Rétes: The Hungarian Strudel


Regional Variations of Rétes

While apple rétes is the most common and iconic version of this pastry, there are many other regional variations:

  1. Túrós (Cottage Cheese) Rétes: This version is often eaten as a savory dish, especially in rural areas. The cottage cheese filling can be sweetened or left savory, sometimes with the addition of herbs.
  2. Poppy Seed Rétes: The filling made from ground poppy seeds is a Hungarian classic, especially around the holidays. The poppy seeds are combined with sugar and milk to create a creamy, nutty filling.
  3. Sour Cherry Rétes: A regional favorite, cherry-filled strudel is often made with sour cherries, which balance out the sweetness of the pastry. Some versions may use fresh or canned cherries, while others use cherry jam.
  4. Plum Rétes: In the late summer and fall, Hungarian households often use plums in their strudel. This filling is sweet and tart and adds a juicy contrast to the crispy dough.

Conclusion

Rétes is a timeless pastry that holds a special place in Hungarian culture and cuisine. From its Ottoman roots to its popularization under the Austro-Hungarian Empire, this flaky, layered pastry has become a symbol of Hungary’s culinary traditions. Whether you prefer the classic apple version, a nutty poppy seed filling, or something more exotic like cherry or plum, rétes offers a delicious way to savor the flavors of Hungary. With its simple ingredients and delicate preparation, it’s a pastry that brings joy to all who partake in its creation and consumption.

For anyone interested in baking, making rétes at home is a rewarding and fun experience that will bring a piece of Hungarian history right to your table.