Paper-thin hand-stretched pastry rolled around a filling of tart apples, cinnamon, and toasted breadcrumbs — the Hungarian art of strudel-making at its finest.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden cutting board or platter
Garnishes: powdered sugar, whipped cream
Accompaniments: vanilla sauce, coffee
Instructions
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1
Mix flour, egg, oil, warm water, and salt into a smooth dough. Knead 10 min until elastic. Oil the surface, cover, and rest 30 min.
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2
Toast breadcrumbs in butter until golden. Toss apple slices with sugar, cinnamon, and raisins.
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3
On a floured cloth, roll the dough thin, then carefully stretch it by hand from underneath until paper-thin and translucent.
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4
Brush stretched dough with melted butter. Sprinkle toasted breadcrumbs evenly, then spread the apple filling across two-thirds of the surface.
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5
Using the cloth, roll the strudel tightly like a log. Transfer to a buttered baking sheet seam-side down. Brush top with melted butter.
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6
Bake at 190°C (375°F) for 35-40 min until golden and crisp. Dust with powdered sugar and serve warm.
Did You Know?
A Hungarian saying goes that true rétes dough should be thin enough to read a love letter through it.
Chef's Notes
Equipment Tips
- large clean tablecloth
- rolling pin
- baking sheet
- pastry brush
Garnishing
powdered sugar, whipped cream
Accompaniments
vanilla sauce, coffee
The Story Behind Rétes
While strudel is associated with Vienna, the technique of hand-stretching dough paper-thin came to Hungary through Ottoman Turkish influence. Hungarian rétes predates the Austrian Apfelstrudel by at least a century. The art of stretching rétes dough was once considered an essential skill for Hungarian brides.
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