Sense of Home Kitchen
Kraut Rolls with Strudel Dough
~Sense of Home Kitchen~
These rolls can be made with any fresh sausage or even just ground pork or beef, chorizo gives the rolls a little bit of spice. Serve these with your favorite mustard for dipping, a sweet hot mustard is a good complement. Great for game day snacks or as the main dish with soup or a vegetable salad on the side.
These rolls can be made with any fresh sausage or even just ground pork or beef, chorizo gives the rolls a little bit of spice. Serve these with your favorite mustard for dipping, a sweet hot mustard is a good complement. Great for game day snacks or as the main dish with soup or a vegetable salad on the side.
The Strudel Dough
Makes 2 Strudels
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs, well beaten
3 tablespoons canola oil
1/4 cup water
Sift together the flour, baking powder and salt in a large bowl and make a well in the center. In a small bowl, mix the eggs and oil and immediately pour into the well in the flour mixture and stir until combined. Mix in the water a little at a time, using just enough to form a soft, malleable dough, when kneaded.
Cover the dough with a kitchen towel and allow it to rest in a warm, draft free area for at least 1 hour.
The Filling
1 medium-sized onion
1 to 2 tablespoons olive oil
1 pound fresh chorizo or your favorite fresh sausage
2 cups drained fresh or canned sauerkraut
6 ounces fresh mozzarella, sliced
1 egg yolk, beaten
Peel and slice the onion. Sauté the onion in olive oil until golden brown, place in small bowl and set aside. Brown the chorizo in the same pan, breaking it into small pieces as it browns, drain excess oil and set aside.
To Assemble and Bake
Preheat oven to 400° F.
Divide the rested dough into two parts, roll one part flat on a lightly floured surface until it is thin (as seen in the photo above, you do not want this to be a thick, heavy dough). Strudel dough is stretchy and resistant to tearing, as it is rolled out it will have a tendency to spring back, alternating rolling with stretching the dough a little with your hands helps to get the dough thin and stay in place.
Sprinkle the dough with half the chorizo, half the onions, and half the sauerkraut. Then lay half the cheese slices on and roll the dough up with the filling inside, creating several layers of dough and filling.
Repeat with the other half of the dough and the filling.
Brush the top of the roll with egg yolk, giving the dough a yellow hue and causing it shine after it is baked.
Bake in a preheated 400° F. oven for 20 minutes or until golden brown.
Sense of Home / Recipes / Pastries / Pork / Appetizers
The Filling1 medium-sized onion
1 to 2 tablespoons olive oil
1 pound fresh chorizo or your favorite fresh sausage
2 cups drained fresh or canned sauerkraut
6 ounces fresh mozzarella, sliced
1 egg yolk, beaten
Peel and slice the onion. Sauté the onion in olive oil until golden brown, place in small bowl and set aside. Brown the chorizo in the same pan, breaking it into small pieces as it browns, drain excess oil and set aside.
To Assemble and Bake
Preheat oven to 400° F.
Divide the rested dough into two parts, roll one part flat on a lightly floured surface until it is thin (as seen in the photo above, you do not want this to be a thick, heavy dough). Strudel dough is stretchy and resistant to tearing, as it is rolled out it will have a tendency to spring back, alternating rolling with stretching the dough a little with your hands helps to get the dough thin and stay in place.
Sprinkle the dough with half the chorizo, half the onions, and half the sauerkraut. Then lay half the cheese slices on and roll the dough up with the filling inside, creating several layers of dough and filling.
Repeat with the other half of the dough and the filling.
Brush the top of the roll with egg yolk, giving the dough a yellow hue and causing it shine after it is baked.
Bake in a preheated 400° F. oven for 20 minutes or until golden brown.
Sense of Home / Recipes / Pastries / Pork / Appetizers
