Best 7 Oktoberfest Spinach Strudel Recipes

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**Indulge in the Bavarian Delicacy: Oktoberfest Spinach Strudel and Its Accompanying Recipes**

As the festive spirit of Oktoberfest fills the air, embark on a culinary journey to Bavaria with our delectable Oktoberfest Spinach Strudel. This savory pastry, a symbol of German tradition, is crafted with layers of flaky phyllo dough encasing a vibrant filling of fresh spinach, aromatic herbs, and creamy cheese. Perfectly balanced with a hint of nutmeg and a touch of lemon zest, this strudel promises a burst of flavors that will tantalize your taste buds. Accompanying this star of the show are a selection of complementary recipes that elevate the Oktoberfest experience. From the classic German Potato Salad, a harmonious blend of tangy vinegar, sweet mustard, and tender potatoes, to the refreshing Cucumber Salad with Dill, a symphony of crisp cucumbers, creamy yogurt, and zesty dill, these recipes capture the essence of Bavarian culinary heritage. And for a sweet conclusion, the Apple Strudel with Vanilla Sauce offers a delightful symphony of crisp apples, warm spices, and creamy vanilla sauce, leaving a lingering taste of pure indulgence. Prepare to be captivated by the flavors of Oktoberfest as you delve into these culinary masterpieces.

Check out the recipes below so you can choose the best recipe for yourself!

OKTOBERFEST STRUDELS



Oktoberfest Strudels image

My husband, being born and raised in Wisconsin, loves bratwurst sausages. So I tweaked this strudel recipe to include some of his favorite filling ingredients and it was an instant hit. Serve with extra mustard for dipping. -Cleo Gonske, Redding, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 strudels (3 servings each).

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 400°. 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., 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., Lightly brush edges of pastry with water; bring edges together, pinching to seal. Transfer to an ungreased baking sheet, seam side down; pinch ends and fold under. Repeat with remaining ingredients., 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.

Nutrition Facts :

OKTOBERFEST SPINACH STRUDEL



Oktoberfest Spinach Strudel image

Make and share this Oktoberfest Spinach Strudel recipe from Food.com.

Provided by Julesong

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 medium onion, chopped
2 tablespoons parsley, minced
1 cup chicken stock, defatted
1 (10 ounce) package frozen spinach, chopped
1 cup plain breadcrumbs
1 egg white, beaten
1 tablespoon fat free parmesan, grated
1 teaspoon nutmeg, grated
1 teaspoon black pepper
4 sheets phyllo dough
2 tablespoons skim milk

Steps:

  • Simmer onion and parsley in stock until tender; set aside.
  • Cook spinach according to package directions. Drain, squeezing out excess liquid.
  • Add onion mixture, bread crumbs, egg white, Parmesan, nutmeg and pepper; mix well.
  • Place two phyllo sheets on a damp towel on work surface.
  • Work quickly so that phyllo does not dry out.
  • Spread half of spinach mixture along (about 1-inch inside) narrow edge of phyllo and roll up jelly-roll-style.
  • Brush top and sides with skim milk.
  • With sharp knife, cut several slits on top to vent steam.
  • Place on baking sheet prepared with nonstick spray.
  • Cover with another damp towel while repeating process with last two phyllo sheets and remaining spinach mixture.
  • Bake at 400 degrees Fahrenheit for 25 to 30 minutes until golden brown.
  • Cut each roll into six pieces.

SPINATSTRUDEL (SPINACH STRUDEL)



Spinatstrudel (Spinach Strudel) image

This tasty strudel is a quick and easy way to trick your kids into eating spinach. Serve with a simple yogurt and fresh herb sauce and a big, colorful salad for a fabulous vegetarian meal.

Provided by Hanni

Categories     Bread     Yeast Bread Recipes

Time 50m

Yield 6

Number Of Ingredients 12

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
½ cup cottage cheese
½ cup sour cream
2 shallots, minced
1 egg
2 cloves garlic, minced
1 teaspoon salt
ground black pepper to taste
1 pinch ground nutmeg, or to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Mix spinach, Parmesan cheese, cottage cheese, sour cream, shallots, 1 egg, garlic, salt, black pepper, and nutmeg together in a bowl until filling is well-mixed.
  • Roll puff pastry onto a clean work surface, a little thinner at the edges. Transfer to the prepared baking sheet.
  • Spoon the filling down the middle length of the pastry sheet. Crack 1 egg into a cup but do not beat it. Brush the edges of the puff pastry with egg white and close the pastry around the filling. Close the ends of the roll and carefully turn it over so the seam is on the bottom.
  • Beat what remains of the egg; brush over the top of puff pastry and cut a few slits in the pastry.
  • Bake in the preheated oven until the strudel is golden brown, about 30 minutes.

