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Krautkrapfen (Bavarian Kraut Crullers)

Krautkrapfen (Bavarian Kraut Crullers)

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Schokolinda

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 1102 kcal
  • 55%
  • Fat:
  • 57.3 g
  • 88%
  • Carbs:
  • 113.6g
  • 37%
  • Protein:
  • 31.9 g
  • 64%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 5021 mg
  • 201%

Based on a 2,000 calorie diet

Directions

  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 plastic wrap, and set aside in refrigerator for about 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  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.
  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.
  5. Bake in preheated oven for 45 minutes, or until dough is lightly browned, and liquid has evaporated.
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Reviews

mzurovsk
18
9/16/2006

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.

Karyn923
12
7/12/2010

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!

Anne
5
10/1/2009

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.