ReceptnaptárApple strudel
Almás rétes, Hungarian apple strudel, is the summit of Hungarian baking: paper-thin stretched pastry, cinnamon apples, walnuts and raisins, with a crisp crust. Stretching the dough takes practice, but it is worth a try, because a strudel stretched by your own hands is like nothing else. When time is short, shop-bought strudel pastry also gives a good result, and the filling stays just as delicious.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Mound the flour on a surface, make a well in the centre, add the egg, salt, and enough lukewarm water to form a medium-firm, elastic dough.
- Knead the dough thoroughly for 8-10 minutes (slapping it against the board helps), until smooth, glossy and no longer sticky.
- Shape into a lightly oiled ball, cover with a bowl or cling film, and rest for at least 30 minutes at room temperature.
- Spread a large, floured tablecloth over the table, roll out the dough on it, then stretch it with the backs of your hands, carefully pulling until paper-thin and translucent.
- Peel the apples, slice thinly (2-3 mm), and scatter evenly over one half of the dough, leaving a two-finger-wide border bare at the edges.
- Sprinkle with the sugar mixed with cinnamon, the chopped walnuts, breadcrumbs and raisins, then drizzle the filled half with half the melted butter.
- Using the tablecloth, roll the strudel up tightly, tuck the ends under, and carefully slide it onto a greased baking tray.
- Brush the top with the remaining melted butter, and bake in a 200°C preheated oven for 35-40 minutes, until golden and the crust is crisp.
- Let cool to lukewarm, slice, and dust with icing sugar before serving.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Work with strudel flour, that is, high-gluten flour, because this kind of dough stretches well and tears less.
- If the apples are very juicy, sprinkle them with a little sugar and squeeze them out after 10 minutes, or the bottom of the strudel will go soggy.
- Set the oven to 200 °C (180 °C in a fan oven), and brush the top with melted butter once or twice during baking, so that it turns beautifully crisp.
Frequently asked questions
Can I use shop-bought strudel pastry?
Yes. In that case stack 3-4 sheets, brushing each with butter, and place the filling along one edge. The baking time drops to about 25-30 minutes.
Which apple is best?
Tart, firm varieties such as Jonathan or Granny Smith, because they do not fall apart during baking. Sweet apples need less sugar, but add a little lemon juice to them.
Similar recipes
- Apfelstrudel (German apple strudel with vanilla sauce) · German
- Štrudla s jabukama (filo apple strudel with little sugar) · South Slavic
- Apple pie · Hungarian
- Mini baklava rolls with little honey · Greek
- Tarte fine aux pommes (thin apple tart on filo) · French
- Milopita (Greek olive oil apple cake) · Greek
More hungarian ideas
- Julia slices
- Almond arcs
- Madoletti
- Sponge base for punch cubes
- Walnut cream slices
- 'Dried ice cream' cookies
- Twice-baked biscuits
- Spanish cookies
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings