The German Krautkrapfen are a local specialty from the South of Germany, the Allgaeu, a Southern region with beautiful hills and meadows. Famous for hiking, skiing and good food.
They produce a lot milk products like cheese, yogurt and quark. Krautkrapfen are filled with Sauerkraut, Speck and will be baked in the oven. They taste good warm or cold and the best with a glass of German beer. Find the German Sauerkraut online or at Big Lots or Aldi and German specialty stores. Happy Cooking!
Ingredients German Krautkrapfen
For the Dough
300 g flour
1 dash salt
4-6 tbsp water
flour to roll the dough
For the Filling
750 German Sauerkraut (1 jar/can)
2 tbsp oil
1 small onion
100g German bacon or Speck
4 juniper berries
250 beer, light
pepper, salt, caraway seeds to taste
Cooking Instructions German Krautkrapfen
– Mix all ingredients for the dough and with the hands (have them dusted with flour) knead until you get a ball.
– Cut the ball in half and roll each part so you get 2 thin rectangles.
– Drain Sauerkraut and with a fork loosen it up.
– Chop onion, bacon into small cubes.
– Heat oil, saute onions for 1 min, add bacon, saute until bacon is somewhat crunchy.
– Add spices and the beer.
– Let simmer for 20 minutes on low heat (covered).
– Place Sauerkraut on the rectangles and roll them from the longer side; squeeze ends together.
– Cut the rolls in 4 cm wide pieces (2 inches).
– Fry them in some hot oil then place them into a flat fire proof form (brush some oil on the bottom of the form).
– Bake for 30 minutes in pre-heated oven on 180 C or 350 F.
Sprinkle chopped chives on top before serving.