Apple-beer strudel
8 servings
60 minutes
Apple-beer strudel is a unique blend of traditional German dessert with an unexpected hint of beer aroma. The roots of this dish trace back to Austria and Germany, where strudels have long been a symbol of cozy family gatherings. The crispy dough made with light beer gains special lightness and airiness, while the filling of sweet apples, nuts, and raisins enriches the pastry with rich flavor and aroma. Cinnamon adds warm spicy notes, and powdered sugar completes the composition with exquisite sweetness. This dessert pairs perfectly with a cup of freshly brewed coffee or fragrant tea, creating an atmosphere of true gastronomic delight. Strudel can be served hot when the filling gently flows or chilled to highlight its layered texture. An ideal choice for cozy evenings and festive feasts.
1
Cut the butter into pieces.
- Butter: 250 g
2
When the butter becomes soft, mix it with flour and add beer.
- Butter: 250 g
- Wheat flour: 500 g
- Light beer: 250 ml
3
Knead the dough and place it in the refrigerator for 30 minutes.
4
Divide the dough into two parts and roll each out thinly. Sprinkle powdered sugar on each piece, top with chopped apples, crushed nuts, and raisins, then sprinkle with cinnamon and sugar.
- Powdered sugar: to taste
- Apple: 400 g
- Walnuts: 130 g
- Raisin: 190 g
- Cinnamon: to taste
- Sugar: 2 tablespoons
5
Carefully wrap the dough with the filling into a roll, place it on a parchment paper on a baking sheet, and bake the strudel in a preheated oven at 170 degrees for 30 minutes.
6
Sprinkle the finished strudel with powdered sugar and cut into portioned pieces. Serve hot or cold.
- Powdered sugar: to taste