Rustic Strudel with Sauerkraut

Ingredients

1 pack chilled puff pastry (275 g)
300 g HORTI sauerkraut
200 g bacon
2 medium onions
1 kápia pepper
salt, ground black pepper, marjoram, whole caraway seeds

Instructions

Preheat oven to 180°C. In a large pot, fry diced bacon until it releases fat and becomes almost crispy. Add finely chopped onion and sauté until translucent. Add diced kápia pepper and fry briefly. Finally, add drained sauerkraut, about half a deciliter of water, cover, and stew for 5 - 7 minutes.

On a work surface, unfold the rolled puff pastry sheet. When the sauerkraut cools enough not to burn, spread it evenly on the dough and sprinkle with fragrant marjoram. Roll the dough lengthwise into a log and place on a baking sheet lined with parchment paper (or use the paper included in the pastry package). Brush the strudel with sour cream mixed with salt, marjoram, and vegeta seasoning, and bake until golden brown - about 20 minutes.