Almás Rétes

• servings: 12 to 16 servings
• total time: 1 hour 35 minutes

Ingredients

2 cups all-purpose flour

1 cup sour cream

1 teaspoon vinegar

1/4 teaspoon salt

2 large egg yolks, at room temperature

1 teaspoon baking powder

1 tablespoon unsalted butter, melted

1/2 cup warm water

Melted vegetable shortening

1/2 cup breadcrumbs

10 large Granny Smith apples, peeled, cored, thinly sliced

2 cups sugar, or to taste

1/2 teaspoon salt

8 ounces melted unsalted butter

1 splash lemon juice

1 tablespoon cinnamon, optional

Directions

Gather the ingredients.

In a large bowl, blend flour, sour cream, vinegar, salt, egg yolks, baking powder, butter, and water. Knead for about 30 minutes. (The dough should be light and very smooth.)

Cover and let rest 1 hour.

Gather the ingredients.

Mix together thinly sliced apples, 2 cups sugar (or to taste), 1/2 teaspoon salt, 1 tablespoon optional cinnamon, 8 ounces melted room-temperature butter and a splash of lemon juice. Raisins and ground walnuts can be added, if desired.

Refrigerate, if not using immediately, but let it come to room temperature before filling the strudel dough. If a lot of juices have accumulated at the bottom, pour them off before placing on the strudel dough.

Cover a large table with a cloth and sprinkle it lightly with flour. Place dough in the center and roll it to about 1 inch thick.

Now flour your hands lightly. Place hands, palms down, under the dough and stretch gently in all directions toward the edge of the table. While stretching, ease dough by lifting it gently. Be gentle to prevent tears!

When stretched to the thinness of tissue paper, trim off the thick edges (this can be kneaded, rolled and cut into noodles). Spread dough with melted shortening. Let dough rest 10 minutes.

Sprinkle entire surface of dough with bread crumbs. Place apple filling all over the entire surface of the dough.

Preheat oven to 375 F. Use the cloth to roll the strudel away from you. Cut into two strudels. Tuck in the ends. Place on a parchment-lined baking sheet and brush the entire surface of strudel with melted butter.

Bake 30 minutes or until flakes start to separate and strudel is shiny and golden brown. Transfer to a wire rack to cool slightly. Cut into slices and serve slightly warm with ice cream or whipped cream.