German Holiday Strudel with Mustard Sauce
Delight in the comforting flavors of Germany with this irresistible German Holiday Strudel with Mustard Sauce. Perfect for festive gatherings or a cozy winter meal, this strudel is packed with a savory blend of ground pork, ground beef, and hearty vegetables like shredded cabbage, carrots, and onions, seasoned with paprika and thyme for a robust flavor profile. Encased in flaky, golden puff pastry and served with a creamy whole-grain mustard sauce infused with optional white wine, this dish offers a sophisticated yet approachable take on traditional German cuisine. Ready in just 80 minutes, this impressive centerpiece is as easy to prepare as it is to enjoy. Garnish with fresh parsley for a touch of color and serve slices warm for an unforgettable holiday treat!
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Recipe Information
Ingredients
- 500 grams Ground pork
- 500 grams Ground beef
- 2 tablespoons Olive oil
- 1 large Yellow onion, finely diced
- 3 Garlic cloves, minced
- 1 large Carrot, finely grated
- 200 grams Green cabbage, shredded
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 sheets Prepared puff pastry sheets
- 2 tablespoons All-purpose flour, for dusting
- 1 Egg, beaten (for egg wash)
- 3 tablespoons Whole grain mustard
- 200 ml Heavy cream
- 50 ml White wine (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
Stir in the minced garlic, grated carrot, and shredded cabbage. Cook for another 5 minutes, stirring occasionally.
Add the ground pork and ground beef to the skillet. Cook until browned and cooked through, breaking it up with a spoon.
Season the meat and vegetable mixture with paprika, thyme, salt, and black pepper. Stir to combine and remove from heat. Allow the filling to cool slightly.
Dust a clean countertop with flour. Roll out one puff pastry sheet into a rectangle, approximately 3mm thick.
Spread half of the prepared filling evenly over the sheet, leaving a 2cm border on all sides.
Gently roll the pastry into a tight log, sealing the edges with a small amount of water. Repeat with the second sheet and the remaining filling.
Place the strudel logs seam-side down on the prepared baking sheet. Brush the tops with beaten egg.
Bake in the preheated oven for 30–35 minutes or until the pastry is golden brown and puffed.
While the strudel bakes, prepare the mustard sauce. In a small saucepan over low heat, whisk together the mustard, heavy cream, and white wine (if using). Simmer gently for 5 minutes until slightly thickened.
Remove the strudel from the oven and let it cool for 5–10 minutes before slicing.
Serve the strudel slices warm, drizzled with mustard sauce and garnished with chopped parsley.
Nutrition Facts
Calories |
756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.6 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 620 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
