Summary

Ingredients

For the filling:

• 1 kg sauerkraut
• 1 pepper (s), orange
• 1 onion (s)
• 1 tablespoon oil
• 1 can pineapple, cut into pieces without sugar
• chilli flakes
• 1 tablespoon vegetable stock, granulated without flavor enhancers
• 1 tablespoon curry
• Pepper, freshly ground

For the dough:

• 400 g douh - plates (Yufka, rectanular shape)

For painting: the inside

• 100 g yourt 1.5%
• 1 tablespoon Worcestershire sauce
• 1 tablespoon paprika powder, noble sweet
• salt
• Pepper, freshly ground

For covering:

• 200 g ham (ham), thinly sliced

For painting: the outside

• 1 piece (s) egg yolk
• some water

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Instructions

1. Drain the sauerkraut a little.
2. Peel the onion and cut into half rings. Clean and wash the peppers and cut into fine strips.
3. Drain the pineapple while collecting the juice.
4. Heat the oil in a large saucepan and sauté the onion rings until translucent. Add the paprika strips and sauerkraut along with the pineapple juice. Put the lid on and simmer for about 12 minutes over medium heat.
5. Season with chilli flakes, vegetable stock, curry and freshly ground pepper. Then pour into a fine sieve, drain well and let cool down a little.
6. Open the package of the Yufka pastry sheets and let the dough rest for approx. 5 minutes.
7. Then carefully unfold the dough sheets on a spread out, clean kitchen towel and brush thinly with a little water layer by layer (avoid the top layer!). This will make the dough smooth and not dry later.
8. To coat the top layer of yoghurt, mix together Worcestershire sauce, paprika, salt and pepper and thinly spread the yoghurt mixture on the dough sheet.
9. Spread the ham slices evenly on the dough starting from the center and also distribute the sauerkraut filling in the middle. Then first fold the two broad sides of the dough sheets inwards by approx. 5 centimeters with the help of the kitchen towel. Then fold the two long sides inwards so that a kind of parcel is created.
10. Whisk the egg yolks with a little water. Use egg white elsewhere.
11. Carefully turn out sauerkraut strudel with the kitchen towel onto a baking sheet lined with baking paper, brush all over with the egg yolk and water mixture and bake golden yellow at 175 ° C top and bottom heat for approx. 35 minutes.
12. Total 26 p. / With 6 servings 4.5 p. Per serving / with 4 giant servings 6.5 p. Per serving