Hungarian Cherry Strudel (Meggyes Rétes)

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Ingredients

For the Pastry:

• 1 sheet puff pastry (or strudel dough)

For the Cherry Filling:

• 500 g (3 cups) sour cherries, pitted (fresh or canned, drained)
• 100 g (½ cup) sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 2 tablespoons breadcrumbs (to absorb excess juice)

For Finishing:

• 1 egg (beaten, for brushing)
• Powdered sugar for dusting

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Instructions

1. Preheat oven to 190°C (375°F). Line a baking tray with parchment paper.
2. In a bowl, mix cherries with sugar, cornstarch, vanilla, and lemon juice.
3. Roll out puff pastry into a rectangle. Sprinkle breadcrumbs evenly over the center area.
4. Spread cherry filling evenly over the pastry, leaving a small border around the edges.
5. Fold the sides inward and roll into a log (or fold top over bottom like in the image). Seal edges well.
6. Place on baking tray, seam side down. Brush with beaten egg.
7. Bake for 25–30 minutes until golden brown and crisp.
8. Let cool slightly, then dust generously with powdered sugar.

Slice and serve warm or at room temperature.