Krautkrapfen (Bavarian Kraut Crullers)

Krautkrapfen (Bavarian Kraut Crullers)

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"Krautkrapfen is a recipe from Bavaria/Germany: crullers from noodle dough filled with sauerkraut and bacon."
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1 h 45 m servings 1102 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 1102 kcal
  • 55%
  • Fat:
  • 57.3 g
  • 88%
  • Carbs:
  • 113.6g
  • 37%
  • Protein:
  • 31.9 g
  • 64%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 5021 mg
  • 201%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  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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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 ...

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 am...

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 u...

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

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...

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 eno...

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...

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