Savory Sauerkraut Strudel

Ingredients

• 250 g flour
• 1 pinch salt
• 1 egg yolk
• 1 tbsp germ oil
• 125 ml lukewarm water
• 30 g liquid butter (for brushing)
• 3 tbsp breadcrumbs
• 100 g smoked pork bacon
• 2 carrots
• 1 small onion
• 800 g sauerkraut
• 4 tbsp chopped parsley
• Salt
• Pepper
• crushed caraway seeds
• 1 tsp sugar
• 1 egg yolk (for brushing)

Instructions

1. 1.

   Mix the flour with salt, egg yolk, oil and water. Knead into a smooth, slightly glossy dough by hand. Form into a ball, brush with oil, place on a plate and cover with a preheated bowl. Let rest for about 30 minutes.

2. 2.

   Cut the bacon into small cubes and heat in a pot without added fat. Peel the carrots and onion; dice the onion and grate the carrots roughly. Add onion and carrot to the bacon, season with salt, pepper, caraway seeds and sugar. Simmer over low heat while stirring for 10-12 minutes. Remove from heat and stir in chopped parsley.

3. 3.

   Preheat the oven to about 220°C.

4. 4.

   Divide the strudel dough and roll each piece thinly on a lightly floured kitchen towel. Then use your hand palms to stretch it very thin. Trim thicker edge pieces. Brush both doughs with half of the liquid butter and sprinkle with breadcrumbs.

5. 5.

   Spread the sauerkraut filling in long strips (middle third) over both strudels. Cut two finger-width slits into the dough edges and fold alternately, creating a zigzag pattern over the filling.

6. 6.

   Place the two dough rolls on a baking sheet lined with parchment paper, brush with whisked egg yolk and bake in the preheated oven for 25-30 minutes until golden brown. Brush with remaining liquid butter midway through baking.