Recipe for savory pork and sauerkraut strudel

Karoline Boehm Goodnick for The Boston Globe

Serves 6

¼ cup (½ stick) butter, melted
6 sheets phyllo dough
2 cups cooked sauerkraut
3 cups cooked pork and sausage, cut into ½-inch pieces
4 ounces havarti cheese, thinly sliced
Salt and pepper, to taste
1 teaspoon poppy seeds

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1. Set the oven at 375 degrees. Brush a rimmed baking sheet lightly with some of the butter.

2. On the counter, lay out 2 sheets of phyllo dough side-by-side but not touching, long sides closest to you. Brush each sheet with butter. Place another sheet on top of each buttered sheet and butter again. Repeat with last 2 sheets.

3. Spread half the sauerkraut in the center of one stack of phyllo, leaving space all around. Top with half the pork and sausage, half the havarti, salt, and pepper. Wrap the short ends of the phyllo up over the filling. Fold the top over the filling. Roll the whole strudel one time toward you so that the seal is on the bottom. Carefully transfer the log to the baking sheet.

4. Repeat with the other stack of phyllo and filling.

5. Sprinkle the tops of the logs with poppy seeds. Bake for 40 minutes or until golden brown. Let the strudel rest for 5 minutes. Cut each strudel into 6 pieces. Serve with a light salad. Karoline Boehm Goodnick