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Sauerkraut and sour cream cake

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Ingredients for 4 servings:

  • 4 slice(s) puff pastry, frozen, thawed
  • 300 g sauerkraut
  • 150 g sour cream or sour cream
  • 80 g cheese, grated (e.g. Gouda)
  • 50 g bacon, diced
  • 1 egg(s)
  • ½ bunch chives
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Place the puff pastry sheets on a baking sheet lined with parchment paper. Squeeze the sauerkraut dry and mix with the sour cream, Gouda cheese, bacon, and egg. Cut the chives into small rounds and stir in. Season with salt and pepper. Spread the mixture over the puff pastry and smooth it out. Bake in a preheated oven at 220°C (Gas Mark 4, fan oven 200°C, 15-20 minutes), on the second shelf from the bottom, for 20-25 minutes until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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