Rustic Strudel with Sauerkraut and Bacon

Ingredients

Ingredients

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

Procedure

Preheat oven to 180 °C. In a large pot, fry chopped bacon until it releases fat and becomes almost crispy. Add finely chopped onion and sauté until translucent.

Add chopped kápia pepper and fry briefly. Finally, add drained sauerkraut, about half a deciliter of water, cover, and stew for 5 - 7 minutes.

Unroll the puff pastry on a work surface. 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 roll and place on a baking sheet lined with baking paper (or use the paper from the pastry package).

Brush the strudel with sour cream mixed with salt, marjoram, and vegeta seasoning, and bake until golden brown - about 20 minutes.

Enjoy your meal!