, melt butter over medium-low heat, stir in flour to form a smooth paste.
  12. Slowly stir in cream and continue stirring to keep lumps from forming.
  13. Whisk in mustard and heat through.
  14. Slice warm strudel and serve in a pool of mustard sauce.
  15. Sprinkle mustard sauce with paprika.