Hungarian Sour Cherry Strudel (Meggyes Rétes)

Meggyes Rétes, or Hungarian Sour Cherry Strudel, is a classic dessert in Hungarian cuisine. This delicious pastry is filled with tart sour cherries and wrapped in layers of flaky phyllo dough, creating a perfect balance of sweet and sour flavors.

Hungarian Sour Cherry Strudel (Meggyes Rétes)

Ingredients

  • 1 pound sour cherries, pitted
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup bread crumbs
  • 8 sheets phyllo dough
  • 1/2 cup melted butter
  • Powdered sugar for dusting

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, mix the pitted sour cherries with granulated sugar and ground cinnamon.
  3. Sprinkle bread crumbs over the phyllo dough sheets, then layer the sheets on top of each other, brushing each layer with melted butter.
  4. Spread the cherry mixture along the length of the phyllo dough, leaving some space at the edges. Fold the edges over the filling and roll the strudel.
  5. Place the strudel on a baking sheet, seam side down, and brush the top with more melted butter.
  6. Bake for 35-40 minutes, or until the strudel is golden brown and crispy.
  7. Let the strudel cool for a few minutes, then dust with powdered sugar before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
35g
Protein
3g
Fat
11g

Supplies

Baking sheet Pastry brush

Tools

Oven

Serving suggestions

Serve the Meggyes Rétes warm, with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips & tricks

For a shortcut, you can use store-bought canned sour cherries instead of pitting fresh cherries.

Cost

$10