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.
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
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the pitted sour cherries with granulated sugar and ground cinnamon.
- Sprinkle bread crumbs over the phyllo dough sheets, then layer the sheets on top of each other, brushing each layer with melted butter.
- 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.
- Place the strudel on a baking sheet, seam side down, and brush the top with more melted butter.
- Bake for 35-40 minutes, or until the strudel is golden brown and crispy.
- 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