Hungarian Apple Strudel, known as Almás Rétes, is a traditional Hungarian dessert made with delicate, flaky pastry and a delicious filling of fresh apples, cinnamon, sugar, and buttery breadcrumbs. Baked until beautifully golden, this homemade pastry is wonderfully crisp on the outside and soft, juicy, and fragrant on the inside.
Almás Rétes is a favorite in Hungarian homes and pastry shops, especially during autumn, holidays, and family gatherings. Its warm apple filling and delicate layers of pastry make it a comforting dessert that reminds many people of Grandma's kitchen.
This recipe uses ready-made phyllo pastry for an easier homemade version while keeping the familiar flavors of traditional Hungarian apple strudel.
Want to make delicious Hungarian Apple Strudel at home? Follow the complete ingredients, easy step-by-step instructions, and Grandma's baking tips below. The step-by-step cooking video section is at the very bottom of this article, where you can follow the preparation once the video is added.
Recipe Information
Prep Time: 25 minutes
Cook Time: 35–40 minutes
Total Time: Approximately 1 hour 5 minutes
Servings: 10–12 slices
Yield: 2 apple strudel rolls
Cuisine: Hungarian
Difficulty: Easy to Intermediate
Oven Temperature: 375°F (190°C)
Ingredients
These simple ingredients create a delicious Hungarian apple strudel with crispy golden pastry and a fragrant cinnamon-apple filling.
For the Apple Filling
2 lb (900 g) apples, preferably Granny Smith, Honeycrisp, or a combination
½ cup (100 g) granulated sugar, adjusted to the sweetness of the apples
1½ teaspoons ground cinnamon
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest, optional
⅓ cup (50 g) raisins, optional
1 teaspoon vanilla extract
½ cup (55 g) plain fine breadcrumbs
2 tablespoons (30 g) unsalted butter, for toasting the breadcrumbs
For the Strudel Pastry
10 sheets phyllo pastry, approximately 9 × 14 inches (23 × 36 cm)
½ cup (115 g) unsalted butter, melted, for brushing the pastry
For the Topping
¼ cup (30 g) powdered sugar, for dusting
Grandma's tip: A combination of tart and sweet apples creates a delicious, balanced filling. The apples should be firm enough to hold their texture during baking.
How to Make Hungarian Apple Strudel – Step by Step
Step 1: Prepare the Apples
Wash, peel, and core the apples.
Cut them into thin slices or grate them using the large holes of a box grater.
Place the prepared apples in a large mixing bowl.
Add the lemon juice to help prevent browning.
If the apples release a large amount of liquid, gently squeeze out some of the excess moisture before adding the other ingredients.
This helps prevent the pastry from becoming soggy.
Step 2: Prepare the Cinnamon Apple Filling
Add the sugar, cinnamon, lemon zest, vanilla extract, and optional raisins to the apples.
Mix gently until everything is evenly combined.
The filling should smell wonderfully fragrant.
If you enjoy a stronger cinnamon flavor, add another small pinch.
Set the mixture aside briefly while preparing the breadcrumbs.
Grandma's tip: Avoid leaving the sweetened apples sitting for too long before assembly, because sugar draws out moisture.
Step 3: Toast the Breadcrumbs
Place a skillet over medium-low heat.
Add the 2 tablespoons of butter and allow it to melt.
Stir in the breadcrumbs.
Cook for approximately 3–5 minutes, stirring constantly, until lightly golden and fragrant.
Remove from the heat and allow to cool.
The breadcrumbs absorb some of the apple juices during baking, helping the strudel maintain its flaky texture.
Step 4: Prepare the Phyllo Pastry
Preheat your oven to 375°F (190°C).
Line a large baking sheet with parchment paper.
Melt the remaining butter.
Place one sheet of phyllo pastry on a clean work surface, with a long edge facing you.
Brush lightly with melted butter.
Place a second sheet on top and brush again.
Continue until you have a stack of five sheets.
Keep the unused phyllo covered with a clean, slightly damp kitchen towel so it doesn't dry out.
