Krautkrapfen Bavarian Kraut Crullers Recipe
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"Krautkrapfen is a recipe from Bavaria/Germany: crullers from noodle dough filled with sauerkraut and bacon."
Original recipe yield: 4 servings.
- Prep Time:
- 1 Hour
- Cook Time:
- 45 Minutes
- Ready In:
- 1 Hour 45 Minutes
- Servings:
- 4
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Krautkrapfen Bavarian Kraut Crullers INGREDIENTS:
- 4 cups all-purpose flour
- 2 teaspoons salt
- 2 eggs
- 1/2 cup water
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- 1 pound bacon, cut into small pieces
- 1 onion, chopped
- 1 (32 ounce) jar sauerkraut
- 1 apple - peeled, cored and chopped
- 1 cup water
- 1 cube beef bouillon
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons butter, cut into small pieces
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Krautkrapfen Bavarian Kraut Crullers DIRECTIONS:
- In a large bowl, combine flour, salt, eggs and water. Stir until dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and elastic. If it sticks, add a little oil to your hands. Cover with plastic wrap, and set aside in refrigerator for about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a skillet over medium heat. Cook until bacon starts to brown. Stir in chopped onion, and cook for about 5 minutes. Stir in sauerkraut, chopped apple, water, bouillon cube, salt and pepper. Reduce heat, cover, and simmer for 15 to 20 minutes. Remove from heat, and let cool.
- Divide the dough into 2 portions. Lightly oil your work surface, and roll out the dough into thin sheets about 8 by 16 inches. Pour liquid from sauerkraut into a 9x13 inch baking dish, and spread bits of butter into it. Spread kraut mixture evenly over the sheets of dough. Roll sheets up widthwise. Cut slices about 2 inches wide, and place them flat and close together in the baking dish.
- Bake in preheated oven for 45 minutes, or until dough is lightly browned, and liquid has evaporated.
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