Poppy Seed and Apple Strudel

Name: Poppy Seed and Apple Strudel (Mákos-almás rétes)
Cuisine: Hungarian
Ingredients: 12 large sheets fresh filo pastry, thawed if frozen; 50 g/2 oz/¼ cup butter, melted, plus extra for greasing; 75 ml/5 tbsp ground almonds; 10 ml/2 tsp poppy seeds; 10 ml/2 tsp icing (confectioners’) sugar; 60 ml/4 tbsp caster (superfine) sugar; 60 ml/4 tbsp sultanas (golden raisins); 60 ml/4 tbsp sultanas (golden raisins); 30 ml/2 tbsp ground poppy seeds; 3 eating apples, peeled and thinly sliced

Mákos-almás rétes

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

Rétes is the star of Hungarian patisserie – the finest and most delicate of flaky pastry, wrapped around sweet or savoury fillings. Making it from scratch is laborious, but ready-made strudel or filo pastry gives excellent results.

Ingredients

12 large sheets fresh filo pastry, thawed if frozen
50 g/2 oz/¼ <

Europe
Hungary
Dessert
Vegetarian

Method

To make the filling, put 80-100ml/3½fl oz/scant ½ cup water into a pan with the sugar. Bring to the boil and simmer for 2 minutes to dissolve the sugar. Stir in the sultanas and poppy seeds, then set aside to cool. Preheat the oven to 180°C/350°F/Gas 4 and brush