Oktoberfest Strudel with Mustard Sauce
Celebrate the flavors of Bavaria with this hearty and flaky Oktoberfest Strudel with Mustard Sauce! Packed with savory bratwurst, tangy sauerkraut, caramelized onions, and gooey sharp cheddar cheese, this strudel combines classic German ingredients into a golden, crisp phyllo pastry shell. Enhanced with the aromatic warmth of caraway seeds and paired with a creamy, sweet-and-tangy mustard sauce made from whole-grain mustard, honey, and mayonnaise, it’s the ultimate dish for your Oktoberfest festivities or any cozy gathering. Easy to assemble and baked to perfection in just 30 minutes, this recipe is perfect as an appetizer, snack, or pair-it-with-a-pint dinner option. Serve warm, garnished with fresh parsley, and watch it disappear from the table!
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Recipe Information
Ingredients
- 3 pieces bratwurst sausages
- 2 tablespoons butter
- 1 medium yellow onion, finely chopped
- 1.5 cups sauerkraut, drained
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds
- 1 cup sharp cheddar cheese, shredded
- 8 sheets phyllo dough sheets, thawed if frozen
- 0.25 cup melted butter for brushing
- 2 tablespoons all-purpose flour for dusting
- 0.5 cup mayonnaise
- 2 tablespoons whole-grain mustard
- 1 tablespoon honey
- 2 tablespoons fresh parsley, chopped for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Remove the casings from the bratwurst sausages. Heat 2 tablespoons of butter in a skillet over medium heat. Add the bratwurst, breaking it up into small pieces, and cook until browned and fully cooked, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the onion and sauté until softened, about 3 minutes. Stir in the sauerkraut, Dijon mustard, and caraway seeds. Cook for 2-3 minutes, then remove from heat and allow the mixture to cool slightly.
Once cooled, combine the bratwurst mixture with the shredded cheddar cheese in a mixing bowl.
On a clean, lightly floured surface, lay out one sheet of phyllo dough. Brush it with melted butter, then layer a second sheet on top, repeating until you have four layers of phyllo dough.
Spoon half of the bratwurst mixture along one long edge of the phyllo dough, leaving about a 1-inch border. Roll the phyllo tightly around the filling to form a log. Repeat with the remaining phyllo sheets and filling to make a second strudel.
Place the strudels seam-side down on the prepared baking sheet. Brush the tops with more melted butter to ensure a golden, flaky crust.
Bake for 25-30 minutes or until the strudels are golden brown and crisp.
While the strudels are baking, prepare the mustard sauce. In a small bowl, whisk together mayonnaise, whole-grain mustard, and honey until smooth.
Remove the strudels from the oven and let them cool slightly before slicing into thick pieces. Serve warm with the mustard sauce on the side and garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1312 mg | 57% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.3 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 181 mg | 14% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 317 mg | 7% | |
*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.
