Puff pastry strudel with sauerkraut

Name: Puff pastry strudel with sauerkraut
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1/2 red pepper; 1 stalk of leeks; 2 TABLESPOONS Oil; 1 can(s) (580 ml) Sauerkraut; 7-10 Tbsp some juniper berries; 1 Bay leaf; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1 Egg; 1 TABLESPOON Milk; 1 package (230 g; rolled out round 32 cm ø) Puff pastry,; 1-2 TABLESPOONS Caraway seeds

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1/2 red pepper
1 stalk of leeks
2 TABLESPOONS Oil
1 can(s) (580 ml) Sauerkraut
7-10 Tbsp some juniper berries
1 Bay leaf
7-10 Tbsp Salt
7-10 Tbsp Sugar
1 Egg
1 TABLESPOON Milk
1 package (230 g; rolled out round 32 cm ø) Puff pastry,
1-2 TABLESPOONS Caraway seeds

Directions

1
Clean, wash and chop the peppers and leek. Fry both in hot oil. Add sauerkraut, juniper berries and bay leaf. Add 50 ml water and braise for about 15 minutes. Season with salt and sugar. Separate egg.
2
Whisk egg yolk and milk. Roll out the puff pastry with baking paper on a baking tray. Drain the sauerkraut and spread on the puff pastry. Brush edges with egg white. Roll up the puff pastry, fold in the ends a little. Coat the strudel with whisked egg yolk, sprinkle with caraway seeds and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 35 minutes
3
Cutlery: Carl Mertens