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Sauerkraut Puff Pastry Roll

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Sauerkraut Puff Pastry Roll

The perfect sauerkraut puff pastry roll recipe with a picture and simple step-by-step instructions.

  • 1 pack Puff pastry roll
  • 200 g Sauerkraut
  • 0,5 Diced onion
  • 250 g Smoked Kasseler Kamm raw
  • 20 piece Seedless grapes
  • 0,5 Red peppers
  • 1 tbsp Tomato paste
  • Salt and pepper
  • 1 tsp Caraway seeds
  • 1 tbsp Apple jelly
  • Olive oil for sautéing
  1. Cut the peppers into small pieces. Heat the oil in a saucepan and sauté the onion and paprika in it. Add tomato paste and continue steaming. Then add grapes, jelly and sauerkraut. Add caraway seeds. Season and heat for about 15 minutes over low heat. Remove from heat and cool.
  2. Cut Kassler into slices approx. 1/2 cm thick.
  3. Lay out the puff pastry. Spread the sauerkraut on top. Leave about 2 cm free on 3 sides. Spread Kassler on top and roll up the whole thing. Place on baking paper. Preheat the oven to approx. 200 ° C. Brush the roll with water and bake for about 20-25 minutes.
Dinner
European
sauerkraut puff pastry roll

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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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