For the puff pastry with sauerkraut, squeeze sauerkraut well and chop coarsely. Finely dice the carrot and onion and also dice the bacon. Fry bacon cubes in vegetable cream until crispy. Fry half of the onion cubes briefly. Add carrot cubes and sauerkraut and sauté over medium heat for 2 minutes.
Deglaze with white wine, let white wine evaporate while stirring. Pour in half of the Cremefine and simmer the sauerkraut for about 15 minutes until it thickens, stirring frequently. Season to taste with salt and pepper.
Preheat oven to 200°C (gas: level 3, convection oven: 180 °C). Defrost the puff pastry. Whisk egg with 1 tablespoon Cremefine. Cut puff pastry into squares and roll out lightly on a floured work surface. Place 1-2 spoonfuls of sauerkraut on each square. Brush area around filling with egg. Fold over to form a triangle, pressing edges together with a fork. Brush triangles with remaining egg and bake on a baking sheet lined with parchment paper in a preheated oven for about 20 minutes until golden brown.
For the sauce, finely chop or slice gherkins. Sauté remaining diced onion in 1 tsp. vegetable cream. Add chopped pickles, mustard and remaining cremefine. Simmer for 5 minutes until sauce begins to thicken. Season to taste with salt, pepper and a little cayenne pepper. Add chopped herbs, e.g. parsley, to the puff pastry with sauerkraut as desired.