Sauerkraut Wrapped in Dough
Baked sauerkraut wrapped in dough is a recipe with fresh ingredients from the vegetable pie category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g flour
- 200 g Low-fat quark
- 150 g butter
- 1 pinch salt
- 200 g pineapple
- 1 onion
- 15 g clarified butter
- 1 tsp starch
- 3 tbsp whipping cream (at least 30% fat)
- 1 egg
- 450 g sauerkraut
- Salt
- ground pepper
- nutmeg
- flour (for the work surface)
- 1 egg yolk
Instructions
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1.
Mix all dough ingredients together, form into a ball and wrap in cling film; refrigerate for 30 minutes. Meanwhile peel the pineapple, remove the core, and dice the fruit into very small cubes. Peel and finely dice the onion.
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2.
In a pot melt the clarified butter and sauté the onion until translucent. Remove from heat and let cool. Whisk starch with cream and egg in a bowl; add sauerkraut, onion, and pineapple. Mix well and season with salt, pepper, and nutmeg. Preheat oven to 180°C (convection).
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3.
Roll dough thinly on a floured surface, fold, and roll again. Repeat this twice more and roll to 4 mm thickness. Cut into two rectangles of 30x20 cm; place one rectangle on parchment paper on a baking tray.
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4.
Spread the sauerkraut mixture evenly over the first rectangle, leaving a 1 cm border, then lay the second dough rectangle on top. Press edges together firmly and brush surface with beaten egg yolk. Bake in preheated oven for about 45 minutes until golden yellow. Remove, let cool slightly, slice warm into pieces and serve.
