Sauerkraut Pockets

Rating: 4.33 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Defrost puff pastry according to instructions. Cut bacon into fine strips, peeled onions into fine cubes. Fry bacon in a frying pan on 3 or automatic heat 8 to 9 until crispy, add onions until golden brown. Mix sauerkraut with onions, bacon and caraway seeds. Cut puff pastry slices in half, roll out each slice to about 13 x 13 cm. Mix egg with canned milk. Brush the edges of the dough with the egg and place the dressed wine cabbage in the middle. Fold the dough over, press the edges together with a fork. Place pockets on a baking sheet lined with parchment paper, brush with egg, bake.


180 to 200 °C , 2nd rack v. U.

160 to 180 °C , convection oven

25 to half an hour

Recipe calendar of the public utility company Bochum

Our tip: Use a deliciously spicy bacon for a delicious touch!

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