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Recently there was a report on the news that we have a mega surplus of white cabbage in the Netherlands at the moment. To help get rid of this a little bit: Sauerkraut strudel with pear jam! I previously posted the recipe for homemade pear jam on this website, so you can find it again and get started with it yourself. The combination of the sour cabbage with the sweet pears goes very well together. That's why this recipe was well received at home! sauerkraut recipe
Strudel is an Eastern European pastry made of thin layers of dough folded around a fruit, nut or cheese filling. The most famous variant is the apple strudel with apple and cinnamon as a filling. The pastry is often served with powdered sugar and whipped cream.
And this is how you make the sauerkraut strudel with pear jam:
-First take all the ingredients and put them on the counter, preheat your oven to 200 degrees.
-Peel and finely chop the shallots. Let them become translucent in a frying pan with some butter. Then add the well drained sauerkraut. I put the sauerkraut in a salad spinner first. Turn well a few times and remove the moisture and then turn well again. Fry the sauerkraut briefly with the shallots and then add a few tablespoons of pear jam and the coarse mustard. Mix well and then turn off the heat. Just leave in the skillet until use.
- Roll out the sheet of puff pastry and place it on a baking tray lined with baking paper. With a knife you cut the puff pastry on both sides at the same height. Leave a strip of about seven centimeters in the middle.
-Cut the Veluwe fine smoked sausage for the sauerkraut strudel with pear jam into packets. Now sprinkle the tablespoons of bread crumbs on the middle strip of puff pastry, this ensures that the puff pastry does not get too wet while baking in the oven. Place the slices on top two by two.
-Continue with the sauerkraut-shallot mix and make sure it stays in a nice pile.
-Now we are going to fold the strudel, first fold the first piece and then crosswise the strips of puff pastry over each other. Fold the puff pastry in at the end and close it neatly. Take the egg yolk and mix it with a little water. Then use a brush to cover the entire strudel. Then put it in the oven. With me it was nice and golden brown in 25 minutes. sauerkraut recipe
Sauerkraut strudel with pear jam
And so you finally have a super nice dish on the table in just over half an hour! Cut the strudel and serve with a delicious Riesling
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Sauerkraut strudel with pear jam
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Ingredients:
- 1 role puff pastry - In the fresh section at your supermarket
- 1 Veluwe fine smoked sausage
- 1 bag sauerkraut
- 2 shallots
- 6 up to 7 tablespoons breadcrumbs
- 1 pear jam
- mustard - a few teaspoons
- 1 egg yellow
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- First take all the ingredients and put them ready on the counter, preheat your oven to 200 degrees.
- Peel the shallots and finely chop them. Let them become translucent in a frying pan with some butter. Then add the well drained sauerkraut. I put the sauerkraut in a salad spinner first. Turn well a few times and remove the moisture and then turn well again. Fry the sauerkraut briefly with the shallots and then add a few tablespoons of pear jam and the coarse mustard. Mix well and then turn off the heat. Just leave in the skillet until use.
- Roll out the sheet of puff pastry and place it on a baking tray lined with baking paper. Use a knife to cut the puff pastry evenly on both sides. Leave a strip about seven centimeters wide in the middle.
- Cut the Veluwe fine smoked sausage into packets. Now sprinkle the tablespoons of bread crumbs on the middle strip of puff pastry, this ensures that the puff pastry does not get too wet while baking in the oven. Place the slices on top two by two.
- Follow with the sauerkraut-shallot mix and make sure it stays in a nice pile.
- Now we are going to fold the strudel, first fold the first piece and then cross the strips of puff pastry over each other. At the end fold the puff pastry back in and close it neatly. Add the egg yolk and mix it with a little bit of water. Use a brush to cover the entire strudel. Then put it in the oven. With me it was a nice golden brown in 25 minutes.
- And so you have a super nice dish on the table in just over half an hour!
Would you like to try out more recipes such as the Sauerkraut strudel puff pastry? Take a look at the recipes below
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sauerkraut recipe
Delicious to eat sauerkraut like this