Sausage and Sauerkraut Phyllo Turnovers (Würstchen Sauerkraut-Taschen)

Name: Sausage and Sauerkraut Phyllo Turnovers (Würstchen Sauerkraut-Taschen)
Ingredients: 4 large sheets phyllo dough (10 x 12 inches); 2-3/4 ounces butter (melted); 2 Bratwurst or Bockwurst sausages (grilled and chopped); 10 oz sauerkraut (drained and rinsed); 2-3/4 ounces Bavarian smoked cheese (cut in small cubes)

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Author : Claire

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Sausage and Sauerkraut Phyllo Turnovers (Würstchen Sauerkraut-Taschen)

Ingredients

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4 large sheets phyllo dough (10 x 12 inches)2-3/4 ounces butter (melted)2 Bratwurst or Bockwurst sausages (grilled and chopped)10 oz sauerkraut (drained and rinsed)2-3/4 ounces Bavarian smoked cheese (cut in small cubes)

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Instructions

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Step 1

Cut the phyllo sheets lengthwise into three. Keep them covered under a sheet of cling film as you work so they won't dry out.

Step 2

Lay a strip along a board. Brush lightly with melted butter. Put a heaped teaspoon of Sauerkraut at one corner end. Press some chopped sausage on top, then 3 to 4 cheese cubes.

Step 3

Fold over the filling wrapped in the phyllo on the diagonal, so it is completely enclosed in a triangle. Then flip over again, on the diagonal, and again and again until you get to the end of the phyllo strip and have a neat triangular turnover.

Step 4

Place on a flat baking sheet. Repeat with the remaining ingredients until you have 12 turnovers. Brush the tops and sides with the remaining butter.

Step 5

When ready to bake, preheat the oven to 400 degrees F. Bake for 12 to 15 minutes until golden brown and crisp. Serve warm.

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