Oktoberfest Strudels

• 1 tablespoon butter
• 5 fully cooked bratwurst links (about 1-1/4 pounds), chopped
• 1 medium onion, chopped
• 1 can (14 ounces) sauerkraut, rinsed and well-drained
• 1/2 cup sour cream
• 3 tablespoons Dijon mustard
• 2-1/2 teaspoons caraway seeds, divided
• 1 package (17.3 ounces) frozen puff pastry, thawed
• 1 cup shredded Muenster cheese
• 1 cup shredded sharp cheddar cheese

1. Preheat oven to 400u0b0. In a large skillet, heat butter over medium heat. Add bratwurst and onion; cook and stir until onion is tender, 8-10 minutes. Stir in sauerkraut; cool slightly.
2. In a small bowl, mix sour cream, mustard and 1/2 teaspoon caraway seeds. Unfold one sheet of puff pastry. Spread with 1/3 cup sour cream mixture to within 1/2 in. of edges. Spoon 2-1/2 cups sausage mixture down center of pastry; sprinkle with 1/2 cup each Muenster and cheddar cheeses.
3. Lightly brush edges of pastry with water; bring edges together, pinching to seal. Transfer to an ungreased
4. , seam side down; pinch ends and fold under. Repeat with remaining ingredients.
5. Brush tops with water; sprinkle with remaining caraway seeds. Cut slits in pastry. Bake until golden brown, 25-30 minutes. Let stand 10 minutes before slicing.

butter, onion, sauerkraut, sour cream, mustard, caraway seeds, pastry, muenster cheese, cheddar cheese

Taken from www.tasteofhome.com/recipes/oktoberfest-strudels/ (may not work)