Almás Rétes (Hungarian Apple Strudel)

Ingredients (1 large strudel)

Dough (traditional):

• 2 cups (250 g) all-purpose flour
• 1 egg
• 2 tbsp oil
• ½ tsp salt
• About ½ cup (120 ml) lukewarm water
• 2 tbsp melted butter (for brushing)

(Shortcut: use 6–8 sheets phyllo dough instead.)

Filling:

• 4–5 tart apples (about 800 g), peeled and grated
• ½ cup (100 g) sugar
• 1 tsp cinnamon
• 1 tbsp lemon juice
• ½ cup (50 g) breadcrumbs
• ¼ cup (40 g) raisins (optional)
• 2 tbsp melted butter

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Instructions

1. Make dough:
   Mix flour and salt. Add egg, oil, and water. Knead 8–10 minutes until smooth and elastic.
   Shape into a ball, brush with oil, cover, and rest 30–45 minutes.
2. Prepare filling:
   Squeeze excess juice from grated apples.
   Mix apples with sugar, cinnamon, lemon juice, and raisins.
   Toast breadcrumbs in butter until golden.
3. Stretch dough:
   On a floured cloth, roll dough thin, then gently stretch by hand until paper-thin.
4. Assemble:
   Brush with melted butter.
   Sprinkle breadcrumbs over dough.
   Spread apple mixture evenly, leaving edges clear.
   Fold edges in and roll up using the cloth.
5. Bake:
   Place seam-side down on a buttered baking sheet.
   Brush with butter.
   Bake at 375°F (190°C) for 35–40 minutes until golden.
6. Serve:
   Cool slightly and dust with powdered sugar.
   Slice and serve warm.