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Emmentalli in Sauerkraut Batter

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Emmentalli in Sauerkraut Batter

The perfect emmentalerli in sauerkraut batter recipe with a picture and simple step-by-step instructions.

  • 540 g Puff pastry – 2x 270 gr. –
  • 4 tbsp Mustard
  • 8 Pc. Emmentalli or Wienerli
  • 250 g Boiled sauerkraut
  • 2 Pc. Apples
  • 1 tsp Paprika
  • 1 pinch Salt
  • 0,25 tsp Pepper
  • 1 Pc. Egg yolk
  1. Preheat the oven to 220 degrees.
  2. Drain the sauerkraut. Roughly grate the apples and mix with the sauerkraut. Season to taste with salt, pepper and paprika.
  3. Roll out the puff pastry, quarter it and brush with mustard. Spread the sauerkraut mixture on top, place the Emmentalli on top.
  4. Roll up the emmental and brush the dough with egg yolk.
  5. Bake for 5 minutes.
Dinner
European
emmentalerli in sauerkraut batter

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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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