kettsréteggé

Kettseretegge is a traditional Hungarian dish, often described as a type of layered pastry or cake. The name itself suggests a connection to "rettes," which refers to strudel in Hungarian cuisine. While variations exist, the core of kettseretegge typically involves thin layers of dough, sometimes enriched with eggs or butter, interspersed with a filling.

The filling commonly features a blend of ingredients such as apples, quark (túró), and sugar, often enhanced with spices like cinnamon. Some recipes might incorporate nuts, raisins, or poppy seeds. The dough is usually rolled out very thinly, allowing for a delicate texture after baking. The layers are assembled and then baked until golden brown and the pastry is crisp.

Kettseretegge can be served as a dessert or as a sweet treat. Its preparation is considered somewhat labor-intensive due to the thinness required of the dough layers. It is a regional specialty, with families often having their own treasured versions passed down through generations. The dish embodies a classic element of Hungarian baking, showcasing a focus on delicate pastry and comforting, familiar flavors.