Dessert--Rivel Kuchen (Coffee Cake)

"This is an old German recipe for coffee cake."

Original recipe yield: 2 - 9 x 13 inch cake.

Servings:
36 (change)

INGREDIENTS:
1 (.25 ounce) package active dry yeast
1/4 cup warm water
1 teaspoon white sugar
2 cups milk
1/2 cup white sugar
1/2 cup shortening
2 teaspoons salt
2 eggs, beaten
7 cups all-purpose flour
1 1/2 cups white sugar
3 cups water
3 tablespoons all-purpose flour
3/4 cup milk
1 1/2 teaspoons ground allspice
1 cup all-purpose flour
1/4 cup butter
1 tablespoon white sugar
1/4 teaspoon ground cinnamon

DIRECTIONS:
Dissolve yeast in 1/4 cup warm water to which 1 teaspoon of sugar has been added.
Scald 2 cups milk; add 1/2 cup sugar, shortening and salt. Cool to lukewarm. Beat in eggs. Add flour enough to make medium thick batter and beat well. Add beaten eggs and dissolved yeast, beat well. Stir in the remaining flour. When too thick to mix by spoon, pour onto floured board.

Knead dough until smooth and elastic.

Put dough into greased bowl, and let rise until double in size. Divide into 2 parts. Knead each down, and roll out to fit 13 X 9 inch pan.

Put 1 1/2 cup sugar into heavy skillet and brown, stirring all the time. Add 3 cups water. Cook until sugar is dissolved. Sir together 3 tablespoons flour and 3/4 cup milk; add to the sugar water. Cook until mixture is thick like gravy. Cool. Add allspice. Spread on unbaked coffee cakes.
Mix 1 cup flour, 1/4 cup butter or margarine, 1 tablespoon sugar, and cinnamon until crumbly. Sprinkle rivels mixture over coffee cake.

Bake at 350 degrees F (175 degrees C) for 25 minutes, or until golden brown.

Dessert-- German Filled Hoernchen (Roll-Ups)

"Rich tart pastry of little horns. The filling can also be marmalade, a mixture of raisins or currants with cinnamon and sugar, or chopped hazelnuts with sugar and enough sour or sweet cream to bind the mixture."

Original recipe yield: 4 dozen.

Servings:
48 (change)

INGREDIENTS:
2 1/4 cups all-purpose flour
1 pinch salt
1/3 cup superfine sugar
1/3 cup ground almonds
2/3 cup butter
1 egg, beaten
1 tablespoon white wine
1 tablespoon rum
2 teaspoons lemon zest
3 tablespoons butter, melted
1/2 cup fruit preserves, any flavor
1 egg yolk, beaten


DIRECTIONS:
In a medium bowl, stir together the flour, salt, sugar and almonds. Cut in the 2/3 cup butter until the mixture is crumbly. Add egg, wine, rum and lemon zest. Mix gently until well blended. Adjust the flour if necessary to make a stiff dough. On a lightly floured surface, knead the dough briefly, shape into a ball, wrap and chill for at least one hour or until firm.

Preheat oven to 350 degrees F (175 degrees C).

On a floured surface, roll the dough out to less than 1/4 inch in thickness. Brush with melted butter and cut into triangles about three inches across. Place a dab of jam along one side of each triangle and roll up from the jam end to the point. Seal with a dab of water if necessary. Place pastry horn onto an ungreased cookie sheet and brush with beaten egg yolk.

Bake for 20 to 25 minutes in the preheated oven, until crisp and golden. Dust with confectioners' sugar if desired.

Dessert--Oma's Cottage Cheesecake

"A delicious cheesecake that's so easy to make. Lower in calories, too!"

Original recipe yield: 1 - 8 inch square pan.
Servings: 9

INGREDIENTS:
1/4 cup butter
1 cup graham cracker crumbs
2 tablespoons white sugar
1/4 teaspoon ground cinnamon

2 cups cottage cheese
1/2 cup milk
2 eggs
3 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
2/3 cup white sugar
1/4 teaspoon salt

DIRECTIONS:

Preheat oven to 325 degrees F (165 degrees C). Melt butter in an 8 inch square pan. Stir in graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon cinnamon. Pat over bottom and onto sides of dish. Set aside.

In a blender, combine cottage cheese, milk, eggs, flour, lemon juice, vanilla, 2/3 cup sugar and 1/4 teaspoon salt. Blend until smooth. Pour into prepared crust.

Bake in the preheated oven for 60 minutes, or until filling is firm. Allow to cool completely.

App--German Rouladen

"Meat rolls filled with bacon, onions and pickles. Delicious, easy recipe learned while visiting Germany."

Original recipe yield: 6 servings.

INGREDIENTS:
1 1/2 pounds flank steak
German stone ground mustard, to taste
1/2 pound thick sliced bacon
2 large onions, sliced
1 (16 ounce) jar dill pickle slices
2 tablespoons butter
2 1/2 cups water
1 cube beef bouillon

DIRECTIONS:

Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.

Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.

Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.

Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube.

Simmer the rolls for about an hour.

App--Red Cabbage
"A sweet and sour side dish that's really nice with pork, ham, or sausage. Tastes better on day two, and freezes well."

Original recipe yield: 6 servings.

INGREDIENTS:
3/4 cup water
1 small head red cabbage, finely shredded
3 apples - peeled, cored and chopped
1/4 cup packed brown sugar
1 cup distilled white vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 tablespoons butter, divided

DIRECTIONS:
Place water in a large saucepan, and stir in cabbage, apples, brown sugar, vinegar, cinnamon, allspice, cloves, and 1 tablespoon butter. Bring to a boil. Reduce heat, and cover. Simmer 45 minutes, stirring occasionally, until cabbage is tender. Stir in remaining butter before serving.

Entree--Jagerschnitzel
Original recipe yield: 4 servings.

INGREDIENTS:
1 cup bread crumbs
1 tablespoon all-purpose flour
salt and pepper to taste
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
1 (8 ounce) can sliced mushrooms
1 1/2 cups water
1 cube beef bouillon
1 tablespoon cornstarch
1/2 cup sour cream

DIRECTIONS:

In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.

Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

Side--Cucumber Slices With Dill

"This cool cucumber salad is quick and easy to prepare. It does require at least 2 hours in the fridge for the fullest flavor so plan ahead!"

Original recipe yield: 8 servings.

INGREDIENTS:
4 large cucumbers, sliced
1 onion, thinly sliced
1 tablespoon dried dill weed
1 cup white sugar
1/2 cup white vinegar
1/2 cup water
1 teaspoon salt (optional)

DIRECTIONS:
In a large serving bowl, combine cucumbers, onions and dill. In a medium size bowl combine sugar, vinegar, water and salt; stir until the sugar dissolves. Pour the liquid mixture over the cucumber mixture. Cover and refrigerate at least 2 hours before serving (the longer this dish marinates the tastier it is!).

App--Fleischkuechle (Flesh-Keek-Luh)

Deep fried dumplings with seasoned ground beef.

Yield 10 servings

INGREDIENTS:
6 cups all-purpose flour
2 teaspoons salt
3 eggs
2 cups milk

8 ounces extra lean ground beef
1 small onion, diced
1 teaspoon salt
1 teaspoon ground black pepper
1 quart oil for deep frying

DIRECTIONS:
In a medium bowl, mix together the ground beef, onion, salt and pepper until well blended. Set aside.

In a large bowl, stir together the flour and salt. Pour in the eggs and milk, and stir until well blended using a sturdy spoon. Form the dough into 2 inch balls, and roll out into circles 1/4 inch thick on a floured surface.

Form the beef into golf ball sized balls, and place each one onto one half of a dough circle. Fold the other halves of the circles over to enclose the dough. Seal the edges using a saucer or pressing with your fingers.

Heat the oil in a deep fryer to 365 degrees F (185 degrees C), or over medium-high heat in a large deep skillet. Fry the Keuchle until golden brown, turning once. It should take about 10 minutes total for each batch.

