Sauerkraut Rolls with Paprika Sauce

1. defrost the puff pastry. Squeeze sauerkraut, chop finely. Peel 1 onion, finely dice. Chop parsley leaves finely. Finely grate cheese.

Sauté onion and parsley in 1 tbsp. oil. Mix sauerkraut with egg, onion, cheese and i egg yolk to a dough and swell for 10 min. Season heartily with salt, bell pepper and paprika powder.

3. preheat electric oven to 200 degrees.

Cut puff pastry sheets in half and roll out into rectangles of about 12×18 cm. Form 2 heaping tbsp sauerkraut mixture on each rectangle. Brush edges with egg white, roll up pastry pieces and press ends firmly together. Fold ends over about 1cm wide and glue down with egg white. Place with the folded ends down on a baking sheet lined with parchment paper. Mix the remaining egg yolk with milk and brush the rolls with it. Bake in the oven at 200°C (gas: level 3) for about 25 minutes until golden brown.

For the sauce, rinse the peppers, remove the skin, halve, clean and cut into pieces. Peel and finely dice the remaining onion. Sauté in the remaining oil, add clear soup and cook the bell pepper pieces until soft, season with salt and bell pepper.

6. crush the peppers. Fold in as much crème fraîche until the sauce is creamy. Heat and season.

7. 2-3 rolls each with a little paprika sauce on plates. Garnish with parsley.

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