Rétes: The Hungarian Strudel

Sure! Here’s a more extensive version of the article, providing even more details on Rétes (Hungarian Strudel):

Rétes: The Hungarian Strudel

Rétes, or Hungarian strudel, is a beloved pastry deeply ingrained in Hungarian culture and culinary tradition. Its history spans centuries, and its evolution has been influenced by several different cultures, especially the Ottoman Empire and the Austro-Hungarian Empire. Rétes is known for its thin, elastic dough that is filled with a variety of ingredients, ranging from sweet fruit fillings to rich and savory ones. Whether it’s served as a dessert, snack, or part of a festive meal, rétes is a comforting treat that brings people together around the table.

This comprehensive article delves into the rich history of rétes, its significance in Hungarian cuisine, the ingredients involved, the method of making it, and the different regional variations that make it a unique and cherished part of Hungary’s culinary landscape.

The History of Rétes: A Fusion of Cultures

The history of rétes dates back centuries, with its roots tracing to the Ottoman Empire and the Austro-Hungarian Empire. The Turks introduced the method of layering dough into very thin sheets during their occupation of Hungary in the 16th and 17th centuries. They taught Hungarians how to stretch the dough until it was thin enough to see through, a technique that was later adopted by the Austrians, who added their own flair to the pastry.

While the Ottoman Empire may have introduced the dough-stretching technique, it was the Austrians who are credited with making strudel, or rétes, a household name across Central Europe. In Hungary, it became popular in both rural and urban kitchens, often prepared during holidays, family gatherings, and other special occasions. Over time, the pastry adapted to local tastes, with Hungarian cooks creating their own variations of the classic strudel.

Today, rétes is considered one of Hungary’s most iconic pastries. It’s made with a variety of fillings, from fruity options like apple, plum, or cherry to savory variations such as cheese and poppy seed. The pastry is cherished by the Hungarian people, and you can find it in nearly every bakery and café throughout the country.

What is Rétes?

At its core, rétes is a strudel made with a delicate, paper-thin dough that is carefully rolled around a variety of sweet or savory fillings. The dough, traditionally made from flour, water, salt, and oil or butter, is rolled and stretched until it’s almost translucent, forming a flaky, layered texture once baked.

Characteristics of Rétes:

  • Flaky Layers: The dough is rolled very thin, creating multiple layers that become flaky and crispy when baked.
  • Varied Fillings: The pastry can be filled with fruit, cheese, poppy seeds, or even savory ingredients like meat or vegetables.
  • Golden Brown: The baked pastry is golden and crispy on the outside, with a tender filling on the inside.

The most popular filling is apple, but Hungarian rétes can be made with a variety of fruits, as well as nuts, cheese, or even meat. The key to a good rétes is in the dough. It needs to be stretched thin enough to form a delicate, crispy outer layer while still being strong enough to hold the filling.

The Art of Making Rétes: Step-by-Step Guide

Ingredients

The beauty of rétes lies in its simplicity. The dough requires only a few ingredients: flour, water, oil, vinegar, and a pinch of salt. The key to making a successful rétes dough is to ensure it is smooth and elastic enough to stretch thin without tearing.

For the Dough:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon vinegar (for elasticity)
  • 1/2 cup warm water
  • 1/4 cup vegetable oil or melted butter

For the Filling: While apples are the classic filling for rétes, there are many variations depending on your preferences. The most common fillings include:

  1. Apple Filling:
    • 4-5 medium-sized apples (Granny Smith or tart apples work best)
    • 1/2 cup sugar (adjust to taste)
    • 1 teaspoon cinnamon
    • Zest of 1 lemon
    • 1/4 cup breadcrumbs or crushed nuts (optional for texture)
  2. Poppy Seed Filling:
    • 1/2 cup ground poppy seeds
    • 1/4 cup sugar
    • 1/2 cup milk
    • 2 tablespoons butter
    • 1/2 teaspoon vanilla extract or lemon zest
  3. Cottage Cheese Filling (Túrós Rétes):
    • 1 cup cottage cheese
    • 1/4 cup sugar (optional for sweetness)
    • 1 egg
    • 1 teaspoon vanilla extract
    • A pinch of salt
  4. Cherry Filling:
    • 2 cups pitted cherries (fresh or sour)
    • 1/2 cup sugar
    • 2 tablespoons cornstarch (to thicken)

Instructions

Step 1: Preparing the Dough

Making the dough for rétes is both a science and an art. The dough needs to be soft and elastic, which will allow it to be stretched into paper-thin layers without tearing. Here’s how to do it:

  1. Mix the Dry Ingredients: In a large bowl, combine the flour and salt.
  2. Add Wet Ingredients: Slowly add the water, vinegar, and oil or melted butter. Mix everything together until a dough forms.
  3. Knead the Dough: Knead the dough for about 10 minutes until it becomes smooth and elastic. You can use a stand mixer with a dough hook to make this process easier. The dough should be soft but not sticky.
  4. Rest the Dough: Divide the dough into two equal portions. Coat each with a little oil, cover with a clean cloth, and let rest for 30 minutes. Resting the dough helps relax the gluten, making it easier to stretch.

Step 2: Preparing the Filling

While the dough rests, prepare your chosen filling:

  1. Apple Filling: Peel, core, and slice the apples. Toss them in sugar, cinnamon, and lemon zest. If desired, sprinkle in breadcrumbs or crushed nuts to add texture.
  2. Poppy Seed Filling: Combine the poppy seeds, sugar, milk, butter, and vanilla in a saucepan over low heat. Stir continuously until the mixture thickens into a paste.
  3. Cottage Cheese Filling: Mix the cottage cheese, sugar, egg, vanilla, and salt in a bowl. If you prefer a smoother texture, you can blend the mixture.
  4. Cherry Filling: Combine the cherries, sugar, and cornstarch in a saucepan. Cook over medium heat until it thickens.

Step 3: Rolling Out the Dough

This is the crucial part of making rétes. The dough needs to be rolled out as thin as possible.

  1. Stretch the Dough: After the dough has rested, place it on a clean, lightly floured surface (or use a tablecloth). Start by gently stretching it with your hands, working from the center outward. Be gentle so the dough doesn’t tear. Use a rolling pin if necessary to help stretch the dough.
  2. Roll the Dough: The goal is to roll the dough until it’s nearly transparent. It should cover a large surface area. Once you’ve achieved this, you’re ready to fill it.

Step 4: Assembling the Rétes

  1. Add the Filling: Once the dough is thin and stretched, spoon the prepared filling evenly along the length of the dough, leaving a small border around the edges.
  2. Roll the Pastry: Carefully lift the edges of the dough to roll it into a tight log or cylinder. Seal the ends to prevent the filling from leaking out during baking.
  3. Brush with Butter: Before placing the rolled pastry onto a baking sheet, brush the top with melted butter. This helps achieve a golden, crispy crust.

Step 5: Baking the Rétes

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Bake: Place the prepared strudel on a parchment-lined baking sheet and bake for 30-40 minutes or until golden brown and crispy. You may want to cover the strudel with aluminum foil if it browns too quickly.
  3. Cool and Slice: Once baked, allow the rétes to cool slightly before slicing. Dust with powdered sugar if desired.
PREPARATION