The 5 best sweet and savory beer strudel recipes! Get inspired!

Fluffy, supple and juicy dessert, most often filled with apples.

Strúdl is one of the most popular pastries ever.

Do you always prepare it only from puff pastry, rolled dough or line dough?

Try our beer strudel recipes.

You will be surprised not only by its great taste, but also by how well you work with the dough.

Which variant will you taste first?

Beer strudel with apples and almonds

The delicious taste of this strudel is also related to the unusual step that follows after removing the baked strudel from the oven. Discover its secret!

Ingredients:

• 500 g semi-coarse flour
• 230 g of butter or Hera
• 5 apples
• 30 PL of dark beer
• 1 handful of raisins
• 1 handful of almond slices
• 1 handful of breadcrumbs
• 6 tablespoons of vanilla sugar
• 2 tbsp cinnamon
• 1 teaspoon of honey
• 1 egg yolk
• 20 g of butter for spreading the dough

Method:

1. In a large bowl, mix the flour with the coarsely grated butter, a pinch of salt and half the room temperature stout.
2. Make a smooth dough from the ingredients and then let it rest for half an hour in a warm place.
3. Mix the remaining beer with honey and then soak the raisins in their mixture.
4. Peel the washed apples and cut them into thin slices.
5. Place them in a bowl with water and a little lemon juice so they don’t brown in the meantime.
6. Preheat the oven to 180°C and prepare a tray with baking paper.
7. Divide the dough into two halves.
8. Roll the first part flat with a rolling pin, brush with melted butter and sprinkle with breadcrumbs.
9. Remove the apples from the bath, squeeze and spread on the dough.
10. Sprinkle with raisins, almonds, sugar and cinnamon.
11. Carefully roll the dough into a wrap.
12. Proceed in the same way with the second half of the dough.
13. Then place the beer strudel on a baking sheet and brush with egg yolk.
14. Bake in the preheated oven for approximately 40-45 minutes.
15. After removing from the oven, brush the still warm strudel with the mixture of beer and honey in which you soaked the raisins.

Beer dough strudel with nuts

Don’t like raisins? Does not matter! Beer strudel also tastes great with nuts!

Ingredients:

• 320 g plain flour
• 150 g Games
• 150 ml light beer
• 500 g of apples
• 80 g ground walnuts
• 1 handful of chopped walnuts
• 1 egg
• juice of one lemon
• butter for spreading the dough
• 1 tbsp powdered sugar
• vanillin sugar
• cinnamon sugar

Method:

1. Make a smooth dough from smooth flour, beer and Hera at room temperature by hand or with the help of a kneader.
2. Roughly grate the washed and peeled apples and sprinkle with fresh lemon juice.
3. Divide the resulting dough into two equal parts.
4. Roll each part flat with a rolling pin, brush with melted butter and sprinkle with ground nuts mixed with powdered sugar.
5. Squeeze the excess juice from the apples and sprinkle the apples over the dough.
6. Add walnuts and sprinkle everything with a mixture of vanillin and cinnamon sugar.
7. Roll into a strudel shape and place on a baking sheet lined with baking paper.
8. Brush the beer strudel with a beaten egg.
9. Do the same with the remaining dough.
10. Bake in an oven preheated to 180°C for approximately 40 minutes.

Oktoberfest strudel or beer strudel on salt

One of the great delicacies of the famous beer festival. With our recipe, you can easily prepare it yourself at home!

