• filo pastry dough 8-10 sheets
  • Precooked sauerkraut 300 grams
  • Bacon 4-5 slices
  • Peppers 1
  • Onion 1
  • Extra virgin olive oil 2 tbsp
  • Flax seeds as much as needed
  • Salt as much as needed • 1 kcal
  • Pepper as much as needed
  • Butter as much as needed • 717 kcal
Calories refers to 100 gr of product

The savory sauerkraut and bacon strudel, or simply Krautstrudel, is a German recipe that can be served as an appetizer or main course. A savory variant of the classic apple strudel, made with filo dough and enriched with a delicious filling based on fermented cabbage (sauerkraut, in fact), bacon, onions, peppers and spices. A delicious and simple course to prepare, also perfect to prepare in advance and heat up just before serving. So let’s see how to prepare a perfect savory strudel with sauerkraut and bacon.

How to make the savory sauerkraut and bacon strudel

Open the roll of filo pastry dough, or make it at home. Put the chopped onion, the chopped pepper and the diced or striped bacon in a pan (1). Fry everything lightly with two tablespoons of extra virgin olive oil.

Add the sauerkraut (2) to the pan or, if you prefer, some simple cabbage cut into thin strips. Simmer everything with a inch of water, then season with salt and pepper.

After 5-6 minutes, turn off the heat and let it cool slightly. In the meantime, brush the filo pastry dough sheets with butter melted in bain-marie (3); you can overlap as many sheets as you like, always brushing them before putting them on top of each other.

Roll up your strudel (4) and close it tightly, helping yourself with a drop of water to put on the edges to seal it.

Garnish your savory strudel with flax seeds (5), or with the seeds you love most.

Bake the strudel for about twenty minutes at 180°C; take it out when the surface begins to brown (6).

Your savory sauerkraut and bacon strudel is ready to be served (7). Enjoy!

How to store savory sauerkraut and bacon strudel

The savory sauerkraut and bacon strudel can be stored in an airtight container in the refrigerator up to 5 days, after it has cooled down to room temperature. It can also be frozen in the same container and heated in the oven.