Oktoberfest Strudel With Mustard Sauce - cooking recipe

Ingredients

3/4 cup melted german butter
1 cup minced onion
1 large granny smith apple, peeled, cored and diced
1 1/2 cups drained german wine-cured sauerkraut
2 teaspoons caraway seeds
8 phyllo pastry sheets
1/4 cup german sweet mustard
1 lb bratwurst, thinly sliced
FOR THE MUSTARD SAUCE
1 tablespoon german butter
1 tablespoon flour
1 cup light cream
3 tablespoons german sweet mustard
1 teaspoon paprika or 1 teaspoon curry

Preparation

Preheat oven to 375 degrees.
In a large skillet, over medium heat, warm 2 tablespoons butter, and saute onion for 3 minutes or until clear.
Add diced apple and saute 3 more minutes.
Remove from heat, stir in sauerkraut and caraway, mixing well.
On a large baking sheet, lay out one sheet of phyllo and fold in half lengthways and brush with about 1 tablespoon butter.
Repeat layering.
Spread mustard over last layer of phyllo.
Then spread sauerkraut filling along the long lengthwise side to the center of the dough leaving a 1-1/2 inch border around the edges.
Top sauerkraut with bratwurst slices; roll jellyroll-style folding in the short edges.
Place seam-side down on pan; brush top with butter.
Bake 25-30 minutes or until golden brown.
MEANWHILE PREPARE MUSTARD SAUCE:.
In a large skillet, melt butter over medium-low heat, stir in flour to form a smooth past.
Slowly stir in cream and continue stirring to keep lumps from forming.
Whisk in mustard and heat through.
TO SERVE:.
For an appetizer, slice into 8 portions, as an entree, 4. Slice warm strudel and serve in a pool of mustard sauce. Sprinkle mustard sauce with the paprika.