Ingredients:

• 3 cups plain flour
• 230 ml of beer
• 1/4 cup lard
• 1 teaspoon of salt
• 2 eggs
• 2 tablespoons of milk

Filling

• 2-3 spoons of beer mustard
• 2 onions
• 4 sausages or burritos
• 2 cups grated gouda cheese
• 1 teaspoon of thyme
• oil
• caraway seeds
• salt and pepper

Method:

1. Mix the flour, salt and lard in a bowl and mix the individual ingredients together.
2. Beat one egg into the beer container with a hand whisk.
3. Add their mixture to the flour and fat dough and work it again.
4. The result should be a non-sticky, smooth dough. Either add more flour if needed to make the dough less sticky, or add more beer if the dough is too dry.
5. Let the prepared dough rest for a while.
6. In the meantime, glaze a chopped onion with a little cumin in a pan in a little oil.
7. Then roll the dough into a thin rectangle with a rolling pin.
8. Brush the surface of the rolled dough lightly with mustard.
9. Then place the onion mixture and the sliced sausages in the rolled out dough.
10. Sprinkle the filling with spices and grated cheese.
11. Finally, roll the dough into a wrap.
12. Transfer the beer strudel to a tray lined with baking paper and brush it with beaten egg and milk.
13. Place in an oven preheated to 200°C and bake for approximately 30-40 minutes until golden.

Strudel with beer and sour cherries

Apples are the most common filling we encounter in strudel. But the one in which the apples are replaced by sour cherries is also very tasty!

Ingredients:

• 300 g plain flour
• 400 g of sterilized pitted cherries
• 200 g ground walnuts
• 125 g Games
• 30 g of butter
• 150 ml light beer
• 1 egg
• 3 tablespoons of vanilla sugar
• 1 tbsp powdered sugar
• 1 tbsp cinnamon
• pinch of salt

Method:

1. Mix sifted flour, Hera, a pinch of salt and beer in a bowl.
2. Knead into a smooth dough and leave to rest in a warm place for approximately 30 minutes.
3. Divide the dough into two parts and roll it into a rectangle on a floured board.
4. Then spread the cherries and ground nuts evenly on the dough.
5. Sprinkle with sugar, cinnamon and pieces of chopped butter.
6. Slowly roll the dough prepared in this way into a strudel shape and transfer it to a baking sheet lined with baking paper.
7. Do the same for the second part of the dough.
8. At the end, brush the beer strudel with a beaten egg and pierce it with a fork in several places.
9. Bake in an oven preheated to 180°C for approximately 30 minutes.

This beer strudel with sour cherries tastes excellent served with vanilla cream.

Apple strudel made from beer batter

In most cases, the rolled strudel dough is sprinkled with breadcrumbs to help absorb excess apple juice. In this recipe, breadcrumbs are replaced with healthier oatmeal. Try it out!

Ingredients:

• 500 g plain flour
• 250 g Hera or butter
• 200 ml light beer
• 1000 g of apples
• 1 teaspoon of salt
• 2 handfuls of chopped walnuts
• 1 handful of raisins
• cinnamon sugar
• fine oatmeal

Method:

1. In a bowl, mix the flour, room temperature Hera, salt and make a smooth dough.
2. Then divide the dough into two parts and roll each separately into a rectangle.
3. Sprinkle the rolled dough with fine oatmeal and half of the cinnamon sugar.
4. Wash the apples and grate them on a coarse grater.
5. Spread the squeezed apples on the dough with flakes and cinnamon.
6. Sprinkle with nuts, raisins and the other half of the cinnamon sugar.
7. Roll up the beer strudel and place it on a baking sheet lined with baking paper.
8. Continue in the same way with the other half of the dough.
9. Bake in an oven preheated to 170°C for approximately 40 minutes.

A few tricks for a perfect beer strudel

• If you have too juicy apples, it could happen that your strudel will be as if wet after baking. To prevent this, you can squeeze the apples slightly before adding them to the dough. It also helps to sprinkle the dough with breadcrumbs, ground nuts, coconut or oatmeal.
• A proper strudel should be so-called rolled, thinner doughs are better rolled. If your dough is too thick, you can choose a folded one instead of a rolled one to make sure that the dough cooks well.
• Before putting it in the oven, it is recommended to make several holes in the strudel with a fork or skewer. These prevent possible cracking during baking or flattening of the strudel after taking it out of the oven. This is because the steam from the apples will be able to escape through the holes.
• In addition to the egg, you can also use a mixture of butter and sugar to coat the surface of the strudel, which will create a crispy caramel crust on the surface.