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Almás Rétes

Apple Strudel

Hungarians love rétes, and one of the most popular variety is filled with apples. This is a translation of a recipe submitted to mindmegette.hu by user Mirza. It makes 3 strudels.

Ingredients:
2 packs frozen strudel sheets (4 sheets for 1 strudel)
Oil
Bread roll crumbs
1.5 kilograms sourish apples
Sugar
Cinnamon
Powdered sugar

Method:
Wash, peel and grate the apples, then divide into three equal portions. Lay a wet kitchen towel on the table and lay one sheet of pastry on it. Pour oil in a small pot, and use a pastry brush to drip oil on the pastry. Lay another sheet of pastry on the first one, and repeat the above steps until you have four sheets on top of each other. Sprinkle the top sheet with some bread roll crumbs. (This is to soak up some of the juice from the apples.) Press out excess juice from apples, then put one portion on the pastry. Sprinkle with sugar (amount depends on sourness of apples used), cinnamon and bread roll crumbs. Use the kitchen towel to roll up the pastry, then fold down ends to prevent them from opening during baking. Use the brush to oil a pan, and bake strudels in very hot oven for 8 to 10 minutes. Let cool, slice and sprinkle with powdered sugar before serving.

  1. wolfi says:

    This is also one of our favourites – although I like mákos rétes (poppy seed) even more – so my wife always makes these two varieties.

    In Soth Tyrol we had some with a different dough but an interesting addition:

    roasted pine seeds aka fenyö mag – expensive but worth it …

    PS: In many supermarkets you can buy fresh/cooled pastry, we think it’s better than the frozen one.

 
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