Hungarian Apple Strudel (Almás Rétes)
A traditional Hungarian strudel features a delicate dough wrapped around a filling of sweetened apples, with optional raisins and walnuts.
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Instructions
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Preheat oven to 375 F.
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Blend flour, sour cream, vinegar, salt, egg yolks, baking powder, butter, and water; knead for 30 minutes until smooth. Cover and rest for 1 hour.
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Combine sliced apples, sugar, salt, optional cinnamon, melted butter, and lemon juice; add optional raisins and walnuts. Refrigerate filling if not using immediately, ensuring it reaches room temperature and draining excess juices before use.
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Flour a cloth-covered table and roll dough to 1-inch thickness.
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Flour hands, then gently stretch the dough under palms until tissue-paper thin. Trim thick edges.
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Spread dough with melted shortening and rest for 10 minutes.
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Sprinkle dough with bread crumbs, then spread apple filling over the entire surface.
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Using the cloth, roll the dough away from you, cut into two strudels, tuck in the ends, and place on a parchment-lined baking sheet. Brush with melted butter.
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Bake for 30 minutes until golden brown. Cool on a wire rack, then slice and serve warm, optionally with ice cream or whipped cream.