Hungarian Rétes is a type of layered pastry with a filling that is usually sweet. It became popular in the 18th century through the Habsburg Empire. Hungarian Rétes is similar to the Vienna Strudel, except it is thinner and much lighter and flavourful without being overly sugary.
There is a definite family resemblance between Strudel Dough and the Greek Phyllo. The Hungarians could first adopt the thin dough from the Turkish pastry Baklava in the 1500s.
Hungarian style strudel consists of about 6 layers of phyllo dough and can be filled with sweet or savoury fillings such as quark, apple, cabbage, poppy seeds, butternut squash etc. Retes is a traditional cake made for weddings and other family occasions. As Retes is very popular all over the country, there are Retes festivals to celebrate it and try new flavours for example Oreo flavoured.
In 2016 the town Mesztegnyő has made the longest Retes ever, it vas 104 meters long and it has been served on the Retes Festival in Mesztegnyő.
We recommend you try so many variations as you can while getting around Budapest! Fancy to try Hungarian foods? Taste them on one of the Market Tours.
Ten Interesting Facts about Strudel
Here are ten interesting facts about Hungarian strudel (known as rétes in Hungarian):
1. Austro-Hungarian Origins
Hungarian strudel has roots in the Austro-Hungarian Empire, and its culinary origins are shared with Austrian Apple strudel aka Apfelstrudel. However, over time, Hungary developed its own unique strudel varieties and techniques.
2. Strudel: Paper-Thin Dough
Traditional Hungarian strudel dough is famously paper-thin and hand-stretched until it’s almost transparent. This delicate dough is key to the flaky texture of the strudel.
3. Strudel Made by Hand
The preparation of the dough is an art form in itself, with skilled bakers stretching it carefully on large tables by hand, ensuring it doesn’t tear. The dough is often said to be thin enough to “read a newspaper through.”
4. Strudel Fillings
Hungarian strudel comes with a wide variety of fillings, both sweet and savory. Popular fillings include apple (alma), sour cherry (meggyes), poppy seed (mákos), cottage cheese (túrós), and even cabbage (káposztás) for a savory twist.
5. Strudel for Holiday
Strudel is a beloved dessert in Hungary, especially during holidays and festive occasions. It’s commonly served at Christmas, Easter, and family celebrations with various fillings. Budapest residents often go out in the chillier weather and get a coffee with a strudel from a food stall. Our recommendation is the Strudel Stall on Normafa Hill, Budapest.
6. Historical Roots in Turkish Cuisine
Strudel is believed to have been influenced by Turkish baklava during Ottoman rule in Hungary (16th–17th centuries). The technique of stretching dough for baklava likely inspired the paper-thin dough used in Hungarian strudel. But then it questions the historical theory of Austro – Hungarian origins as the Austrians came after the Turks chronologically speaking.
7. Transylvanian Strudel
A special variety known as Székely / Szekler strudel comes from the Hungarian-speaking regions of Transylvania (today in Romania). It is often made with a mix of poppy seeds and walnuts, giving it a unique flavour.
8. Strudel Houses
Hungary has special bakeries called rétesház (strudel houses) where only strudel is made. These establishments offer a range of both traditional and modern takes on the pastry and are popular spots for tourists and locals alike.
9. Not Always Sweet
While sweet fillings like apple and cherry are most common, savoury versions are also popular. Fillings like cabbage, potatoes, and spinach are used to create a hearty dish perfect as a meal or snack. If you are into Turkish savoury pastries you must try the Hungarian savoury strudel varieties, so yummy!
10. Hungarian Strudel Day
Hungary celebrates Strudel Day (Rétesnap) in some regions, where communities gather to make, bake, and enjoy strudel together, showcasing regional recipes and methods. It’s a fun way to honour this iconic Hungarian pastry.
