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Authentic Hungarian Strudel Recipes: Homemade Hungarian Pumpkin Strudel (Tökös Rétes)
My Hungarian pumpkin strudel recipe (Tökös Rétes) is possibly the most delicious Hungarian strudel recipe you’ve ever baked at home. View the recipe and video below!
➡️ Looking for authentic Hungarian pumpkin strudel recipes? Stop the search because on this page you’ll find out how to make sweet pumpkin strudel from scratch. Have you never heard of strudel, not to mention pumpkin strudel? Well, it’s time to taste one of the most delicious pumpkin desserts and Hungarian cakes.
➡️ Strudel has Austrian origins, but it was taken over by Hungarian gastronomy a long time ago and is now one of the national desserts of this country. My easy homemade strudel recipe helps you to make Hungarian pumpkin strudel at home with fresh pumpkin and more simple and tasty ingredients.
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Homemade Hungarian Pumpkin Strudel from Scratch (Tökös Rétes)
➡️ Making pumpkin strudel is a simple task for anyone who has basic knowledge of baking homemade cakes. You need just to watch the cake-baking video below and learn how to make pumpkin strudel from scratch using a yummy traditional Hungarian strudel recipe with fresh pumpkin!
Homemade Hungarian Pumpkin Strudel (Tökös Rétes)
- 3.5/100 oz/g butter
- 2 tbsp sunflower oil
- 25/800 oz/g pastry sheets, bought or homemade (12 sheets)
- 21/600 oz/g coarsely grated sweet pumpkin core (butternut squash or butternut pumpkin is the best variety because it's very sweet and flavored)
- 10 tbsp semolina
- 18 tbsp granulated sugar
- 1 ½ tsp cinnamon powder
- 1 egg
- powdered sugar for garnish (optional)
- cut the butter into small cubes, put them in a small saucepan, and add 2 tablespoons of oil to avoid burning.
- put the saucepan on the stovetop over a medium temperature and wait until melts the butter.
- brush 4 dough sheets with melted butter and place them on top of each other just like in the video.
- sprinkle a tablespoon of semolina over the last dough sheet in a strip.
- spread over semolina about 1/3 of the quantity of sweet pumpkin (about 200 g/7 oz).
- sprinkle 6-8 tablespoons of sugar over the pumpkin, according to your taste and pumpkin sweetness.
- sprinkle over sugar about half a teaspoon of cinnamon powder or to taste.
- sprinkle 3 tablespoons of semolina over cinnamon.
- bend the edges of the sheets inwards on the long sides, just like in the video, then roll the filled dough sheets as tight as possible.
- put the roll on a tray coated with baking paper.
- proceed identically with the rest of ingredients and make other 2 rolls.
- break an egg into a bowl, beat it up with a fork, then brush the top and sides of the rolls.
- put the tray in the preheated oven at 180 C/360 F and bake the pumpkin strudel until golden browned (25-30 minutes.)
- remove the tray from the oven and wait for the pumpkin cake to cool to room temperature.
- remove the ends (optional), then cut the rolls into pieces of the desired size.
- sprinkle over some powdered sugar before serving.
Preparation Tips for the Best Results:1. Choose the Right Pumpkin: Opt for a sugar or pie pumpkin when making the filling. These varieties are sweeter and have a smoother texture compared to carving pumpkins. Alternatively, canned pumpkin puree can also be used for convenience. 2. Roll Out the Dough Carefully: When working with the strudel dough, take your time to roll it out as thinly as possible. The thinner the dough, the more delicate and flaky your strudel will be. Be patient and gentle to avoid tearing the dough. 3. Keep the Filling Moist and Spiced: Ensure the pumpkin filling is well-spiced with warming spices like cinnamon, nutmeg, and cloves. Adding a touch of sugar and a splash of citrus juice (such as lemon) can enhance the flavor profile. Keep the filling moist but not overly wet to prevent a soggy strudel. 4. Brush with Butter for a Golden Finish: Before baking, brush the top of the strudel with melted butter. This not only adds a rich flavor but also helps achieve a beautifully golden crust. 5. Rest Before Slicing: Allow the Homemade Hungarian Pumpkin Strudel to cool for a few minutes after baking. This resting period allows the flavors to meld, making it easier to slice cleanly and neatly.