App--Bierocks

"A German dish, these sweet dinner rolls are stuffed with ground beef, onion, and cabbage. A great alternative to the Finnish pasty!"

Original recipe yield: 20 stuffed rolls.

INGREDIENTS:
2 cups warm water
2 (.25 ounce) packages active dry yeast
1/2 cup white sugar
1/4 cup margarine, softened
1 egg
2 teaspoons salt
7 cups all-purpose flour

1 pound lean ground beef
1 cup chopped onion
6 cups shredded cabbage
1 teaspoon salt
1 teaspoon black pepper

1/4 cup melted butter

DIRECTIONS:

Prepare dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in sugar, margarine, egg, salt and 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour.

In a large heavy skillet, brown meat. Add onion, cabbage, salt and simmer 30 minutes. Cool until lukewarm. Preheat oven to 350 degrees F (175 degrees C.) Coat a cookie sheet with non-stick spray.

Punch down dough and divide into 20 pieces. Spread each piece of dough out on an un-floured surface and fill with approximately 2 tablespoons filling. fold dough over and seal edges. Place on prepared cookie sheet and let rise for 1 hour.

Bake in the preheated oven for 25 minutes, or until golden brown. Brush with butter and serve.

Drinks--Radler

Radler is the name of drink that derives its name from the same word meaning cyclist in German. The story goes that a group of cyclists arrived at the Kugler-Arm Gasthof in Bavaria one hot day in 1922 to find that the owner didn't have enough beer to go around. The ingenious owner Franz Xaver Kugler mixed together half dark beer and half lemon soda and created a refreshing, low-alcohol drink that he named after the cyclists (Radler). The Radler drink grew in popularity and can now be purchase ready made in cans.

You can make your own Radler by mixing 1 part German beer to one part lemon-flavored soda such as 7-Up.

Dessert--Cherry, Quark and Pumpernickel Trifle

Ingredients

2 x 250 g tubs Quark**
2/3 cup milk
1 teaspoon vanilla extract
3 tablespoons sugar
2 slices German Pumpernickel
2 oz German dark chocolate
1 large jar German cherries in juice

Directions

Beat together the Quark, milk, vanilla extract and sugar until smooth.

Using a food processor reduce the pumpernickel to fine crumbs. Finely grate the chocolate and mix with the Pumpernickel crumbs.

Drain the cherries well. Now make layers in a large glass dish or 6 wine glasses. Put cherries at the base and spoon on some Quark. Scatter over the Pumpernickel. Repeat the layers saving a few cherries and crumbs for the top. Finish with a Quark layer then put the last few cherries on top and sprinkle lightly with crumbs for an attractive finish. Chill overnight and serve.

** Quark is a German yogurt cheese. You can find it in specialty food stores and also online at www.germandeli.com

Dessert--German Dark Chocolate Fudge Brownies with Black Cherry Preserves

3 (3.5-ounces each) packages German dark chocolate (e.g., Vivani or Ritter Sport)
1/4 cup German black cherry preserves (e.g., Zentis)
3 tablespoons German spiced apple butter (e.g., Grafschafter)
2 tablespoons German Acacia honey (e.g., Langnese)
1 large egg
2 large egg whites
1 teaspoon fine sea salt1 teaspoon pure vanilla extract
1/2 cup all-purpose, unbleached flour*
1/4 cup chopped walnuts

Preheat oven to 350°F. Break or cut chocolate into 1-inch pieces and place in heatproof bowl.

Gently melt chocolate in double boiler. Remove from heat; set aside. Coat an 8-inch square non-stick baking pan with cooking spray; set aside. In large bowl combine preserves, apple butter, honey, eggs, egg whites, salt and vanilla extract. Whisk to thoroughly combine. Whisk in flour until smooth. Slowly pour melted chocolate into batter, whisking continuously. Spread batter in pan. Sprinkle with walnuts. Bake 20 minutes or until springy to the touch. Cool on rack. Cut into 24 bars. Serves 24 (1 brownie/serving)

*Option: Mixture of 1/4 cup all-purpose, unbleached flour and 3 tablespoons whole-wheat flour.

