Karl Razsch’s Sauerkraut Strudel

January 29, 2021  Online Recipe Guide Avatar
Description Source is : John Poulus, Executive Chef, 320 E. Mason Street, Milwaukee, WI.
At a glance
Main Dishes
Copykat Recipe
1 – 27 ounce can sauerkraut, drained and squeezed dry
1 smoked pork chop, boned, diced
1 C. (4 ounces) shredded Wisconsin Swiss Cheese
8 sheets phyllo dough, thawed
1/2 C. melted butter
1/2 C. dry breadcrumbs
Sour Cream

Combine sauerkraut, meat and cheese. Brush one sheet of dough with butter; sprinkle with 1 tablespoon breadcrumbs. Top with another sheet of dough. Brush with butter; sprinkle with 1 tablespoon crumbs. Repeat layering with two more sheets of dough. Place half of sauerkraut mixture along one short edge of dough; roll up jellyroll style. Repeat with remaining dough and sauerkraut mixture. Brush 10 x 15 -inch jellyroll pan with butter. Bake at 400 degrees for 30 minutes or until golden brown. Cut into slices, garnish with sour cream. Makes 6 servings.


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