Krautkrapfen (Bavarian Kraut Crullers) Recipe -
Krautkrapfen (Bavarian Kraut Crullers) Recipe
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Krautkrapfen (Bavarian Kraut Crullers)

Recipe by  

"Krautkrapfen is a recipe from Bavaria/Germany: crullers from noodle dough filled with sauerkraut and bacon."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    1 hr
  • COOK

    45 mins

    1 hr 45 mins


  1. In a large bowl, combine flour, salt, eggs and water. Stir until dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and elastic. If it sticks, add a little oil to your hands. Cover with plastic wrap, and set aside in refrigerator for about 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place bacon in a skillet over medium heat. Cook until bacon starts to brown. Stir in chopped onion, and cook for about 5 minutes. Stir in sauerkraut, chopped apple, water, bouillon cube, salt and pepper. Reduce heat, cover, and simmer for 15 to 20 minutes. Remove from heat, and let cool.
  4. Divide the dough into 2 portions. Lightly oil your work surface, and roll out the dough into thin sheets about 8 by 16 inches. Pour liquid from sauerkraut into a 9x13 inch baking dish, and spread bits of butter into it. Spread kraut mixture evenly over the sheets of dough. Roll sheets up widthwise. Cut slices about 2 inches wide, and place them flat and close together in the baking dish.
  5. Bake in preheated oven for 45 minutes, or until dough is lightly browned, and liquid has evaporated.
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Reviews More Reviews

Sep 16, 2006

I loved the taste of these, but the dough was a little tricky. Maybe I didn't make it correctly. It was a little hard on the outside of the roll-ups. I wonder what could make is softer? Basting during cooking? The insides and bottom were delicious and soft like a dumpling. I thought the apple would make it too sweet, but not at all. I used a tarter apple. Also, being a vegetarian, I left out the bacon and bouillon, and I think the recipe was perfect without it. But, for those who eat meat, this would also be good with tiny bits of sausage inside. Maybe some leftover brats would work good. My family was mystified by them, but I'll think I'll make them again. I need to work on the rolling up proceedure to get it a little tighter. I did use less sauerkraut and more apple. I cut the recipe in half and only used 8 oz. kraut. Good stuff and a nice change.

Jul 12, 2010

These were delicious! I made them for a World Cup party where everyone had a different Country. I did modify them a bit based on other suggestions. First, the dough was really dry with the amount of water suggested so I had to add a little more. About 3/4-1 cup of water. Then, I flipped them halfway through so both sides of the dough could bake in the juice. This one second place out of 25 dishes!


8 Ratings

Oct 01, 2009

The filling was absolutely delicious, but the dough was very hard. I tried putting a foil sheet over them during baking to make them softer, but to no luck. However, the leftover dough fried up was delicious.

Sep 29, 2009

I LOVE BAVARIAN KRAUT CRULLERS!!!! If you know what I mean.

Aug 09, 2015

This is based on the changes I made, so take it with a grain of salt. Based on the reviewers comments, I halved the filling, but only reduced dough by 1/3 (so 3 C flour, 1.5 tsp salt, 2 eggs). I used a little more than 2/3 C water to get the dough workable. I also made it gluten-free, so I used an all-purpose gluten free mix, 1 tsp xanthum gum, and 1 tbsp full fat yogurt to compensate for the lack of gluten. I flipped half way through baking. Like everyone else said, without flipping, the dough would have been too hard on top and too gooey on the bottom. I had leftover filling, so I should have simply halved the filling and left the dough quantity the same. This was really good and we'll definitely make it again.

Jan 02, 2013

Made this for our New Year pork and kraut dinner. Everyone liked it and want to have it again. Like many others stated the dough was hard. I had a very hard time rolling the dough out thin enough. I had a lot of the kraut mixture left over. Next time I will make more of a pastry dough.

Nov 04, 2012

This recipe came out pretty good, dough and all. But there are some issues I had with the recipe. First, 1/2 cup of water and 2 eggs is nowhere near enough to bring the dough together. You'll need to add some more water for the flour to come together. Second, the recipe tells you to use the juice from the kraut, but doesn't tell you a.) how much to use, and b.) whether to use it from the opened can or bag of kraut or from the simmering juices that naturally come from the cooked ingredients. I went with the cooked fluid. The only other thing I would say is that the taste of bacon, and apple got subsumed by the intensity of the saurkraut. Even with this however, the things were delicious, and we ate all of them. I am now "tweaking" the recipe, and going to try experimenting, and I'll post what I did, and if I thought it was worth the changes I am making.


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  • Calories
  • 1102 kcal
  • 55%
  • Carbohydrates
  • 113.6 g
  • 37%
  • Cholesterol
  • 176 mg
  • 59%
  • Fat
  • 57.3 g
  • 88%
  • Fiber
  • 10.7 g
  • 43%
  • Protein
  • 31.9 g
  • 64%
  • Sodium
  • 5021 mg
  • 201%

* Percent Daily Values are based on a 2,000 calorie diet.

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