On the occasion of Štrudlafest, we present recipes for savory and sweet strudel

1. Turkey, Spinach & Beer Savory Strudel

Dough Ingredients:

• 400g all-purpose flour

• 6 tbsp vegetable oil

• 6g salt

• 250ml lukewarm water (Alternatively: 1 pack of store-bought phyllo pastry sheets)

Filling Ingredients:

• 700g turkey thigh

• 1 onion

• 3 cloves garlic

• 200g fresh spinach

• 150g feta cheese

• 200ml "Zlatni medvjed" beer (Pivovara Medvedgrad)

• 50ml vegetable oil

• Salt and black pepper to taste

• 1 tsp garlic powder

• 1 tsp sweet smoked paprika

• Grated lemon zest

Preparation:

1. Marinate the turkey (24 hours ahead): Coat the turkey thigh in oil, salt, pepper, garlic powder, smoked paprika, and 100ml of beer. Cover with plastic wrap and refrigerate for 24 hours.

2. Roast the meat: Preheat the oven to 180°C (350°F). Roast the turkey for 1.5 to 2 hours until tender. Remove the bone and shred the meat.

3. Prepare the dough (if homemade): Knead flour, water, oil, and salt using a mixer for 5 minutes until smooth. Oil the dough ball, cover with film, and rest for 1 hour. (If using store-bought phyllo sheets, preheat the oven to 200°C / 400°F and grease a large baking tray).

4. Prepare the spinach filling: Sauté chopped onion and garlic in oil until soft. Add fresh spinach and cook briefly until wilted. Pour in the remaining 100ml of beer and simmer until the liquid completely reduces. Add the shredded turkey and stir on heat for a few minutes. Remove from heat, let it cool, then fold in crumbled feta cheese and lemon zest.

5. Assemble & Bake: Stretch the dough paper-thin (or stack phyllo sheets). Spread the filling evenly over the dough, roll it up tightly, and transfer to the greased tray. Brush the top with oil and bake for 20–30 minutes until golden brown. Cool slightly and serve with a cold beer.

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2. Apricot, Beer & Almond Sweet Strudel

Dough Ingredients:

• 400g all-purpose flour, 6 tbsp oil, 6g salt, 250ml lukewarm water (or 1 pack of store-bought phyllo pastry sheets)

Pastry Cream Ingredients:

• 3 egg yolks

• 35g cornstarch

• 500ml milk

• 50g vanilla sugar

• 1 tbsp vanilla extract

• Pinch of salt

• 100ml heavy whipping cream

Apricot & Beer Filling Ingredients:

• 700g fresh apricots (pitted and quartered)

• 80ml "Zlatni medvjed" beer (Pivovara Medvedgrad)

• 70g honey

• 70g toasted sliced almonds

• 50g semolina flour or breadcrumbs

• 2 tsp vanilla extract

• Grated orange zest

Preparation:

1. Make the pastry cream: Heat 400ml of milk to a boil. Whisk egg yolks, cornstarch, vanilla sugar, salt, vanilla extract, and the remaining 100ml of milk together. Pour into the boiling milk and cook over low heat, stirring constantly, for 3–5 minutes until thick. Transfer to a bowl, cover directly with plastic wrap on the surface, cool to room temperature, then chill in the fridge. Once cold, beat briefly, pour in the heavy cream, whip for 2 minutes, and return to the fridge.

2. Make the dough & filling: Prepare and rest the dough as in the first recipe. For the filling, cook quartered apricots with honey and beer over medium heat until most liquid evaporates. Stir in vanilla extract, orange zest, semolina (or breadcrumbs), and toasted almonds. Let it cool completely.

3. Assemble & Bake: Preheat oven to 250°C (480°F) and grease a baking tray. Stretch the dough thinly, spread the chilled pastry cream evenly over it, and top with the cooked apricot-beer filling. Roll carefully, place on the tray, and brush with oil. Reduce the heat slightly and bake for 20–30 minutes until golden and crispy. Chill well before serving with a glass of cold beer.