Apple strudel from beer dough: A clever recipe from Ládi Hrušky recept
- Easy to prepare
- 8 portions
- 50 minutes
If you have a surplus of apples this year and don’t know what to do with them, try this clever recipe for strudel made from beer dough. It’s easy, quick and the result will surprise you!
For 8 portions
Ingredients
Preparation procedure
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Dough preparation:
From plain flour, grated butter and light beer, work by hand into a smooth, non-sticky dough.
- Rolling out the dough: Divide the dough into two parts. Roll each one on a floured surface into a thin rectangle.
- Filling the dough: Grate rum gingerbread over the rolled-out dough. On this layer put the grated apples and sprinkle with vanilla and cinnamon sugar and raisins.
- Rolling up: Roll the dough tightly. Transfer the rolls to a baking sheet lined with parchment paper and brush with beaten egg.
- Baking: Bake in an oven preheated to 180 °C for approximately 25–30 minutes, until the strudel turns golden.
- Finishing: Immediately after removing from the oven, brush the strudel with warmed butter mixed with rum. This step will give the strudel a delightful aroma and flavor.
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