FoodieAtlas
Recipes around the World
Rétes captivates with its paper-thin layers that shatter and crumble, releasing the aromas of cinnamon and caramelized fruit within. This Hungarian specialty originated from Ottoman influences and reflects centuries of Austro-Hungarian pastry traditions, where the technique of stretching dough became refined art. The filling sweetens each bite with apples, cherries, or nuts, while the exterior crisps to golden perfection. The result is an elegant pastry that balances delicate texture with robust flavor.
In a large bowl, combine the flour and salt.
Make a well in the center and add the oil, egg, and warm water.
Mix until the dough comes together. If the dough is too sticky, add a bit more flour; if too dry, add a little more water.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Cover the dough with a clean cloth and let it rest for 30 minutes.
If using fruit, peel, core, and slice it if necessary. Mix with sugar and cinnamon if desired.
If using poppy seeds, mix with sugar and a bit of water or milk to form a thick paste.
After the dough has rested, divide it into two portions.
On a floured surface, roll out each portion into a thin rectangle, about 1/8 inch thick. The dough should be very thin and almost translucent.
Spread a thin layer of breadcrumbs over the dough if using. This helps absorb any excess moisture from the filling.
Spread the fruit or poppy seed filling evenly over the dough, leaving a small border around the edges.
Carefully roll up the dough into a log or jelly roll shape, tucking in the edges as you go to seal the filling.
Preheat the oven to 375°F (190°C).
Place the rolled Rétes on a baking sheet lined with parchment paper.
Brush the top with beaten egg for a golden finish.
Bake for 30-35 minutes, or until the dough is golden brown and crisp.
Let the Rétes cool slightly before dusting with powdered sugar.
Slice into pieces and serve warm or at room temperature.
Rétes is a traditional Hungarian pastry featuring extremely thin, crispy dough rolled around fruit, nut, or savory fillings, then baked until golden brown.
Rétes originated in Hungary during the Austro-Hungarian empire and reflects Ottoman influences on Central European baking. The stretching technique is a hallmark of Hungarian pastry craft.
The dough requires flour, salt, oil, egg, and water. Common fillings include apple with cinnamon, sour cherry, or poppy seed mixed with sugar and milk.
Let the dough rest thoroughly before rolling to develop elasticity. Stretch it gently and evenly until nearly translucent. Work quickly when rolling to prevent drying.
Serve warm or at room temperature with generous powdered sugar dusting, whipped cream, or vanilla ice cream for contrast to the crispy pastry.