Cut the onions, bacon and peeled apples into small pieces and steam them briefly in lard in a saucepan.
Add the sauerkraut, white wine and spices and steam for about 15 minutes. Cool down.
Roll out the puff pastry thinly, cover with the chopped ham, spread the (well squeezed) sauerkraut evenly and sprinkle with the coarsely chopped walnuts.
Roll up the puff pastry like a sponge roll, spread with whipped cream and bake in the heated oven for about 30 minutes.
Cut into slices and serve hot.
Source : Cma brochure “Sauerkraut in a new way” **
Our tip: Use a deliciously spicy bacon for a delicious touch!
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