Savory Strudel Packets with Sauerkraut Filling

Ingredients

• 150 g flour
• 50 ml lukewarm water
• 1 pinch salt
• 50 ml cooking oil
• 50 g melted, cooled butter
• 1 Carrot
• 1 onion
• 1 Garlic clove
• 1 tbsp oil
• 250 g sauerkraut
• Salt
• Pepper
• 1 pinch paprika powder
• 125 g crème fraîche
• 1 tbsp chopped parsley
• 250 g sauerkraut

Instructions

1. 1.

   Knead flour with water, salt and oil using the dough hooks of a hand mixer into a smooth dough. Cover and let rest under a dry hot pot (boil water in it first) for 30 minutes.

2. 2.

   For the filling peel and slice the carrot thinly. Peel and dice the onion and garlic. Heat oil. Sauté onion, garlic and carrot together for about 5 minutes. Add sauerkraut and sauté another 5 minutes. Season with salt, pepper and paprika.

3. 3.

   Roll out the strudel dough on a floured kitchen towel. Use your palms to stretch it thinly. Cut the dough into squares roughly 15x15 cm. Brush each square with half of the butter.

4. 4.

   Whisk crème fraîche with parsley. Spoon some sauerkraut filling and a dollop of crème onto each dough piece. Fold the edges over the filling and roll up.

5. 5.

   Place the strudel packets seam side down on a baking sheet lined with parchment paper. Brush with remaining butter. Bake in a preheated oven at 180°C (gas: level 2-3, fan: 160°C) for about 25 minutes.