Traditional Hungarian Strudel

Traditional Hungarian strudel, known as “rétes”, is a beloved pastry with a rich history. It’s characterized by its thin, hand-stretched dough filled with sweet or savory fillings and rolled into layers before baking. Here’s an overview, followed by a classic recipe for apple strudel (almás rétes), one of the most traditional versions.

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🥮 Traditional Hungarian Strudel (Rétes) – Overview

• Origin: Though strudel is often associated with Austria, it has deep roots in Hungarian cuisine as well. It was influenced by Ottoman baklava and evolved into a European layered pastry.

• Texture: Paper-thin dough, layered and rolled.

• Common Fillings:

  • Sweet: Apple with cinnamon, sweetened cottage cheese (túrós), sour cherry, poppy seed, walnut.

  • Savory: Cabbage, potato, or even meat.

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🍎 Hungarian Apple Strudel (Almás Rétes) – Traditional Recipe

🧂 Ingredients (for dough):

• 250g (2 cups) all-purpose flour

• 1/2 tsp salt

• 1 tbsp vinegar (white or apple cider)

• 2 tbsp neutral oil (sunflower or vegetable)

• 120–150 ml (1/2–2/3 cup) lukewarm water

• Additional oil for brushing

🍏 Filling:

• 5–6 medium apples (peeled, grated)

• 100g (1/2 cup) granulated sugar (adjust to taste)

• 1 tsp ground cinnamon

• 50g (1/2 cup) breadcrumbs (to soak juice and prevent sogginess)

• Optional: raisins, lemon zest

🧈 Topping:

• Powdered sugar for dusting

• Melted butter for brushing

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🥄 Instructions

1. Make the Dough:

1. Combine flour and salt in a bowl.

2. Add vinegar and oil, then gradually stir in lukewarm water to form a soft, elastic dough.

3. Knead for 10–15 minutes until smooth and stretchy.

4. Shape into a ball, coat lightly with oil, cover, and let rest at room temperature for 30–60 minutes.

2. Prepare the Filling:

1. Grate apples and squeeze out excess juice.

2. Mix with sugar, cinnamon, and optional ingredients.

3. Stretch the Dough:

1. Cover a large table with a clean cloth and flour it lightly.

2. Place the rested dough in the center and roll it out slightly.

3. Using your hands (and the backs of them), gently stretch the dough outward, working around the table, until it becomes paper thin and translucent. Trim off thick edges.

4. Assemble:

1. Brush dough with oil or melted butter.

2. Sprinkle breadcrumbs over one end.

3. Spread apple filling over breadcrumbs.

4. Gently roll up the strudel using the cloth to help guide it.

5. Tuck ends and place seam-side down on a greased baking sheet.

5. Bake:

• Preheat oven to 190°C (375°F).

• Brush strudel with melted butter.

• Bake for 35–40 minutes until golden brown.

• Let cool slightly before dusting with powdered sugar.

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🇭🇺 Tips for Authenticity

• The dough must be really thin—Hungarian grandmothers say you should be able to read a newspaper through it.

• Brush each layer with butter for flakiness.

• For convenience, some modern cooks use filo (phyllo) pastry, but homemade dough is traditional.