Rétes, the Hungarian version of strudel, is a beloved pastry known for its delicate, paper-thin layers and versatile fillings. This traditional dessert showcases the remarkable skill of Hungarian bakers, as the dough must be stretched so thin that, as the saying goes, you should be able to read a newspaper through it. While sweet fillings like apple, sour cherry, and poppy seed are most common, savory versions with cabbage, potato, or cheese are also popular.

The history of rétes is intertwined with the culinary legacy of the Austro-Hungarian Empire. While strudel is often associated with Austrian cuisine, the Hungarian rétes has its own distinct characteristics and preparation methods. The technique of stretching dough paper-thin likely originated from Turkish baklava, which influenced Hungarian cuisine during the Ottoman occupation.

Making authentic rétes is considered an art form. The dough requires precise handling - after initial preparation, it must rest to develop the right elasticity. The real challenge comes in stretching the dough on a large cloth-covered table, using only the backs of your hands to gently pull it until it becomes nearly transparent. The filling is then sprinkled over one end, and using the cloth, the pastry is carefully rolled into a long cylinder. Traditional bakers insist that the dough should make a specific crackling sound when being stretched - a sign of perfect consistency.

While apple rétes (almás rétes) might be the most famous variety, Hungarian bakers have created countless variations over the centuries. Sweet versions might include túró (fresh curd cheese) with raisins, sweet poppy seed paste, or sour cherries. Modern interpretations sometimes incorporate chocolate, vanilla custard, or even Nutella. Savory versions typically feature cabbage, potato, or meat fillings seasoned with Hungarian paprika.

In Hungary, rétes is enjoyed throughout the day - as a breakfast pastry with coffee, an afternoon treat, or a dessert after dinner. It's a staple at traditional Hungarian bakeries and cafes, where it's often served dusted with powdered sugar and sometimes accompanied by vanilla sauce or whipped cream. During holidays and celebrations, it's common to find multiple varieties of rétes served together, allowing guests to sample different fillings.

From a nutritional perspective, rétes can vary significantly depending on the filling. A slice of traditional apple rétes contains approximately 250-300 calories. The pastry itself is relatively light due to its thin nature, but the fillings and butter used in preparation can add calories. Those with nut allergies should be careful as many variations contain walnuts or poppy seeds. While not typically gluten-free due to the flour-based dough, the lack of preservatives in traditional rétes makes it a better choice than many commercial pastries. For the most authentic and healthiest version, seek out bakeries that make rétes fresh daily using natural ingredients.