Krautkrapfen (Bavarian sauerkraut and bacon rolls)

    1 hour 45 min

    Krautkrapfen is a recipe from Bavaria/Germany, a pasta dough filled with bacon and sauerkraut.

    8 people made this

    Serves: 4 

    • 500g plain flour
    • 2 teaspoons salt
    • 2 eggs
    • 125ml water
    • 450g bacon, cut into small pieces
    • 1 onion, chopped
    • 1 (900g) jar sauerkraut
    • 1 apple - peeled, cored and chopped
    • 250ml water
    • 1 beef stock cube
    • 2 teaspoons salt
    • 1/2 teaspoon ground black pepper
    • 2 teaspoons butter, cut into small pieces

    Prep:1hr  ›  Cook:45min  ›  Ready in:1hr45min 

    1. 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 cling film, and set aside in refrigerator for about 30 minutes.
    2. Preheat oven to 180 C / Gas 4.
    3. Place bacon in a frying pan 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, stock cube, salt and pepper. Reduce heat, cover, and simmer for 15 to 20 minutes. Remove from heat, and let cool.
    4. Divide the dough into 2 portions. Lightly oil your work surface, and roll out the dough into thin sheets about 20x40cm. Pour liquid from sauerkraut into a 22x33cm / 9x13 in baking dish, and spread bits of butter into it. Spread kraut mixture evenly over the sheets of dough. Roll sheets up widthways. Cut slices about 5cm wide, and place them flat and close together in the baking dish.
    5. Bake in preheated oven for 45 minutes, or until dough is lightly browned, and liquid has evaporated.

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    Reviews in English (7)


    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 during cooking? The insides and bottom were delicious and soft like a dumpling. I thought the apple would make it too sweet, but not at all. I used a tarter apple. Also, being a vegetarian, I left out the bacon and bouillon, and I think the recipe was perfect without it. But, for those who eat meat, this would also be good with tiny bits of sausage inside. Maybe some leftover brats would work good. My family was mystified by them, but I'll think I'll make them again. I need to work on the rolling up proceedure to get it a little tighter. I did use less sauerkraut and more apple. I cut the recipe in half and only used 8 oz. kraut. Good stuff and a nice change.  -  16 Sep 2006  (Review from Allrecipes US | Canada)


    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 amount of water suggested so I had to add a little more. About 3/4-1 cup of water. Then, I flipped them halfway through so both sides of the dough could bake in the juice. This one second place out of 25 dishes!  -  11 Jul 2010  (Review from Allrecipes US | Canada)


    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 up was delicious.  -  01 Oct 2009  (Review from Allrecipes US | Canada)