This strudel has a delicious filling that’s rolled inside sheets of filo pastry and baked until golden and crispy. You can serve it as a main or an appetiser. There’s a lot to like about this recipe. For a start, it’s simple to make but you can also prepare it in advance and heat it up just before serving.
- 14 sheets filo pastry
- 1 onion, diced
- 1 capsicum, diced
- 4-5 slices bacon, diced
- 2 tbsp extra virgin olive oil
- 300g pre-cooked sauerkraut
- 1/4 cup butter, melted
- Fennel seeds
- Open roll of filo pastry.
- Place onion, capsicum and bacon in a pan. Fry lightly with oil.
- Add sauerkraut to pan. Simmer everything with an inch of water, then season with salt and pepper. Cook for 5-6 minutes. Turn off heat and allow mixture to cool slightly.
- Meanwhile, divide filo into two piles (7 sheets each). Keep them covered with plastic wrap or a clean towel at all times.
- Heat oven to 180C. Line a large baking tray with baking paper. Place another piece of baking paper on a work surface and lay down 1 sheet of filo pastry; brush lightly with melted butter. Top with another sheet of filo and brush. Continue in this manner until all 7 sheets are used.
- Place half the cabbage mixture in a 3-inch-wide strip on the bottom third of the filo. Fold in the left and right sides and brush with butter. Roll filo away from you, using the baking paper to assist. Place log seam-side down on the prepared baking sheet and brush outside with butter. Repeat with remaining filo and filling, making a second log. Garnish strudel with fennel seeds.
- Bake for 20-30 minutes or until pastry turns golden brown. Let stand for 15 minutes, then serve with plain yoghurt or sour cream.