Nutrition Facts : Calories 620.1 calories, Carbohydrate 44.1 g, Cholesterol 85 mg, Fat 41.8 g, Fiber 2.8 g, Protein 18.4 g, SaturatedFat 13.8 g, Sodium 941.5 mg, Sugar 1.8 g

RICOTTA, 3 MUSHROOM & SPINACH STRUDEL



Ricotta, 3 Mushroom & Spinach Strudel image

I made this as one course of my Christmas Eve smorgaasbord. It looks beautiful but is a bit bland for my taste - Next time I make them I will add 1 tsp chili flakes. Perfect for a buffet. If serving this as a side dish !/2 roll per person is generous Each roll may also be cut into 8 pieces to serve as appetizers. The recipe is from a Safeway pamphlet.

Provided by Bergy

Categories     Vegetable

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 14

1 1/2 tablespoons butter
2 shallots, peeled and thinly sliced
1 1/2 cups cremini mushrooms, thinly sliced (small brown ones)
1 1/2 cups portabella mushrooms, gills removed,thinly sliced
1 cup shiitake mushroom, thinly sliced
1 cup washed torn spinach
2 tablespoons cognac or 2 tablespoons white wine
2/3 cup ricotta cheese (recipe recommends Tre Stella Ricotta)
4 tablespoons breadcrumbs
5 sage leaves, thinly sliced
salt
pepper
4 sheets phyllo dough
1/4 cup butter, melted

Steps:

  • Pre heat oven to 400F.
  • Melt 1 1/2 tbsp butter in a fry pan saute the shallots for 3 minutes, add all the mushrooms and cook until browned.
  • Add spinach cook 1 minute.
  • Remove mushroom mixture from the pan.
  • Deglaze the pan with the cognac- 1 minute then add the Ricotta, breadcrumbs& sage Season to taste- mix well.
  • Combine with the mushroom mixture.
  • Lay out 1 sheet of Phyllo dough, paint well with the butter.
  • Place 1/4 of the mushroom mixture on the buttered sheet, spread evenly over the surface, leave the edges free.
  • Roll once, fold in ends toward the center and continue rolling to make a cylinder.
  • Repeat for the 3 remaining sheets.
  • Place the strudels on a non stick baking sheet and bake for 12-15 minutes-let stand for a few minutes before serving.

Nutrition Facts : Calories 361.7, Fat 23.2, SaturatedFat 13.9, Cholesterol 62.9, Sodium 352.9, Carbohydrate 30.3, Fiber 2.4, Sugar 3.1, Protein 9.9

OKTOBERFEST APPLE STRUDEL



Oktoberfest Apple Strudel image

Here is a version of Baking Illustrated's Quick Apple Strudel recipe which I used for a friend's annual Fall party. You can add nuts if you would like.

Provided by Mama Cee Jay

Categories     Breakfast

Time 40m

Yield 6-8 slices, 6-8 serving(s)

Number Of Ingredients 12

1/2 cup golden raisin
2 tablespoons apple cider
6 tablespoons butter
1/4 cup fresh white breadcrumbs
2 small golden delicious apples
2 medium mcintosh apples
1/4 cup sugar
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1 teaspoon lemon juice
5 sheets phyllo dough, defrosted (Athens brand)
1 1/2 teaspoons confectioners' sugar

Steps:

  • Preheat oven to 475 degrees Fahrenheit with rack on the lower to mid level position. Heat raisins and cider in small saucepan over medium heat until simmering. Then remove pan from heat and let stand.
  • Melt butter in small pan over medium heat until it foams. Then stir in bread crumbs and brown for about 2 minutes. Remove from heat and cool.
  • Peel, quarter and core apples; cut into 1/8" slices. Drain raisins. Combine apples, raisins, bread crumbs, 1/4 cup sugar, cinnamon and lemon juice in large bowl and mix.
  • Melt 5 Tbl butter. Line baking pan with parchment paper. Place one phyllo sheet on pan and brush with one Tbl butter and sprinkle with 1 tsp sugar. Repeat with remaining four phyllo sheets. Spoon filling onto middle of phyllo in a long strip. Fold short ends over filling and roll closest end, but not too tightly. Brush top with butter and sprinkle with sugar. Cut four 1" slits on top.
  • Bake for 15 minutes or until golden brown. Cool for 40 minutes. Sprinkle with confectioner's sugar, slice and serve.

