Guten Appetit!


Recipe Coordinators:
Anne Dreer & Rose Vetter


Main Dish Soup Dumplings~Noodles~Pancakes Sides Sauce Strudel Yeast Baking Dessert

"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH

Remembering Our Danube Swabian Ancestors


Sauerkraut Strudel

by Alex Leeb, 18 Nov 2005

Comment:  Probably was sold at the Oktoberfest, so people would buy more beer. I'm afraid they didn't make any money on Rosemarie; she doesn't touch any alcohol.  At our wedding, she drank milk, m-i-l-k.   P.S. I don’t like the ham in the strudel.

  • 1 1/3 cups finely chopped onions

  • 5 tablespoons melted butter

  • 1 cup chopped cooked ham or corned beef
    (not from a can)

  • 1˝ cups sauerkraut

  • 1 10-ounce can condensed beef consommé

  • 1 teaspoon caraway seeds

  • 2 teaspoons brown sugar

  • 2 teaspoons flour

  • 4 to 8 sheets 11x17-inch Phyllo pastry (flaky pastry dough)

Preheat oven to 375 degrees Fahrenheit. 

Using a large skillet, cook onions in 3 tablespoons butter for about 5 minutes over low heat. Add cooked ham, sauerkraut, beef consommé, caraway seeds, and brown sugar; stir to mix. Cook for another 5 minutes to blend, then stir in flour and heat until thickened. 

Follow instructions on Phyllo pastry package.  Assemble strudel using 1 sheet, double by using 2 sheets, depending on your preference in the thickness of the pastry.  Place sheets on a lightly greased flat surface and place a quarter of the filling mixture evenly at the narrow end. Roll up like a jellyroll and cut each roll in four equal pieces crosswise.   Place rolls, seam side down, on a lightly greased jelly roll pan.  Assemble remaining strudel.  Brush tops and sides of rolls with remaining butter.  Instead of using butter for brushing rolls, you may use an egg wash (1 beaten egg).  

Place pan in the oven and bake strudel for about 10 minutes, until golden brown.  Yield:  16 strudel appetizers.

Note:  It is important to work fast once you've removed the pastry sheets from the package, as they dry very fast. The instructions on the box suggest using up all the pastry once it is unthawed, but it is okay to refreeze it.  The main concern is to not let it sit in the open air, allowing it to dry out.  To keep the pastry waiting to be rolled moist, lay a moist cloth over top.

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 18 Nov 2005 ]


To contact a recipe submitter, see our
Contact Registry

Last Updated: 25 Jul 2014

Main DVHH Sections:
History Heritage Genealogy
Community Search DVHH

Regional & Village Information:
Banat Batschka Hungarian Highlands
Sathmar Swabian Turkey Syrmia
Slavonia Bulgaria ©2003-2014
Donauschwaben Villages Helping Hands,
a Nonprofit Corporation
Keeping the Danube Swabian legacy alive