Flying in poppy flour

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Rétes (ray-tesh) is a Hungarian specialty that you might know as strudel. We take our own fresh dough and carefully hand stretch it over an 8-foot table until it’s thin enough to read the recipe through it. Then it’s folded and layered with melted butter and a sprinkle of cake crumbs, wrapped around fresh tasty fillings, baked until golden brown and dusted with powdered sugar. It’s some good eating, especially warm.

In May we’re offering a traditional Hungarian rétes flavor, poppyseed. But this poppyseed filling is extra extra special- made with Michigan honey, a touch of local heavy cream, citrus zest and finely ground poppy “flour” we imported all the way from Budapest, Hungary. Nothing else would do, because the poppy flour (only available in Hungary) gives the filling a richer texture and flavor. Inside each slice of flaky strudel the poppy is also paired with another filling of fresh cream cheese from our neighbor Zingerman’s Creamery along with a little vanilla bean and a pinch of powdered sugar. Our bakers put so much care and thought went in to putting our poppy seed cream cheese rétes over the top. We think you really can taste the difference. We hope you’ll give it a try soon.