Nutrition Facts : Calories 299.4, Fat 12.8, SaturatedFat 7.6, Cholesterol 30.5, Sodium 190.8, Carbohydrate 47.5, Fiber 3.5, Sugar 31.9, Protein 2.1

OKTOBERFEST STRUDEL WITH MUSTARD SAUCE



Oktoberfest Strudel With Mustard Sauce image

This is a great dish with apples, sauerkraut and bratwurst. Depending on how you serve it, it makes a great appetizer as well as an entree. Zaar World Tour 05

Provided by Amis227

Categories     Fruit

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 13

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
1 tablespoon german butter
1 tablespoon flour
1 cup light cream
3 tablespoons german sweet mustard
1 teaspoon paprika or 1 teaspoon curry

Steps:

  • Preheat oven to 375 degrees.
  • In a large skillet, over medium heat, warm 2 tablespoons butter, and saute onion for 3 minutes or until clear.
  • Add diced apple and sauté 3 more minutes.
  • Remove from heat, stir in sauerkraut and caraway, mixing well.
  • On a large baking sheet, lay out one sheet of phyllo and fold in half lengthways and brush with about 1 tablespoon butter.
  • Repeat layering.
  • Spread mustard over last layer of phyllo.
  • 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.
  • Top sauerkraut with bratwurst slices; roll jellyroll-style folding in the short edges.
  • Place seam-side down on pan; brush top with butter.
  • Bake 25-30 minutes or until golden brown.
  • MEANWHILE PREPARE MUSTARD SAUCE:.
  • In a large skillet, melt butter over medium-low heat, stir in flour to form a smooth past.
  • Slowly stir in cream and continue stirring to keep lumps from forming.
  • Whisk in mustard and heat through.
  • TO SERVE:.
  • 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.

Nutrition Facts : Calories 1749.9, Fat 150.8, SaturatedFat 65.9, Cholesterol 390.3, Sodium 3351.7, Carbohydrate 45.6, Fiber 3.2, Sugar 7.5, Protein 52.4

OKTOBERFEST STRUDEL WITH MUSTARD SAUCE



Oktoberfest Strudel with Mustard Sauce image

I just love German Food! I also LOVE OKTOBERFEST!!!!

Provided by Brandy Bender

Categories     Other Main Dishes

Time 40m

Number Of Ingredients 15

3/4 c butter, melted
1 c onion, minced (optional)
1 large granny smith apple, peeled, cored and diced
1 1/2 c sauerkraut, drained
2 tsp caraway seeds
8 phyllo sheets
1/4 c german sweet mustard
1 lb bratwurst, thinly sliced
-------------------------------------------------
mustard sauce
1 Tbsp butter
1 Tbsp flour
1 c light cream
3 Tbsp sweet mustard
1 tsp paprika

Steps:

  • 1. Preheat oven to 375 degrees F
  • 2. In a large skillet, over medium heat, warm 2 tablespoons butter, sauté onion for 3 minutes. Add diced apple and sauté 3 more minutes. Remove from heat, stir in sauerkraut and caraway, and mix well.
  • 3. On a large baking sheet, lay out one sheet of phyllo and fold in half lengthwise and brush with about 1 tablespoon butter. Repeat layering. Spread mustard over last layer of phyllo. 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. Top sauerkraut with bratwurst slices; roll jellyroll-style folding in the short edges. Place seam-side down on pan; brush top with butter and bake 25 to 30 minutes or until golden brown.
  • 4. Meanwhile prepare mustard sauce. In a large skillet, melt butter over medium-low heat, stir in flour to form a smooth past. Slowly stir in cream and continue stirring to keep lumps from forming. Whisk in mustard and heat through. Slice warm strudel and serve in a pool of mustard sauce. Sprinkle mustard sauce with paprika.

Tips:

  • Use fresh spinach for the best flavor and texture.
  • Squeeze the spinach well to remove as much excess moisture as possible before adding it to the filling.
  • If you don't have any caraway seeds, you can substitute cumin seeds or fennel seeds.
  • Be careful not to overcook the strudel, as the pastry will become dry and tough.
  • Serve the strudel warm with your favorite dipping sauce, such as sour cream or applesauce.

Conclusion:

Oktoberfest Spinach Strudel is a delicious and festive dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its flaky pastry, creamy spinach filling, and flavorful spices, this strudel is sure to be a hit with your family and friends.

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