Hungarian Sour Cherry Strudel (Meggyes Rétes): Strudel Heaven
Hungarian Sour Cherry Strudel (Meggyes Rétes): Strudel Heaven
A Cherry‑Orchard Memory
The scent of sour cherries baking in flaky strudel dough is one of the purest joys of Hungarian summer. I remember lazy afternoons in the countryside when my aunt would lay a bedsheet on the kitchen table and stretch the dough until it hung like a gossamer curtain, thin enough to read the newspaper through. Cherries from the old tree in the yard—pitted by the bucketful—went into a filling of breadcrumbs, sugar, and cinnamon, sometimes with a scattering of ground walnuts or raisins. The house filled with sweet-tart steam as the rolls baked, and soon the table was crowded with family, forks poised over the first warm slices. Meggyes rétes isn’t just dessert; it’s the taste of orchards, togetherness, and the fleeting perfection of cherry season.
Ingredients
Ingredients (serves 8–10)
Strudel Dough
- 300 g all-purpose flour
- 1 large egg
- 1 tbsp oil (neutral)
- 120–150 ml lukewarm water
- Pinch of salt
- Melted butter for brushing (about 100 g)
Cherry Filling
- 1 kg sour cherries (fresh pitted or good-quality jarred/drain well)
- 150–200 g sugar (adjust for tartness)
- 1 tsp ground cinnamon
- 100–120 g plain breadcrumbs (for absorbing juices)
- 80 g ground walnuts or almonds (optional)
- 1 tbsp vanilla sugar or extract
- Zest of 1 lemon (optional)
- Raisins soaked in rum (optional)
For Serving
- Powdered sugar
Instructions
Make the Strudel Dough
- Mix
the dough
In a large bowl, combine flour and salt. Make a well and add the egg, oil, and half the water. Mix with your hand or a spoon, gradually adding more water until a soft, slightly sticky dough forms. - Knead
Knead on a lightly floured surface for 8–10 minutes until smooth and elastic. The dough should be soft but hold together well. - Rest
Shape into a smooth ball, brush with a little oil, cover with a bowl or plastic wrap, and let rest at room temperature for at least 30 minutes (ideally 1 hour). This resting time is crucial—it makes the dough pliable for stretching.
Prepare the Cherry Filling
- Pit
and drain fresh cherries
If using fresh sour cherries, pit them and let drain in a colander for 30 minutes. Toss with sugar, cinnamon, vanilla, and lemon zest; let macerate. - Jarred
cherries
Drain well (save some juice for drinking or sauces). Mix with sugar and spices as above. - Dry
mix
Combine breadcrumbs with ground nuts if using—this will soak up excess cherry juice and prevent a soggy strudel.
Stretching and Filling the Strudel
- Set
up your workspace
Clear a large table or counter (at least 1×1.5 m). Cover with a clean, floured tablecloth or bedsheet. Place the rested dough ball in the center and brush your hands with oil. - Stretch
the dough
Press the dough gently with your oiled fingertips from the center outward, working it thinner and thinner. When it’s about 50 cm across, pick up the edges and stretch gently, letting gravity help as it hangs over the table edges. Continue until the dough is tissue-paper thin across its entire surface (you should be able to read through it). Trim any thick edges. - Add
filling
Brush the entire surface lightly with melted butter. Sprinkle breadcrumbs/nut mixture evenly over the dough, leaving a 5 cm border. Scatter drained cherries and any soaking liquid evenly over the crumbs. Drizzle with a little more melted butter. - Roll
the strudel
Using the cloth, gently roll the strudel from one long side, keeping it fairly tight but not squeezing out the filling. Roll into a long log and shape into a horseshoe or coil if your pan is small. Transfer carefully to a parchment-lined baking sheet. Brush the entire surface generously with melted butter.
Baking
- Preheat
and bake
Heat oven to 190 °C (375 °F). Bake for 35–40 minutes, until deep golden and crisp. Brush with more butter halfway through for extra flakiness. - Cool
and serve
Let cool on a rack for at least 20 minutes (ideally longer). Dust generously with powdered sugar and cut into thick slices. Serve warm or at room temperature with whipped cream or a dollop of sour cream.
Tips and Variations
- Dough
too sticky?
Don’t add extra flour during stretching; oil your hands and work surface instead. The dough should be very thin in places but tear-resistant. - Prevent
sogginess
The breadcrumb layer is crucial—it soaks up cherry juice so the strudel stays crisp. Don’t skip it! - Other
fruits
Classic rétes fillings include apple (almás rétes), cabbage (káposztás rétes), or cheese (túrós rétes). The technique is the same. - Make
ahead
Baked rétes keeps well wrapped at room temperature for 1–2 days and reheats beautifully in a hot oven to crisp up.
Perfect Pairings
Meggyes rétes shines on a Hungarian dessert table and pairs beautifully with other recipes from this series:
- With
other layered sweets
Serve slices alongside bejgli, zserbó, and flódni for a classic Christmas or Easter dessert spread—the flaky rétes provides wonderful textural contrast to denser pastries. - After
hearty meals
Perfect after Székelykáposzta, Rántott hús, or Lecsó; the tart cherries cut through rich, savory flavors. - With
fruit desserts
Pair with meggyleves (sour cherry soup) or a spoonful of Szatmár szilvalekvár (plum jam) for double cherry/plum delight. - Breakfast
or coffee time
Like bejgli or zserbó, a slice of rétes with strong coffee makes a perfect morning treat, especially after a bowl of tejbegríz.
Why We Love It
Meggyes rétes is the kind of dessert that rewards patience with pure joy: paper-thin layers that shatter into flakes, juicy cherries that burst with flavor, and the simple happiness of sharing a homemade sweet. Whether you master the stretching on your first try or learn through happy kitchen mishaps, it will become a treasured part of your Hungarian repertoire, right there with bejgli, zserbó, and the rest.
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