Pickled Cabbage Pinwheels

    1 hour 45 minutes

    Krautkrapfen (Bavarian Kraut Crullers) are pickled cabbage pinwheels in a homemade dough with freshly cooked bacon and sliced apple.

    7 people made this

    Serves: 4 

    • Dough
    • 4 cups plain flour
    • 2 teaspoons salt
    • 2 eggs
    • 1/2 cup water
    • Filling
    • 500g bacon, cut into small pieces
    • 1 onion, diced
    • 1 (800g) jar sauerkraut
    • 1 apple, peeled, cored and diced
    • 1 cup water
    • 1 beef stock cube
    • 2 teaspoons salt
    • 1/2 teaspoon ground black pepper
    • 2 teaspoons butter, cut into small pieces

    Preparation:1hour  ›  Cook:45min  ›  Ready in:1hour45min 

    1. In a large bowl, combine flour, salt, eggs and water. Stir until dough has pulled together, turn it out onto a lightly floured surface then knead until smooth and elastic. If it sticks, add a little oil to your hands. Cover with cling wrap then set aside in refrigerator for about 30 minutes.
    2. Preheat oven to 180 degrees C.
    3. Place bacon in a frying pan over medium heat. Cook until bacon starts to brown. Stir in onion then cook for about 5 minutes. Stir in sauerkraut, apple, water, stock cube, salt and pepper. Reduce heat, cover then 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 20x40cm. Pour liquid from sauerkraut into a oblong baking dish then spread bits of butter into it. Spread sauerkraut mixture evenly over the sheets of dough. Roll sheets up widthwise. Cut slices about 5cm wide then place them flat and close together in the baking dish.
    5. Bake in preheated oven for 45 minutes, until dough is lightly browned and liquid has evaporated.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (7)


    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.  -  16 Sep 2006  (Review from Allrecipes USA and Canada)


    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!  -  11 Jul 2010  (Review from Allrecipes USA and Canada)


    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.  -  01 Oct 2009  (Review from Allrecipes USA and Canada)