1. Preheat oven to 375 degrees. 2. In a large skillet, over medium heat, warm 2 tablespoons butter, and saute onion for 3 minutes or until clear. 3. Add diced apple and sauté 3 more minutes. 4. Remove from heat, stir in sauerkraut and caraway, mixing well. 5. On a large baking sheet, lay out one sheet of phyllo and fold in half lengthways 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. 11. Bake 25-30 minutes or until golden brown. 12. MEANWHILE PREPARE MUSTARD SAUCE:. 13. In a large skillet, melt butter over medium-low heat, stir in flour to form a smooth past. 14. Slowly stir in cream and continue stirring to keep lumps from forming. 15. Whisk in mustard and heat through. 16. TO SERVE:. 17. 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. ---------------------------------------------------------------------------
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