Apfelstrudel: Warm, Flaky, and Filled With Spiced Apples and Beer-Kissed Sweetness

Apple Strudel is a golden, crisp pastry roll stuffed with tender spiced apples, plump raisins, and toasty breadcrumbs — the iconic dessert of Alpine beer halls and winter kitchens.

This version leans into the beer-forward twist: golden raisins soaked in malty lager or wheat beer for subtle depth and a whisper of hops.

It’s the ultimate warm finish to a roast-heavy meal, best served hot with a spoonful of cream and a stein of something sweet.

Ingredients (Serves 6–8)

Filling

• 5–6 tart apples (Granny Smith, Braeburn, or Pink Lady), peeled and thinly sliced
• ½ cup golden raisins
• ¼ cup beer (Vienna lager, Märzen, or wheat beer – malty and smooth)
• ½ cup breadcrumbs (toasted in butter)
• ¼ cup sugar (adjust to taste)
• 1 tsp cinnamon
• ¼ tsp nutmeg
• Zest of 1 lemon
• Pinch of salt

Pastry

• 1 sheet puff pastry or strudel dough (thawed if frozen)
• 2 tbsp butter, melted (for brushing)
• 1 tbsp powdered sugar (for garnish)

To Serve

• Whipped cream, vanilla sauce, or a scoop of ice cream
• Optional: drizzle of warm beer caramel or honey

Instructions

Step 1: Soak the Raisins

1. In a small bowl, combine raisins and beer. Let soak for 20–30 minutes to absorb flavor. Drain before using.

Step 2: Prepare the Filling

1. In a skillet, toast breadcrumbs in a bit of butter until golden. Set aside.
2. In a large bowl, combine apples, soaked raisins, sugar, cinnamon, nutmeg, lemon zest, and a pinch of salt. Toss gently.

Step 3: Assemble the Strudel

1. Preheat oven to 375°F (190°C).
2. On a floured towel or parchment sheet, roll pastry into a thin rectangle (about 12×16″).
3. Sprinkle toasted breadcrumbs in the center third of the dough. Pile apple mixture over the crumbs.
4. Fold in the sides, then roll the strudel like a burrito. Place seam-side down on a baking sheet.
5. Brush with melted butter. Use a sharp knife to gently score the top (optional, for vents).

Step 4: Bake Until Golden

1. Bake for 35–45 minutes, until crisp, golden, and bubbling at the seams.
2. Let cool slightly before dusting with powdered sugar.

Step 5: Serve Warm

1. Slice thick and serve warm with whipped cream, vanilla sauce, or a scoop of ice cream.
2. For a beer-forward flourish, drizzle with warm beer caramel or a honey-bock glaze.

Flavor Variations

• Add chopped nuts (walnuts, pecans, hazelnuts) for crunch
• Use dried cherries or apricots instead of raisins
• Add a splash of rum or brandy to the filling for extra richness
• Serve with a spiced beer reduction instead of caramel

Beer Pairing

In the Raisins

• Vienna lager, Märzen, or wheat beer — smooth, sweet, and not too bitter
• Avoid IPAs or dark stouts (they can turn the raisins bitter)

In Your Glass

• Doppelbock or Märzen to match the warm spice
• Belgian Dubbel or Tripel for raisin-like complexity
• Fruit lambic (apple or cherry) for a vibrant contrast
• Non-alcoholic: malt beer or spiced apple cider

Final Thoughts

Apple Strudel isn’t just dessert — it’s nostalgia wrapped in pastry. The apples soften into sweet ribbons, the beer-plumped raisins add warmth, and the pastry bakes into a buttery, flaky crust that holds it all together.

It’s cozy, classic, and just unexpected enough to earn its place at a beer-forward table.

Serve it warm, pour the last round, and let the scent of apples and malt linger. 🍏🥨🍺🔥

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