Sauerkraut Strudel

This recipe showcases the delightful flavors of a vegetarian strudel, a dish found in many cuisines where fillings are wrapped in layers of dough. The term “strudel” comes from the High German word meaning “whirlpool,” referring to the beautiful appearance of the wrapped dough swirling around a soft and warm filling. In this vegetarian version, phyllo pastry serves as the dough, while the filling features sautéed onions, cream cheese, Naked Kraut (or any favorite kraut), Swiss cheese, cheddar cheese, cooked rice, and aromatic spices. The strudel is baked until golden and crisp on the outside, with a satisfying texture and delightful flavors. It can be served with applesauce and pickled vegetables, such as beets, for a complete and satisfying meal.

Serves 6

INGREDIENTS:

• 1 pound frozen phyllo pastry leaves (also called filo dough)
• 1½–2 sticks butter (or 1–1¼ cups olive oil or a combination)

FILLING:

• 3 cups diced onions
• 2–3 tablespoons butter
• 2 eggs
• 8 ounces cream cheese, at room temperature
• 4 cups Naked Kraut or any other favorite kraut
• 1 cup grated Swiss cheese
• ½ cup grated cheddar cheese
• 1 cup cooked white or brown rice (great use of leftovers)
• 2 teaspoons caraway seeds
• 2 teaspoons dried dill weed
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. Preheat the oven to 350°F (175°C).
2. Follow the package directions to defrost the phyllo pastry properly.
3. Melt the butter over low heat for the pastry. Lightly brush a baking sheet with a small amount of melted butter.
4. For the filling, sauté the diced onions over low heat in 2-3 tablespoons of butter until they become translucent.
5. In a bowl, mix the eggs with the cream cheese until smooth. Add the sautéed onions, kraut, Swiss cheese, cheddar cheese, cooked rice, caraway seeds, dried dill weed, salt, and pepper to the mixture. Mix well and set aside.
6. To prevent the phyllo sheets from drying out quickly, lay them out and cover them with a slightly dampened clean tea towel or plastic wrap. Lay the first sheet of phyllo pastry on the prepared baking sheet and brush it lightly with melted butter. Add another sheet on top and continue layering until you have used 12 to 15 sheets.
7. Spread the filling lengthwise along the bottom third of the top sheet, leaving a 3-inch border along the edge of the pastry. Gently fold the long sides over the filling, and starting with the short side nearest you, carefully roll up the dough until you have formed a log. Tuck the edges under the log and place it seam side down in the middle of the baking sheet. Brush a little more melted butter over the surface.
8. Bake the strudel for approximately 50 minutes, or until it becomes golden and crisp on the outside while being set on the inside.
9. Serve the strudel with applesauce and pickled vegetables, such as beets, for a delightful combination of flavors.

By following these instructions, you’ll create a delicious and visually appealing vegetarian strudel. The crisp and golden layers of phyllo pastry encase the flavorful filling, creating a delightful whirlpool of textures and tastes. Enjoy the strudel as a satisfying main course, and complement it with applesauce and pickled vegetables for a complete and balanced meal.