Krautkrapfen (Bavarian Kraut Crullers)

Krautkrapfen is a recipe from Bavaria/Germany: crullers from noodle dough filled with sauerkraut and bacon.

• Preparation Time: 60 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 45 mins
• Calories: 1102 Calories

Ingredients

• 2 eggs
• 4 cups all-purpose flour
• 2 teaspoons salt
• ½ cup water
• 1 cup water
• ½ teaspoon ground black pepper
• 1 onion, chopped
• 1 cube beef bouillon
• 1 pound bacon, cut into small pieces
• 1 apple - peeled, cored, and chopped
• 1 (32 ounce) jar sauerkraut
• 2 teaspoons butter, cut into small pieces

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake in preheated oven for 45 minutes, or until dough is lightly browned, and liquid has evaporated.