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Sausage and Sauerkraut Phyllo Turnovers
(Würstchen & Sauerkraut-Taschen)
Ingredients:
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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
Cooking:
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Cut the phyllo sheets lengthwise into three. Keep them covered under a sheet of cling film as you work so they won't dry out.
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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 to 4 cheese cubes.
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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.
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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.
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When ready to bake, preheat the oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes until golden brown and crisp. Serve warm.
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