Sweet and Savory Strudels

One of Hungary’s favorite pastries, the humble rétes (pronounced “ray-tesh”), better known to most of us by the German name “strudel,” enjoys a prominent place in culinary culture across much of Europe and is super versatile and tasty! Usually associated with Austria, strudel is part of the heritage of the Austro-Hungarian Empire with roots in similar Near Eastern pastries, such as baklava, which was introduced into Austria by the Ottoman Turks in 1453. The oldest recorded recipes for strudel date back to the 17th century--one from 1696 sits in a handwritten cookbook at the Vienna City Library.

To make our rétes, we take our own fresh dough and carefully hand-stretch it over an 8-ft., cloth -covered table until it's thin enough to see through. The dough’s incredible elasticity makes it one of the wonders of the baking world. It’s then brushed with melted butter and a sprinkle of bread crumbs, wrapped around fresh fillings, and baked until golden brown. We make both savory and sweet rétes, which are best eaten warm or at room temperature.

This Month's Selection:
-Potato with Nueske applewood bacon
-Vegetarian Indian with potato, onion, peas, carrots, and a savory mix of Indian spices like asafoetida, mustard seed, turmeric, and coriander.
- Red, White & Blue Rétes with tart cherry, wild blueberry, and sweet cream cheese fillings.

Rétes slices are available fresh every day in our Bakeshop for breakfast and lunch. We also offer whole bake-at-home options.
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