Dessert--Vanilla Bean Custard with German Sour Cherry Sauce

This recipe uses two cherry-flavored German specialties – Kirschwasser, a clear, naturally cherry-flavored schnapps – and Sauerkirschen (sour cherries). Servings: 6

Ingredients:


2 cups low-fat or skim milk
6 large eggs
1/3 cup sugar
1/8 teaspoon salt
Scraped seeds from ½ vanilla bean
1 teaspoon German Kirschwasser
German chocolate sprinkles
Mint leaves and fresh cherry to garnish (optional)
German Sour Cherry Sauce (recipe below)
1 cup sweetened whipped cream

Directions:

Preheat oven to 325° F. Heat milk to a low simmer in a small saucepan. Meanwhile, whisk together eggs, sugar and salt in a medium-sized mixing bowl. Gradually whisk hot milk into egg mixture. Stir in vanilla and Kirschwasser.

Pour custard mixture into 6 ramekins. Place ramekins in a large baking pan, and fill baking pan with water almost to ramekins' rims, for custard to bake in a water bath. Bake 35 to 45 minutes, until custards are set but still quivery when shaken. Let cool, then shake on chocolate sprinkles.

Garnish also with mint leaves and fresh cherries if desired.

For a pretty presentation, ladle Sour Cherry Sauce onto 6 dessert plates, dividing evenly. Place a ramekin in center of each. Place whipped cream in a zippered plastic bag, and snip a corner to make a piping bag. Pipe dots around each plate, and drag a toothpick through dots, making them into hearts as shown. Serve.

German Sour Cherry Sauce:
1½ cups German Sauerkirschen, or sour cherries, from a jar
Place sour cherries in a blender and puree until smooth. Strain through a fine mesh strainer into a pitcher before dividing among plates.

App--Sauerkraut Soup

Ingredients

10 oz Sauerkraut
9 oz bacon, chopped
1 onion, chopped
1 large garlic clove, crushed
4 1/4 cups cold water
1/2 teaspoon paprika
2 teaspoons chopped fresh dill
5 oz smoked sausage of your choice, sliced or chopped
5 oz sour cream
sea salt and freshly ground black pepper

Instructions

Rinse the Sauerkraut in cold water and leave to drain.

Place Sauerkraut, onion, garlic and cold water in a large saucepan with seasoning. Bring to the boil, then simmer fro 15 minutes.

Meanwhile, fry the chopped bacon in a deep frying pan until the fat starts to run. Stir in the paprika and mix into the Sauerkraut mixture. Return to a gentle simmer for another 15 minutes then add the dill and sausage of your choice. Stir in the cream, check the seasoning and reheat until just on the point of boiling. Serve with rye bread.

Entree-- Roast Pork Loin in Oktoberfest Sauce

Ingredients

For marinade:
1/2 cup Dijon or German style mustard
1 large onion, chopped
1/2 cup honey
3 cups of Oktoberfest
3 1/2-pound boneless pork loin, tied (3 to 3 1/2" wide)
2 tablespoons vegetable oil

Beurre Manie: This is created by rubbing 1 tablespoon of softened unsalted butter and 1 tablespoon all-purpose flour.

Directions

For the marinade: Combine marinade ingredients into a large saucepan. Bring marinade to a boil while stirring and remove the pan from the heat. Using a blender, puree marinade. May need 2 batches. Transfer marinade to a bowl and let cool to room temperature. Spoon off any remaining foam.

Combine pork and marinade into large, heavy resealable plastic bag and press out any air. Put bag in baking dish and refrigerate for at least 8 hours and up to 24 hours. Turn bag once or twice during refrigeration. Remove from refrigerator and let pork come to room temperature (approximately 40 minutes). Transfer marinade to a saucepan and bring just to boil.

Preheat oven to 375 degrees.

