Phylo Dough with Sauerkraut – “Zelnik”

Preparation time: 50 minutes

Baking time: 30 min

Servings: 16-20 pieces

 

 

1 kg sauerkraut

olive oil

2 tbsp paprika

½ tsp ground cumin

½ tsp turmeric

1 tsp savory

1 pack of phylo dough - about 12 sheets

1 t of cumin seeds

 

 

 

 

 

 

Chop sauerkraut into small pieces. Taste it. If it is too salty, soak for half an hour in cold water.

In a large saucepan with a lid, pour enough olive oil to cover about one finger in height (horizontal) above the bottom. Heat the oil over medium heat and add the well drained cabbage. Fry for 2-3 minutes. Put the spices and stir. Cover with lid and reduce to low heat. Stew for about 30 minutes.

 

 

Turn oven to 170 degree Celsius.

Cover a large shallow baking try with baking paper. Brush with olive oil. Spread the phypo dough. Divide the filling into 4 equal parts. Take 3 sheets of phylo dough and spread evenly one part of the filling. Fold about 1 cm from each end of the narrow parts and roll. Transfer the roll into the  tray. In the same way, roll the rest of the sheets, 3 by 3 in each roll, and arrange in the tray. Pour 2-3 tablespoons water in the saucepan which you used for cooking the sauerkraut and brush the rolls. Spread some cumin seeds on top and bake for 30 - 40 minutes. Take out when gets brown.

 

Serve warm or cold.

 

Enjoy,

 

Desi

Products:
phylo dough
preserved vegetables » sauerkraut

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