Repeat this process later for the second strudel.
Step 5: Add the Apple Filling
Sprinkle half of the toasted breadcrumbs over the layered phyllo, leaving approximately 1 inch (2.5 cm) around the edges.
Drain any excess liquid from the apple mixture.
Spread half of the apple filling in a strip along the long edge closest to you, leaving enough space to fold and roll the pastry.
Distribute the apples evenly so the finished strudel bakes consistently.
Avoid overfilling.
Step 6: Roll the Hungarian Strudel
Carefully fold the shorter ends of the pastry inward to help contain the filling.
Starting from the long edge closest to you, gently roll the pastry over the apples.
Continue rolling until you have a long, neat strudel.
Keep the roll snug but not excessively tight.
Place it seam-side down on the prepared baking sheet.
Repeat with the remaining five sheets of phyllo, breadcrumbs, and apple filling.
You should now have two beautiful strudel rolls.
Step 7: Brush With Melted Butter
Brush the tops and sides of both strudels with the remaining melted butter.
Make sure the pastry is evenly coated.
This helps create a golden, crisp surface.
If desired, make two or three very small, shallow slits on top to allow some steam to escape.
Step 8: Bake Until Golden Brown
Place the baking sheet in the preheated oven.
Bake for approximately 35–40 minutes, until the strudels are beautifully golden and the apples are tender.
Check after about 25 minutes.
If the pastry browns too quickly, loosely cover it with foil for the remaining baking time.
Avoid removing the strudels while the pastry is still pale.
The finished pastry should be crisp and fully baked.
Step 9: Cool and Dust With Powdered Sugar
Remove the strudels from the oven.
Allow them to cool on the baking sheet for approximately 15–20 minutes.
Transfer carefully to a serving board.
Using a fine-mesh sieve, dust the tops with powdered sugar.
The golden pastry and white sugar create the classic Hungarian bakery-style appearance.
Step 10: Slice and Serve
Using a sharp serrated knife, cut the strudels into generous slices.
Serve slightly warm or at room temperature.
Each slice should reveal layers of crispy pastry surrounding a soft, fragrant cinnamon-apple filling.
Enjoy with coffee, tea, or a small scoop of vanilla ice cream.
Your homemade Hungarian Apple Strudel is ready — beautifully flaky, golden, and filled with delicious cinnamon apples! 🇭🇺❤️
Grandma's Tips for Perfect Hungarian Apple Strudel
1. Choose the Right Apples
Firm apples such as Granny Smith and Honeycrisp work beautifully because they maintain their texture during baking.
2. Remove Excess Apple Juice
Very juicy apples can make the pastry soggy. Drain or gently squeeze out excess liquid before filling the strudel.
3. Don't Skip the Breadcrumbs
Toasted breadcrumbs absorb apple juices and add a pleasant buttery flavor.
4. Keep the Phyllo Covered
Phyllo pastry dries out quickly. Keep unused sheets covered with a slightly damp towel while working.
5. Brush Each Layer With Butter
A light coating of melted butter helps produce crisp, separate pastry layers.
6. Let the Strudel Rest Before Slicing
Allowing the baked strudel to cool slightly helps the filling settle and makes slicing easier.
Common Mistakes to Avoid
Soggy bottom: The apples may contain too much juice, or the breadcrumbs may have been omitted. Drain excess liquid and use the toasted breadcrumbs.
Pastry tearing: Phyllo becomes fragile when dry. Work carefully and keep unused sheets covered.
Filling leaking out: Avoid overfilling and fold the ends inward before rolling.
Strudel not crispy: Bake until thoroughly golden and avoid using too much liquid in the filling.
Apples too firm: Slice the apples thinly and bake until tender.
Pastry too dark: Reduce the oven temperature slightly or cover loosely with foil if the outside browns before the filling is cooked.
Traditional Hungarian Apple Strudel Variations
Hungarian Rétes can be prepared with several different fillings.
Classic Apple and Cinnamon Rétes: The traditional combination of apples, cinnamon, and sugar.