Pat pork dry with paper towels and season with salt and pepper. In a flameproof roasting pan, heat oil over moderately high heat (not smoking) and brown pork on all sides. Roast pork while basting frequently with some marinade until temperature reaches 155 degrees. For slightly pink meat roast for 1 to 1 1/2 hours.
Transfer pork to a cutting board while keeping the juices in the roasting pan. Discard string and let stand covered loosely with foil for approximately 15 minutes.

For the sauce:
While pork is standing, skim and discard fat form pan and add remaining marinade. Deglaze roasting pan over moderately high heat, scrapping up brown bits. Bring sauce just to a boil and strain through a fine sieve into another saucepan. Bring sauce to a simmer and whisk in Beurre Manie in small increments, whisking until sauce is combined well and thickened slightly.
Serve pork sliced with sauce and a glass of Oktoberfest

Entree-- Currant-glazed Pork Tenderloin with Red Cabbage and Thyme Dumplings

Ingredients
1/3 cup + 1 tablespoon German red or black currant jelly
1 tablespoon Bavarian beer vinegar or white German vinegar
1 (2-pound) pork tenderloin
Salt and pepper
1 tablespoon olive oil
3 cups drained German pickled red cabbage
1 (6.8-ounce) box Bavarian potato dumpling mix
2 teaspoons fresh thyme leaves, plus thyme sprigs to garnish

Preparation

For tenderloin:
Preheat oven to 425° F. In a small bowl, combine 1/3 cup currant jelly and vinegar, and set aside.

Season tenderloin all over with salt and pepper, and rub with olive oil. Place on a rack in a shallow roasting pan. Roast 20 minutes. Spoon some glaze over tenderloin. Roast until a meat thermometer inserted in the center of tenderloin registers 160° F., about 15 more minutes.
Remove from oven, spoon with remaining glaze and cover with foil. Let stand 15 minutes before slicing.

For red cabbage:
While pork is roasting, place cabbage in a saucepan on low heat. Cover and cook, stirring occasionally, until hot throughout; stir in 1 tablespoon currant jelly.

For potato dumplings:
While pork is roasting, prepare dumpling mix according to package directions, stirring in fresh thyme before cooking. (Most mixes require 5 to 10 minutes to prepare and 20 minutes to boil.)

To serve, slice tenderloin and arrange on a platter. Top pork with red cabbage and garnish with fresh thyme sprigs. Serve dumplings in a separate bowl .Serves 6

Entree--Braised Pork with Horseradish Sauce

Serve this savory treat with hearty, whole-wheat German bread. This is a succulent, rich treat that's perfect as a small-plate portion. Makes 12 tasting portions.

Ingredients

4 (8-ounce) pork belly squares
5 cloves garlic, minced
4 bay leaves
1/2 teaspoon fresh thyme leaves, plus more for garnish (optional)
Salt and pepper
1 tablespoon canola oil
1 medium celery root, peeled and diced
3 carrots, peeled and diced
3 large white onions, trimmed and sliced
1/2 cup brown sugar
3 cups red wine
4 cups veal stock
1 cup reduced-fat sour cream
2 tablespoons horseradish
Up to 1/3 cup cornstarch

Preparation

Marinate pork in garlic, salt, pepper, bay leaves and thyme for 8 to 12 hours. When ready to cook, preheat oven to 300° F. Heat oil and brown pork on high heat in a large pot or Dutch oven, working in batches if necessary to brown all pieces well on all sides. Reduce heat to medium; add celery root, carrots, onion and brown sugar, and sauté, letting vegetables and pork caramelize.

Add red wine to pot and simmer until reduced by half. Add stock, and cover with foil.

Transfer to oven and roast about 2 hours, until sauce is thickened and pork is fully cooked and able to shred easily.
Meanwhile, stir together sour cream cream and horseradish.
Strain liquid from pot into a saucepan. Add a touch of water to 1/3 cup cornstarch to make a slurry. Add half to slurry to liquid and bring to a boil, whisking. Add more slurry if necessary to thicken.

To serve, place some vegetables on each plate, and top with a piece of pork. Top and surround with sauce, and add a spoonful of horseradish cream. Garnish with thyme if desired.

