Ingredients
1 tablespoon butter5 fully cooked bratwurst links (about 1-1/4 pounds), chopped1 medium onion, chopped1 can (14 ounces) sauerkraut, rinsed and well-drained1/2 cup sour cream3 tablespoons Dijon mustard2-1/2 teaspoons caraway seeds, divided1 package (17.3 ounces) frozen puff pastry, thawed1 cup shredded Muenster cheese1 cup shredded sharp cheddar cheese
Preparation
Preheat oven to 400°. In a large skillet, heat butter over medium heat. Add bratwurst and onion; cook and stir until onion is tender, 8-10 minutes. Stir in sauerkraut; cool slightly.
In a small bowl, mix sour cream, mustard and 1/2 teaspoon caraway seeds. Unfold one sheet of puff pastry. Spread with 1/3 cup sour cream mixture to within 1/2 in. of edges. Spoon 2-1/2 cups sausage mixture down center of pastry; sprinkle with 1/2 cup each Muenster and cheddar cheeses.
Lightly brush edges of pastry with water; bring edges together, pinching to seal. Transfer to an ungreased baking sheet, seam side down; pinch ends and fold under. Repeat with remaining ingredients.
Brush tops with water; sprinkle with remaining caraway seeds. Cut slits in pastry. Bake until golden brown, 25-30 minutes. Let stand 10 minutes before slicing.
