Gaby
Ingredients:
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
Pour the flour onto a clean work surface and make a well in the center. Gradually pour in the beer, mix it into the flour, and slowly add the melted butter.
Knead the dough for 5 to 7 minutes until it becomes elastic. This step is crucial.
This type of dough is often called “stretch dough.”
Once the dough is smooth, let it rest for a few minutes while you prepare the filling.
Now work with the dough.
Lay out a large towel and sprinkle it with flour.
Roll the dough out and then gently 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 them with sugar, breadcrumbs, and cinnamon; add nuts if desired.
Melt 1 tablespoon of butter separately and brush each layer with it as you roll the strudel.
Bake at 350–400°F (180–200°C) until done, about 40–50 minutes.
