Sauerkraut Strudel

Sauerkraut Strudel

@tuduu

Sauerkraut Strudel is a delicious side dish made with fermented sauerkraut, onions, aromatic white wine, and spices. This dish originates from the South Tyrolean cuisine, a mountainous region in northern Italy. The strudel, with its thin pastry and rich, flavorful filling, is a true delight for the palate. Perfect to serve as a side dish for meat dishes or simply to enjoy on its own.

Difficulty: Medium
Cooking: 45 min
Preparation: 30 min
Country: Italia

Ingredients

No. Servings
  • For the dough:
  • Flour300G
  • Olive oil5Cl
  • Egg yolk1
  • Warm water130G
  • Clarified butterto taste
  • Salt1Pinch
  • For the filling:
  • Fermented sauerkraut400G
  • Chopped shallots3
  • Aromatic white wineto taste
  • Chopped garlic1Clove
  • Bay leaf1Leaf
  • Cuminto taste
  • Juniperto taste

Preparation

  1. STEP 1 OF 9

    Sauté the shallots and garlic in butter and once golden, add the sauerkraut, bay leaf, cumin, and juniper

  2. STEP 2 OF 9

    Mix and let it absorb the flavors, then deglaze with wine, salt, and pepper

  3. STEP 3 OF 9

    Keep the sauerkraut on the heat until it dries out

  4. STEP 4 OF 9

    Sift the flour, make a well, and add the oil, yolk, water, and a pinch of salt

  5. STEP 5 OF 9

    Knead until the dough is smooth and elastic, then shape it into a ball, brush with butter, and let it rest covered in a warm place for at least 1 hour

  6. STEP 6 OF 9

    Flatten the dough slightly with a rolling pin, then gently stretch it with your hands until it is very thin and transparent

  7. STEP 7 OF 9

    Sprinkle some butter on the dough and place the sauerkraut on top, arranging it like a long sausage (about 30 cm)

  8. STEP 8 OF 9

    Wrap the dough around the sauerkraut to form a strudel

  9. STEP 9 OF 9

    Transfer it to a baking sheet, brush with butter, and bake at 180 degrees for about 20 minutes

Suggestions

  • Cutting Board

  • Knife

  • Pan

  • Bowl

  • Rectangular Baking Sheet

General Information

Storage notes

Store the Sauerkraut Strudel in the refrigerator, wrapped in plastic wrap or in an airtight container, for up to 3 days.

More information

Sauerkraut Strudel is a typical dish of South Tyrolean cuisine, characterized by a thin dough and a filling of fermented sauerkraut.

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)146.9
Carbohydrates (g)21.43
of which Sugars (g)2.66
Fat (g)5.3
of which Saturates (g)0.87
Protein (g)4.04
Fiber (g)1.34
Sale (g)0.24
  • Proteins
    4.04g·13%
  • Carbohydrates
    21.43g·67%
  • Fats
    5.3g·17%
  • Fibers
    1.34g·4%