Oktoberfest Strudel With Mustard Sauce

• 3/4 cup melted german butter
• 1 cup minced onion
• 1 large granny smith apple, peeled, cored and diced
• 1 1/2 cups drained german wine-cured sauerkraut
• 2 teaspoons caraway seeds
• 8 phyllo pastry sheets
• 1/4 cup german sweet mustard
• 1 lb bratwurst, thinly sliced
• FOR THE MUSTARD SAUCE
• 1 tablespoon german butter
• 1 tablespoon flour
• 1 cup light cream
• 3 tablespoons german sweet mustard
• 1 teaspoon paprika or 1 teaspoon curry

1. Preheat oven to 375 degrees.
2. In a large skillet, over medium heat, warm 2 tablespoons butter, and saute onion for 3 minutes or until clear.
3. Add diced apple and saute 3 more minutes.
4. Remove from heat, stir in sauerkraut and caraway, mixing well.
5. On a large baking sheet, lay out one sheet of phyllo and fold in half lengthways and brush with about 1 tablespoon butter.
6. Repeat layering.
7. Spread mustard over last layer of phyllo.
8. Then spread sauerkraut filling along the long lengthwise side to the center of the dough leaving a 1-1/2 inch border around the edges.
9. Top sauerkraut with bratwurst slices; roll jellyroll-style folding in the short edges.
10. Place seam-side down on pan; brush top with butter.
11. Bake 25-30 minutes or until golden brown.
12. MEANWHILE PREPARE MUSTARD SAUCE:.
13. In a large skillet, melt butter over medium-low heat, stir in flour to form a smooth past.
14. Slowly stir in cream and continue stirring to keep lumps from forming.
15. Whisk in mustard and heat through.
16. TO SERVE:.
17. For an appetizer, slice into 8 portions, as an entree, 4. Slice warm strudel and serve in a pool of mustard sauce. Sprinkle mustard sauce with the paprika.

butter, onion, granny smith apple, caraway seeds, pastry, sweet mustard, butter, flour, light cream, sweet mustard, paprika

Taken from www.food.com/recipe/oktoberfest-strudel-with-mustard-sauce-141060 (may not work)