Easy Hungarian Farmer Cheese Rétes – Túrós Rétes
Servings: 2 large or 3 smaller rétes rolls
Easy Hungarian Túrós Rétes made with flaky phyllo dough and a creamy, lemony farmer cheese filling. This quick version takes only about 10 minutes of hands-on preparation and can be made classic or with sour cherries.
Servings: 2 large or 3 smaller rétes rolls
Ingredients:
8–9 sheets phyllo dough
70 g butter, melted
2 tbsp sour cream
500 g farmer cheese (túró)
2 eggs
100 g sugar
20 g vanilla sugar
2 pinches salt
2 level tbsp semolina
2 level tbsp breadcrumbs
2 tbsp sour cream
1–2 tsp freshly grated lemon zest
Well-drained sour cherries, optional
Powdered sugar, for serving
Instructions:
Preheat the oven to 180°C / 350°F. Line a baking sheet with parchment paper.
Place the farmer cheese in a bowl and break it up with a fork.
Add eggs, sugar, vanilla sugar, salt, sour cream, lemon zest, semolina and breadcrumbs. Mix well.
Lay out one sheet of phyllo and brush lightly with melted butter. Add another sheet and continue layering. Use 3–4 sheets per roll.
Spoon the farmer cheese filling in a long strip near one edge, leaving space around the sides.
For the cherry version, add well-drained sour cherries over the farmer cheese filling.
Fold in the sides and roll the phyllo carefully into a long strudel.
Mix the remaining melted butter with a little sour cream and brush over the tops and sides.
Bake for 15–25 minutes, until golden and crisp.
Let rest for a few minutes, slice and dust generously with powdered sugar.
Tips:
Keep the unused phyllo covered while working because it dries out quickly. If a sheet tears, don’t worry—the layers will still bake beautifully. Drain sour cherries very well to prevent soggy pastry.