250 g flour
60 g butter (melted)
125 ml beer
For the filling:
4 large apples
2 pears
2 tablespoons breadcrumbs
3 tablespoons brown sugar
1 teaspoon cinnamon
nuts
On a clean work surface, pour the flour and make a well in the center. Gradually pour in the beer, mixing it into the flour, and slowly add the melted butter.
Knead the dough for 5 to 7 minutes until it becomes more elastic. This step is crucial.
This type of dough is often referred to as “stretch dough.”
Once you have a smooth dough, let it rest for a few minutes while you prepare the filling.
Now, let’s work with the dough.
Lay out a large towel and sprinkle it with flour.
Roll out the dough and then gradually stretch it.
It should be very thin but not torn.
Stretch it as much as possible.
Peel the apples and pears, slice them, and sprinkle with sugar, ground breadcrumbs, cinnamon, and optionally add nuts.
Separately, melt 1 tablespoon of butter and brush each layer with it as you roll the strudel.
Bake at 350-400°F (180-200°C) until done (approximately 40-50 minutes).