1. Preheat oven to 375°F. 2. In a large skillet, over medium heat, warm 2 tablespoons butter, sauté onion for 3 minutes. 3. Add diced apple and sauté 3 more minutes. 4. Remove from heat, stir in sauerkraut and caraway, and mix well. 5. On a large baking sheet, lay out one sheet of phyllo and fold in half lengthwise and brush with about 1 tablespoon butter. 6. Repeat layering. 7. Spread mustard over last layer of phyllo. 8. 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. 9. Top sauerkraut with bratwurst slices; roll jellyroll-style folding in the short edges. 10. Place seam-side down on pan; brush top with butter and bake 25 to 30 minutes or until golden brown. 11. Meanwhile prepare mustard sauce. In a large skillet, melt butter over medium-low heat, stir in flour to form a smooth paste. 12. Slowly stir in cream and continue stirring to keep lumps from forming. 13. Whisk in mustard and heat through. 14. Slice warm strudel and serve in a pool of mustard sauce. 15. Sprinkle mustard sauce with paprika. ---------------------------------------------------------------------------
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