Prepare strudel sheets according to package instructions. Preheat oven to 190° C. Mix sauerkraut with crème fraîche, parsley and spices, fold in cheese cubes. Fry bacon slices briefly in a pan, let cool. Place half of the bacon slices on two thirds of the strudel dough. Spread half of the sauerkraut on top. Fold in the side edges of the dough and roll up the strudel with the help of the kitchen towel. Do the same with the remaining dough. Place on a baking tray lined with baking paper, brush with melted butter or margarine. Bake in the preheated oven on the middle shelf for about 25 minutes.
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