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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.
Mix the flour and salt in a bowl, make a well and add the oil, egg and vinegar water. Mix into a soft dough.
Knead for about 10 minutes, slapping it on the counter now and then, until very smooth and elastic and it no longer sticks. Coat with oil, cover with a warm bowl and rest for 1 hour.
For apples, peel, core and slice or coarsely grate them and toss with the sugar and cinnamon. For cherries, pit and drain them well. For poppy seeds, mix the ground seeds with the sugar and a little hot milk into a thick paste. Toast the breadcrumbs in a spoonful of the butter.
Heat the oven to 200°C (400°F). Cover a table with a clean cloth and dust it with flour. Roll the dough out a little, then slide your hands, knuckles up, under it and gently pull from the center outward, moving around the table, until it is thin enough to read through, about 1 m (3 feet) across. Trim off the thick edges.
Brush the dough with melted butter and scatter the toasted breadcrumbs over one third of it. Spread the filling on top of the breadcrumbs.
Lift the cloth to roll the dough up around the filling, tucking in the sides as you go. Slide the roll onto a lined baking sheet, bending it into a horseshoe if needed, and brush with butter.
Bake for 25-30 minutes, brushing with butter once or twice, until deep golden and crisp.
Cool slightly, dust with powdered sugar and cut into slices. 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.
