About this recipe:Krautkrapfen is a recipe from Bavaria/Germany, a pasta dough filled with bacon and sauerkraut.
500g plain flour
2 teaspoons salt
450g bacon, cut into small pieces
1 onion, chopped
1 (900g) jar sauerkraut
1 apple - peeled, cored and chopped
1 beef stock cube
2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons butter, cut into small pieces
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Method Prep:1hr › Cook:45min › Ready in:1hr45min
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.
Preheat oven to 180 C / Gas 4.
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.
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.
Bake in preheated oven for 45 minutes, or until dough is lightly browned, and liquid has evaporated.