How to make it
6 steps. Take it one step at a time.
Combine flour, salt, warm water, vegetable oil, and vinegar
In a large bowl, combine flour, salt, warm water, vegetable oil, and vinegar. Knead the dough until smooth and elastic, at least 10 minutes. Divide into two balls, brush with oil, and let rest in a warm place for 30 minutes.
30 minPrepare the filling
While the dough rests, prepare the filling. Toss sliced apples with sugar and cinnamon. In a small pan, lightly toast the breadcrumbs until golden brown.
Cover a large table
Cover a large table with a clean tablecloth and dust generously with flour. Place one dough ball in the center and roll out slightly. Using the backs of your hands, gently stretch the dough from the center outwards until it covers the table and is transparent.
Trim the thick edges of the dough
Trim the thick edges of the dough. Brush the entire surface with melted butter (180°C (356°F) oven preheating should be done now). Sprinkle half of the toasted breadcrumbs over two-thirds of the dough, then spread half of the apple mixture over the breadcrumbs.
Using the tablecloth, lift the edge of the dough
Using the tablecloth, lift the edge of the dough and roll the strudel tightly. Place on a baking sheet lined with parchment paper. Repeat with the second dough ball. Brush the tops with more melted butter.
Bake in the preheated oven
Bake in the preheated oven at 180°C (356°F) for 30-35 minutes until the pastry is golden brown and crisp. Allow to cool slightly before slicing.
30 min
A little kitchen wisdom
Stretching the dough until it is transparent is the secret to an authentic Rétes. Use a large table covered with a clean tablecloth to help with the rolling process.