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FAQs about Hungarian Pumpkin Strudel
What is Hungarian pumpkin strudel?
Hungarian pumpkin strudel, also known as Tökös rétes, is a delicious dessert made with a sweet pumpkin filling rolled in thin layers of flaky pastry dough. It is a traditional Hungarian treat that is often enjoyed during the autumn season or as a special dessert for holidays.
What are the key ingredients used in Hungarian pumpkin strudel?
The key ingredients used in Hungarian pumpkin strudel include pumpkin puree, sugar, breadcrumbs, ground cinnamon, ground cloves, lemon zest, butter, phyllo or strudel dough, and powdered sugar (for dusting). Some variations may also include crushed walnuts or raisins in the filling for added texture and flavor.
How is Hungarian pumpkin strudel prepared?
To prepare Hungarian pumpkin strudel, start by mixing the pumpkin puree with sugar, breadcrumbs, cinnamon, cloves, and lemon zest to create a sweet and spiced filling. Melt butter and brush it onto the thin layers of phyllo or strudel dough. Spoon the pumpkin filling onto the dough and spread it evenly. Roll up the dough tightly, tucking in the ends, to create a log-shaped strudel. Brush the top with more melted butter and bake until golden and crispy. Once cooled, sprinkle the strudel with powdered sugar before serving.
Can I use fresh pumpkin instead of pumpkin puree?
Yes, you can use fresh pumpkin instead of pumpkin puree in Hungarian pumpkin strudel. To do so, you’ll need to cook and mash the pumpkin until smooth. Remove the excess moisture by draining or squeezing the mashed pumpkin using a cheesecloth or paper towel. Then, proceed with mixing the spiced pumpkin filling as instructed in the recipe.
Can I make my own phyllo or strudel dough for Hungarian strudel?
Yes, you can make your own phyllo or strudel dough for Hungarian strudel, but it requires some skill and practice. The traditional dough is made by stretching and rolling out thin layers of dough until they become almost translucent. If you are up for the challenge, you can find recipes and instructions online for making homemade phyllo or strudel dough. Alternatively, store-bought phyllo dough can be a convenient option that saves time and effort.
Can I freeze Hungarian pumpkin strudel?
Yes, Hungarian pumpkin strudel can be frozen for later enjoyment. Once baked and cooled, wrap the strudel tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or bag. It can be stored in the freezer for up to 2-3 months. To serve, thaw the strudel in the refrigerator overnight and reheat it in a preheated oven until warmed through.
Can I add other ingredients to the pumpkin filling?
Yes, you can add other ingredients to the pumpkin filling to personalize the flavors of your Hungarian pumpkin strudel. Some popular additions include crushed walnuts, raisins, or even a touch of honey or maple syrup for added sweetness. These additions can enhance the texture and taste of the strudel and add a delightful twist to the traditional recipe.
Can I serve Hungarian pumpkin strudel with a sauce or topping?
Hungarian pumpkin strudel is delicious on its own, but you can certainly serve it with a sauce or topping if desired. Traditional options include a drizzle of melted chocolate, a dollop of whipped cream, or a scoop of vanilla ice cream. These additions can complement the flavors of the pumpkin and provide extra indulgence to the dessert.
Can I make Hungarian pumpkin strudel in advance?
Yes, you can make Hungarian pumpkin strudel in advance. Prepare the strudel as instructed, then refrigerate it before baking. When you’re ready to serve, simply remove it from the refrigerator, brush it with melted butter, and bake it until golden and crispy. This allows you to prepare the strudel ahead of time and have it freshly baked just before serving.
Can I reheat leftover Hungarian pumpkin strudel?
Yes, you can reheat leftover Hungarian pumpkin strudel. Preheat your oven to a moderate temperature, place the strudel on a baking sheet, and bake for a few minutes until it is warmed through and the pastry becomes crispy again. Avoid microwaving the strudel, as it can make the pastry soggy.
Related Strudel Recipes and Culinary Articles
➡️ Enjoy making Hungarian pumpkin strudel recipes from scratch! For additional info, read more on strudel. I also recommend other delicious Hungarian strudel recipes available on this site (see below.)
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