Dessert

Hungarian Apple Strudel (Almás Rétes)

Name: Hungarian Apple Strudel (Almás Rétes)
Prep time: 1 h
Cook time: 40 min
Total time: 2 h 10 min
Yield: 6 servings
Cuisine: hungarian
Ingredients: 250 g all-purpose flour; 120 ml water lukewarm; 2 tbsp vegetable oil; 0.5 tsp white vinegar; 0.5 tsp salt; 700 g apple peeled, cored, and thinly sliced; 80 g granulated sugar; 1 tsp cinnamon; 1 tsp lemon zest; 50 g raisin (optional); 3 tbsp bread crumb; 50 g unsalted butter melted; 1 tbsp powdered sugar

This classic Hungarian strudel features a delicate, flaky pastry wrapped around a sweet and spiced apple filling. It's a comforting dessert perfect for sharing or enjoying with a cup of coffee. The dough is surprisingly manageable for a homemade strudel.

An original recipe by Forkin

Total time: 2 hr 10 min
Serves: 6
Difficulty: Medium
Per serving: 427 kcal

Vegetarian

Allergen information: may contain gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

250 gall-purpose flour
120 mlwater, lukewarm
2 tbspvegetable oil
0.5 tspwhite vinegar
0.5 tspsalt

filling

700 gapple, peeled, cored, and thinly sliced
80 ggranulated sugar
1 tspcinnamon
1 tsplemon zest
50 graisin(optional)

assembly

3 tbspbread crumb
50 gunsalted butter, melted

garnish

1 tbsppowdered sugar

Equipment

rolling pin · tablecloth · pastry brush · baking sheet · wooden spoon · large bowl · parchment paper

The method

Step by step

1
Combine the all-purpose flour and salt in a large bowl.
About 1 min
2
Add the lukewarm water, vegetable oil, and white vinegar to the flour mixture.
About 1 min
3
Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 2 min
4
Knead the dough for 10-15 minutes until it is smooth and elastic.
About 15 min
Cook’s note: The dough should feel soft and pliable, not sticky.
5
Form the dough into a ball, lightly brush it with vegetable oil, and place it back in the bowl.
About 1 min
6
Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 30 minutes.
About 30 min
Cook’s note: Resting allows the gluten to relax, making the dough easier to stretch.
7
While the dough rests, prepare the filling by combining the sliced apples, granulated sugar, cinnamon, lemon zest, and raisins (if using) in a large bowl.
About 10 min
8
Preheat your oven to 190°C (375°F).
About 15 min
9
Lightly flour a large clean tablecloth or pastry cloth. This will help you stretch the dough thinly.
About 1 min
Cook’s note: A tablecloth is essential for traditional strudel stretching.
10
Place the rested dough in the center of the floured cloth and gently flatten it with your hands.
About 1 min
11
Using a rolling pin, roll the dough into a large rectangle, about 30x40 cm (12x16 inches).
About 3 min
12
Carefully begin to stretch the dough by hand, working from the center outwards, until it is very thin and almost translucent. You should be able to read a newspaper through it.
About 10 min
Cook’s note: Be gentle and patient. If the dough tears, simply pinch it back together.
13
Trim any thick edges from the stretched dough.
About 1 min
14
Brush the entire surface of the stretched dough with half of the melted butter.
About 1 min
15
Sprinkle the bread crumbs evenly over the buttered dough, leaving a 5 cm (2 inch) border on all sides.
About 1 min
Cook’s note: Breadcrumbs absorb excess moisture from the apples, preventing a soggy strudel.
16
Evenly spread the apple filling over the bread crumbs, again leaving the border clear.
About 2 min
17
Fold in the short ends of the dough over the filling.
About 1 min
18
Using the tablecloth, gently lift and roll the strudel tightly from one long side until it forms a log.
About 2 min
Cook’s note: The tablecloth helps you roll it without tearing.
19
Carefully transfer the strudel to a baking sheet lined with parchment paper, seam-side down.
About 1 min
20
Brush the top of the strudel with the remaining melted butter.
About 1 min
21
Bake for 35-40 minutes, or until golden brown and the filling is tender.
About 40 min
Cook’s note: The crust should be flaky and crisp.
22
Remove from the oven and let cool on the baking sheet for at least 15 minutes before slicing.
About 15 min
Cook’s note: Cooling allows the filling to set and prevents it from falling apart when sliced.
23
Dust with powdered sugar before serving.
About 1 min

Per serving

Nutrition

61%Score

Calories: 427kcal
Protein: 5.8g
Carbs: 75.3g
Fat: 12.5g
Fibre: 4.8g
Sugar: 32.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover strudel in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

Reheating

Reheat in a preheated oven at 150°C (300°F) for 10-15 minutes, or until warmed through.