Apple and Walnut Rétes: Add approximately ½ cup of chopped walnuts to the apple mixture for an extra nutty flavor.
Apple and Raisin Rétes: Include sweet raisins for a familiar Central European variation.
Apple and Poppy Seed Rétes: Combine apples with a sweetened ground poppy seed filling.
Apple and Plum Rétes: Replace some of the apples with fresh sliced plums for a slightly tart flavor.
Homemade Stretched-Dough Rétes: For a more traditional preparation, make a thin, elastic strudel dough and stretch it carefully over a cloth-covered table instead of using ready-made phyllo.
Each version offers a different flavor while preserving the comforting character of Hungarian strudel.
How to Store Hungarian Apple Strudel
Room Temperature
For freshly baked strudel, allow it to cool completely.
Store covered in a cool place for up to one day, provided the filling contains only the ingredients in this recipe.
Refrigerator
Store leftover strudel in an airtight container in the refrigerator.
For best quality, enjoy within 3–4 days.
The pastry may soften slightly during storage.
Freezer
Wrap fully cooled strudel portions tightly in freezer-safe packaging.
Freeze for up to 2 months for best quality.
Thaw in the refrigerator before reheating.
How to Reheat
For crispy pastry, reheat in a preheated oven at 325°F (165°C) for approximately 8–12 minutes, or until warmed through.
Avoid reheating for too long, which can dry the filling.
What to Serve With Hungarian Apple Strudel
Hungarian Apple Strudel is delicious on its own, but it also pairs beautifully with:
Freshly brewed coffee: A classic accompaniment to Hungarian pastries.
Hot black tea: Perfect for a cozy afternoon.
Vanilla ice cream: A delicious contrast to warm apple filling.
Lightly whipped cream: Adds a smooth and creamy touch.
Vanilla sauce: A wonderful addition for special occasions.
For a traditional presentation, simply dust the strudel with powdered sugar and serve with coffee.
Frequently Asked Questions
What Is Hungarian Apple Strudel Called?
Hungarian Apple Strudel is called Almás Rétes.
Is Hungarian Rétes the Same as Austrian Apple Strudel?
They are closely related Central European pastries. Traditional Hungarian Rétes commonly uses very thin stretched dough and can be filled with apples, cherries, cottage cheese, poppy seeds, or other ingredients.
Can I Use Store-Bought Phyllo Pastry?
Yes. Phyllo pastry is a convenient shortcut that produces a delicious, crispy homemade strudel, although traditional hand-stretched Rétes dough has its own distinctive texture.
Why Is My Apple Strudel Soggy?
The apples may release too much liquid during baking. Remove excess moisture and use toasted breadcrumbs to absorb the juices.
Can I Make Hungarian Apple Strudel Ahead of Time?
Yes. You can bake it several hours before serving and reheat it briefly in the oven to restore some of the pastry's crispness.
A Traditional Hungarian Dessert Worth Sharing
Hungarian Apple Strudel is a wonderful example of how simple ingredients can create something truly special.
With delicate pastry, fresh apples, cinnamon, and a light dusting of powdered sugar, this traditional dessert brings together the comforting flavors of Hungarian home baking.
Whether you're making it for Christmas, a family gathering, or a relaxing Sunday afternoon, Almás Rétes is a recipe worth saving and sharing.
The warm apple filling and golden pastry make every slice delicious, especially when served with a freshly brewed cup of coffee.
🇭🇺❤️ Did your grandmother make Almás Rétes? Did she use homemade stretched dough or thin pastry sheets? And do you prefer your apple strudel with walnuts, raisins, or just cinnamon? Share your family's favorite version in the comments!
Watch the Full Hungarian Apple Strudel Cooking Video 🎥🇭🇺
Follow the complete preparation visually in the step-by-step cooking video.
See how to prepare the apples, toast the breadcrumbs, layer the thin pastry, fill and roll the strudel, and bake it until golden brown.
Pay special attention to how the apples are drained and how the pastry is rolled to prevent leaking.
🎥 Hungarian Apple Strudel (Almás Rétes) – Step-by-Step Cooking Video