Hungarian Túrós Rétes (Cheese Strudel) is a crispy, flaky pastry filled with a creamy, slightly sweet cheese filling. Traditionally made with hand-stretched strudel dough or store-bought phyllo, this dessert is popular at family gatherings and Sunday lunches in Hungary.
👉 Shortcut: Use 8-10 sheets of phyllo dough instead!
For the Cheese Filling:
✔ 500 g (2 cups) túró (Hungarian farmer’s cheese) or ricotta 🧀 ✔ 2 tbsp sour cream 🥄 ✔ 2 egg yolks 🥚 ✔ 4 tbsp sugar 🍯 ✔ 1 tsp vanilla extract 🍦 ✔ 1 tbsp semolina or breadcrumbs (to absorb moisture) 🌾 ✔ 1 handful raisins (optional, soaked in rum or warm water) 🍇 ✔ 1 tsp lemon zest (optional, for extra flavor) 🍋
For Serving:
✔ Powdered sugar (for dusting) ❄ ✔ Sour cream (on the side, optional) 🥄
👩🍳 Instructions
1️⃣ Make the Dough (if from scratch)
In a bowl, mix flour, salt, water, vinegar, oil, and egg. Knead until smooth.
Cover and let rest for 30 minutes at room temperature.
Roll out the dough on a floured surface, then carefully stretch it paper-thin over a clean tablecloth.
Brush with melted butter and let it rest while making the filling.
2️⃣ Make the Cheese Filling
In a bowl, mix cheese, sour cream, egg yolks, sugar, vanilla, semolina, and lemon zest.
Stir in raisins (if using) and mix until creamy.
3️⃣ Assemble the Strudel
If using phyllo dough: Layer 4-5 sheets, brushing each with melted butter.
Spread the cheese filling evenly over the dough, leaving a 1-inch border.
Roll up gently but tightly, using the tablecloth to help roll.
Transfer to a buttered baking sheet, seam-side down.
Brush the top with more butter for crispiness.
4️⃣ Bake & Serve
Preheat oven to 180°C (350°F).
Bake for 30-35 minutes, until golden brown and crisp.
Let cool, then dust with powdered sugar.
Slice and serve warm with a dollop of sour cream or fresh fruit.
🍽️ Tips & Variations
✔ For extra crispiness, add a second layer of phyllo before filling. ✔ Use mascarpone for a creamier texture. ✔ Like it less sweet? Reduce sugar or add a pinch of salt.
