Mákos Rétes

A flaky Hungarian-style strudel filled with sweet poppy seeds and finished with rich nutty brown butter for an irresistible bakery-style dessert.

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Ingredients

Dough

• 1 package phyllo dough (or homemade strudel dough)
• 120 g butter

Filling

• 250 g ground poppy seeds
• 100 g sugar
• 200 ml milk
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp honey
• 50 g raisins (optional)

For Finishing

• Powdered sugar for dusting

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Instructions

1. Brown the Butter

1. Melt butter in a saucepan over medium heat.
2. Cook until golden brown and nutty smelling.
3. Remove from heat and cool slightly.

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2. Make the Filling

1. Heat milk and sugar together.
2. Stir in poppy seeds, vanilla, lemon zest, honey, and raisins.
3. Cook 2–3 minutes until thickened.
4. Let cool.

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3. Assemble the Strudel

1. Lay one sheet of phyllo dough on a towel.
2. Brush lightly with brown butter.
3. Repeat with several layers.
4. Spread filling along one edge.
5. Roll tightly using the towel to help shape it.
6. Place seam-side down on a baking tray.

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4. Bake

1. Brush top generously with remaining brown butter.
2. Bake at 180°C (350°F) for 30–35 minutes until crisp and golden.