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Recipes from Bubbie's Kitchen

Sauer Apple Strudel

| | | Print

Total time: 75 mins | Serves: 6-8 |


  • 4 large apples (Granny Smith or other tart apple), peeled and sliced into 1/4” wedges
  • 1 tablespoon fresh lemon juice
  • 4 tablespoons (½ stick) unsalted butter
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/2 cup maple syrup or sugar
  • 1/2 cup golden raisins
  • 1/2 cup raisins (or substitute dried cranberries or cherries)
  • 1 cup Bubbies Naturally Fermented Sauerkraut
  • ½ cup walnuts, toasted and chopped
  • 1 package phyllo dough, thawed according to directions on box
  • ½ cup (1 stick) unsalted butter, melted
  • 1/2 cup toasted walnuts, finely chopped
  • 1 tablespoon turbinado sugar


    1. Preheat oven to 400 degrees.
    2. Prepare apples and toss in a bowl with fresh lemon juice., In a large skillet melt 4 tablespoons butter over medium heat. Add apples and cook for 5 minutes. Add cinnamon, vanilla, and maple syrup; cook 2 more minutes. Turn off heat and gently toss in raisins, sauerkraut and 1/2 cup chopped nuts., Pour mixture onto a baking sheet and spread out to cool while preparing dough.
    3. Melt ½ cup butter and pour into a shallow dish. Line a baking sheet with parchment. Open phyllo dough and gently unroll. Count out 8 sheets. (Roll the remaining sheets, wrap tightly with plastic wrap, and place in refrigerator for another use.)
    4. Place one phyllo sheet on parchment paper, and use pastry brush to brush with butter. Place another sheet on top of buttered one, and continue process 6 more times until all 8 sheets are buttered and layered., Sprinkle 1/2 cup finely chopped walnuts along long side of dough closest to you, only about 4 inches wide and leaving the ends. Next, take cooled apple mixture and spread over walnuts, again leaving the ends.