App/Side--Oktoberfest Coleslaw

Serves 4-6.

Ingredients
2- to 3-pound green cabbage
3 T finely chopped onion
1/2 green bell pepper, washed, seeded, dribbled and cut into strips 1/2 to 1 inch long
1 c mayonnaise
1/2 cup Oktoberfest
1 tsp celery seed
1/2 tsp salt
freshly ground black pepper

Preparation

Wash the cabbage under cold running water. Remove tough outer leaves, and cut the cabbage into quarters. To shred the cabbage, cut out the core and slice the quarters crosswise into 1/8-inch-wide strips.

Drop the cabbage into a large mixing bowl. Add the onion and bell pepper, and mix well with a spoon.

In a small bowl, combine the mayonnaise, beer, celery seed, salt and a few grindings of black pepper. Stir with a wire whisk until all the ingredients are blended. Pour the mixture over the cabbage and toss together gently but thoroughly. Taste for seasoning.

Cover the bowl with plastic wrap and refrigerate the coleslaw for about an hour before serving.

App/Vegetarian Entree -- Red Cabbage Salad with Bavarian Smoked Cheese (Rotkohlsalat mit Räucherkäse)

A colorful salad for the buffet table to be served as a side salad for sliced cold meats or as a vegetarian meal.

Ingredients

1 lb German pickled red cabbage, drained well
½ small onion, sliced thinly
½ small green pepper, cored and sliced thinly
1 teaspoon poppy seeds
2 Tablespoons rapeseed oil
5 oz Bavarian smoked cheese
Sea salt and freshly ground black pepper
Green lettuce Croutons (optional)

Preparation

Put the cabbage into a large bowl and toss in the sliced onion, green pepper and poppy seeds. Season to taste then mix in the oil.

Cut the cheese into small cubes and mix lightly in the bowl.

Line a platter with salad leaves and pile on the cabbage salad. Add croutons if desired.

App/Entree--Oktoberfest Bratwurst w/ Creamy Sauerkraut with Chives

In this recipe, sauerkraut's tang is tempered with creamy crème fraiche. This complements roasted chicken or pan-fried pork chops, or it's a tasty baked potato topping.

Serves: 6

Ingredients

1 teaspoon olive oil
3 cups drained German sauerkraut with caraway seeds
1/2 cup crème fraiche, room temperature
2 tablespoons minced chives

Preparation

Heat oil in a saucepan. Add sauerkraut and stir. Turn heat to low and cover; cook until sauerkraut is hot throughout. Remove from heat, let cool slightly, and stir in crème fraiche and minced chives. Serve.

App--Ham Lollipops

Makes about 20 lollipops

1 clove garlic
1 shallot
6 ounces room temperature butter, divided
5 ounces smoked German Black Forest ham, finely diced
16 ounces cooked German Black Forest ham, finely diced
1 ½ cups heavy cream
Minced leaves of 1 rosemary sprig
2 tablespoons German horseradish
20 slices German Westphalian ham

Mousse:

Saute chopped garlic and shallot in 1 tablespoon butter. Add smoked Black Forest ham. Brown well and add cooked Black Forest ham. Reduce cream to half, season with rosemary and horseradish. Combine cream mixture and ham mixture, and blend well. Slowly add remaining butter. Cool mousse to room temperature.

Lollipops:
Lay 1 slice of Westphalian ham on a square of plastic wrap. Place 2 teaspoons mousse in center of ham and stick one lollipop stick into it. Carefully wrap ham and plastic around mousse, forming a ball. Twist tightly and place in an empty egg carton to chill, refrigerated, until firm, about 6 hours.

App--Sausage and Sauerkraut Phyllo Turnovers (Würstchen & Sauerkraut-Taschen)

Phyllo pastry is very similar to German Strudel pastry and can be used in the same ways. These savory snacks can be prepared ahead and baked just before serving so they are warm and crisp
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

Instructions

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

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 3-4 cheese cubes.
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.

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.

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