Recipe: Sauerkraut Strudel Filling

From a 1962 Hungarian Cook Book
This is the filling only; if you need dough recipe I can post later.

SAUERKRAUT STRUDEL FILLING

2 pounds sauerkraut
1 large juicy apple, grated
1 T (tablespoon) fresh lemon juice
1 and 1/2 cups brown sugar
1/8 t (teaspoon) pepper

Melted butter
Fine bread crumbs

Chop sauerkraut and drain off all of the liquid. Add grated apple, lemon juice and sugar. Brown lightly in hot butter and sprinkle with pepper.

Cool the mixture.

Roll out strudel dough and brush it with melted butter. Sprinkle with fine bread crumbs. Spread the softened and slightly browned sauerkraut on the prepared strudel dough. Roll it up and bake it in a moderate oven, about 375 degree F, for 30 to 35 minutes, or until the strudel is golden brown.

Cut into slices and serve hot.

This is delicious served as an appetizer or with the main course.

From: "Jolie Gabor's Family CookBook"...mother of
ZsaZsa, Eva, Magda Gabor