Retesz

Rétesz, commonly written rétes in Hungarian, refers to a strudel-type pastry that is central to Hungarian and Central European baking. The term can denote both the dough used to make the pastry and the finished product. Rétes is closely associated with the broader strudel tradition rooted in the Austro-Hungarian region.

Dough and technique: Rétes dough is traditionally prepared with flour, water, oil or melted fat, and a pinch of salt. The dough is kneaded and then stretched by hand (or rolled very thin) to a nearly translucent sheet. The process emphasizes ultra-thin layering, often achieved by a skilful hand, and the sheet is typically brushed with a small amount of oil or melted fat to aid flexibility.

Fillings: Fillings are diverse, ranging from sweet to savory. Common sweet fillings include apple, sour cherry, apricot, poppy seed (mák), and curd cheese (túrós). Savory versions use ingredients such as cabbage, potato, or spinach. The filling is placed along one edge of the stretched dough, which is then rolled up tightly to form a log or long roll before baking.

Baking and serving: The rolled pastry is brushed with butter or oil and baked until golden and crisp. After baking, rétes may be dusted with sugar or served with sugar and sometimes cream or custard. It is typically enjoyed as a dessert, snack, or festive pastry.

Geography and cultural context: Variants of rétes appear throughout Hungary and neighboring regions, including parts of Slovakia, Romania (Transylvania), and the Czech and Austrian areas, reflecting shared Central European culinary traditions. While the term rétes is Hungarian, similar strudel traditions exist under different names across the region.