Puff pastry strudel with sauerkraut and smoked bacon

Tip: tap a step to mark it as done.

1. Preheat the oven to 180 °C (350 °F).
2. Dice the bacon and cook it in a large pot.
3. Once the bacon has rendered its fat and is almost crisp, add the finely chopped onions and sauté until translucent.
4. Add the diced red pointed pepper and cook for 1 minute.
5. Finally, add the drained sauerkraut and about 50 ml water. Cover and simmer for 5–7 minutes.
6. Unroll the prepared sheet of puff pastry on a work surface. Once the sauerkraut mixture is cool enough to handle, spread it evenly over the pastry and sprinkle with a little marjoram.
7. Roll up the pastry starting from a long side, then transfer it to a baking sheet lined with parchment paper. Alternatively, use the paper that came with the pastry.
8. Brush the strudel with beaten egg, sprinkle with caraway seeds, and bake for approximately 20 minutes, until golden brown.

Tip: Before cooking, chop the sauerkraut into shorter pieces so the long strands do not pull out the filling when you slice the strudel. Use a serrated knife to keep the pastry from crumbling.

This recipe was translated from the Slovak original: Vidiecky závin s kyslou kapustou a údenou slaninou