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My review
Krautkrapfen (Bavarian Kraut Crullers)
Schokolinda
"Krautkrapfen is a recipe from Bavaria/Germany: crullers from noodle dough filled with sauerkraut and bacon."
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Ingredients
1 h 45 m servings 1102 calsOriginal recipe yields 4 servings
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Directions
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Prep
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- 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.
Nutrition Facts
Per Serving: 1102 calories; 57.3 g fat; 113.6 g carbohydrates; 31.9 g protein; 176 mg cholesterol; 5021 mg sodium. Full nutrition
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Reviews
Read all reviews 7Most helpful
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Newest
9/16/2006
I loved the taste of these, but the dough was a little tricky. Maybe I didn't make it correctly. It was a little hard on the outside of the roll-ups. I wonder what could make is softer? Basting ...
7/11/2010
These were delicious! I made them for a World Cup party where everyone had a different Country. I did modify them a bit based on other suggestions. First, the dough was really dry with the am...
10/1/2009
The filling was absolutely delicious, but the dough was very hard. I tried putting a foil sheet over them during baking to make them softer, but to no luck. However, the leftover dough fried u...
8/9/2015
This is based on the changes I made, so take it with a grain of salt. Based on the reviewers comments, I halved the filling, but only reduced dough by 1/3 (so 3 C flour, 1.5 tsp salt, 2 eggs). I...
1/2/2013
Made this for our New Year pork and kraut dinner. Everyone liked it and want to have it again. Like many others stated the dough was hard. I had a very hard time rolling the dough out thin eno...
11/4/2012
This recipe came out pretty good, dough and all. But there are some issues I had with the recipe. First, 1/2 cup of water and 2 eggs is nowhere near enough to bring the dough together. You'll...