The Pilsen Region is rightfully proud of its gastronomical treasures. Do not be surprised that its celebrated fizzy miracle is also used for baking desserts. Do you wonder which drink goes with what dessert? Some like a classic apple rolled pastry; the beer version would be the best to serve after midday coffee.

For more information about the Pilsen Region, from which this recipe comes, click here.

Ingredients

Dough
1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 cup unsalted butter
1 egg
6 Tbs sugar
a pinch of salt
3/4 cup pilsner beer
flour for rolling dough

Filling
3 grated apples
1/2 cup sugar
1/4 cup raisins
1/4 cup candied fruit
1/4 cup crushed walnuts
1 tsp cinnamon

Instructions

For the dough, put flour on the pastry board, add baking powder, and mix both together. Add the egg, mashed unsalted butter, beer, sugar, and a taste of salt. Knead into a stiff pastry dough. Refrigerate or keep cold for one hour.

Knead the dough again into a small, thin circle (about 1/8 inches thick). Spread onto the dough grated apples, crushed walnuts, raisins, and candied fruit. Add cinnamon and sugar. Very carefully roll the dough from the side. Make a few small holes with a fork on the top of the finished pastry with filling, and put the pastry on a baking sheet. Put the baking sheet in the middle of a warm oven and bake until the rolled pastry gets a golden color. Smear the baked rolled pastry with beer and dust it with sugar.
Baked rolled pastry smear with beer and grit it by sugar.