Apple Strudel (Almás Rétes): A Hungarian Classic

Apple Strudel (Almás Rétes): A Hungarian Classic

Apple Strudel, or Almás Rétes, is a traditional Hungarian dessert beloved for its flaky, delicate pastry and sweet, spiced apple filling. This iconic pastry is a part of Hungary’s rich culinary heritage, influenced by both Hungarian and Austrian cultures. It’s a comforting treat that combines the best of both worlds—simple ingredients and an incredibly satisfying texture. Whether enjoyed as an afternoon snack with coffee or as a decadent dessert after a family meal, Almás Rétes never fails to delight the taste buds.

History of Almás Rétes

The history of Almás Rétes (apple strudel) dates back to the Ottoman Empire’s influence on Central Europe, when the Turks brought phyllo dough into the region. This delicate dough became the basis for many pastries, including the famous strudel. While strudel was popularized in Austria, Hungary quickly embraced this pastry and made it their own by incorporating local flavors, including apples, cinnamon, and sugar.

In Hungary, Almás Rétes is often made during the apple harvest season, which peaks in late summer and early autumn. The combination of the soft, sweet apples and the crispy, buttery dough makes it the perfect dessert to serve during this time.

Key Ingredients

To make Almás Rétes, you’ll need a few simple but essential ingredients:

  • For the dough:
    • 2 cups all-purpose flour
    • 2 tablespoons vegetable oil
    • 1 large egg
    • A pinch of salt
    • Water (as needed)
  • For the filling:
    • 4-5 medium apples (preferably tart varieties like Granny Smith or Jonagold)
    • 1/2 cup sugar (adjust depending on the sweetness of the apples)
    • 1 teaspoon ground cinnamon
    • 1/4 cup raisins (optional)
    • 1 tablespoon lemon juice
    • 1/4 cup breadcrumbs (lightly toasted in butter, optional)
    • A handful of crushed nuts (optional)
  • For the glaze:
    • Powdered sugar (for dusting)
    • Butter (for greasing and brushing on the strudel)

Step-by-Step Instructions for Making Almás Rétes

1. Prepare the Dough

Making the dough for Almás Rétes is a crucial step. The dough needs to be soft and stretchable so that it can be rolled out thin enough to achieve the flaky texture.

  1. Mix the flour, salt, egg, and oil in a large bowl.
  2. Gradually add warm water, a little at a time, until the dough comes together.
  3. Knead the dough for about 5–10 minutes until it is smooth and elastic. If the dough feels too dry, add a little more water. If it’s too sticky, add a bit of flour.
  4. Once the dough is kneaded, cover it with a damp cloth and let it rest for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to stretch.

2. Prepare the Filling

While the dough is resting, you can prepare the apple filling.

  1. Peel, core, and slice the apples into thin slices.
  2. In a bowl, toss the apple slices with sugar, cinnamon, and lemon juice. If you’re using raisins and/or nuts, add them in as well. The lemon juice helps keep the apples from browning.
  3. Toast the breadcrumbs in a small pan with a little butter until golden brown. This will prevent the filling from becoming soggy by absorbing any excess moisture from the apples.

3. Roll Out the Dough

The dough needs to be stretched out into a very thin sheet. Here’s how to do it:

  1. Place a clean, smooth tablecloth or countertop and lightly flour it.
  2. Roll out the dough into a small circle, then use your hands to gently pull and stretch the dough from the edges. Continue stretching the dough until it’s very thin and nearly translucent.
  3. Once the dough is thin enough, spread the toasted breadcrumbs evenly across the surface. This step is optional but will help absorb any juices from the apples.

4. Assemble the Strudel

Now it’s time to put everything together!

  1. Spread the apple filling evenly over the dough, leaving a small border around the edges.
  2. Carefully lift one edge of the cloth or countertop and begin rolling the dough into a tight log, like a jelly roll. Be gentle so the dough doesn’t tear.
  3. Once the strudel is rolled up, place it on a baking sheet lined with parchment paper.

5. Bake the Strudel

Preheat your oven to 375°F (190°C) and bake the strudel for 30–40 minutes, or until the dough is golden and crisp.

  1. Brush the strudel with a bit of melted butter before placing it in the oven for a glossy finish.
  2. Halfway through baking, check the strudel to ensure it is cooking evenly. If the top is getting too brown, you can cover it with aluminum foil.

6. Serve the Almás Rétes

Once the Almás Rétes is finished baking, let it cool for a few minutes before slicing it into portions. Before serving, dust the strudel with powdered sugar for an extra touch of sweetness.

PREPARATION