Hungarian Plum Braided Pastry – Szilvás Kígyórétes
Servings: 2 large pastries / approximately 16 slices
Fresh plum season is one of my favorite times for baking, and this Szilvás Kígyórétes is such a beautiful way to use those sweet, juicy plums. 💜
Despite rétes being part of its Hungarian name, this isn't a traditional strudel made with paper-thin stretched dough. Instead, a soft homemade dough is filled with fresh plums, cinnamon and a touch of lemon, then cut and folded into its characteristic beautiful braided “snake” shape.
As it bakes, the pastry turns golden while the plums soften inside, creating a wonderfully juicy, slightly tart filling. A dusting of powdered sugar is all it needs before serving.
It's rustic, comforting and exactly the kind of Hungarian home baking I love — simple ingredients, a beautiful result, and something delicious to enjoy with a cup of coffee. 🇭🇺☕💜
Servings: 2 large pastries / approximately 16 slices
Ingredients
For the Dough
500 g (4 cups) all-purpose flour
Pinch of salt
200 g (7 oz) unsalted butter, softened
1 large egg
1 egg yolk
20 g fresh yeast or 7 g active dry yeast
2 tablespoons granulated sugar, divided
200 ml (¾ cup + 1 tablespoon) lukewarm milk
For the Plum Filling
1 kg (2.2 lb) fresh plums
150 g (¾ cup) granulated sugar, or to taste
2 tablespoons breadcrumbs
3 tablespoons finely crushed plain biscuits or cookies
1 teaspoon ground cinnamon
Finely grated zest of ½ lemon
For Finishing
1 egg yolk
A few drops of water
Powdered sugar, for serving
Instructions
1. Prepare the plums.
Wash and pit the plums, then cut them into wedges. Toss with the sugar and place in a colander to drain while you prepare the dough.
2. Activate the yeast.
Combine the lukewarm milk with the yeast and 1 tablespoon of the sugar. Leave for 5–10 minutes, until foamy.
3. Make the dough.
Combine the flour, salt and remaining tablespoon of sugar. Add the softened butter and work it into the flour. Add the whole egg, egg yolk and yeast mixture. Knead until you have a smooth, soft dough.
4. Prepare the filling.
Combine the drained plums with the breadcrumbs, crushed biscuits, cinnamon and lemon zest. If the plums are particularly juicy, add a little extra breadcrumbs or crushed biscuits.
5. Divide and roll.
Divide the dough into 2 equal portions. Roll one portion into a rectangle about 4–5 mm thick.
6. Add the filling.
Imagine the rectangle divided lengthwise into three sections. Leave the centre intact and cut the two outer sections into strips about 1.5–2 cm (½–¾ inch) wide. Spoon half of the plum filling along the centre.
7. Create the braid.
Fold the strips diagonally over the filling, alternating from one side to the other, to create the braided pattern. Repeat with the second piece of dough and remaining filling.
8. Rest.
Transfer both pastries to a parchment-lined baking sheet and let them rest for 10–15 minutes.
9. Brush and bake.
Mix the egg yolk with a few drops of water and brush over the pastries. Bake at 170°C / 340°F convection or approximately 180°C / 350°F conventional for 20–25 minutes, until beautifully golden brown.
10. Cool and serve.
Allow the pastries to cool before slicing so the plum filling has time to settle. Dust generously with powdered sugar before serving.
Makes: 2 large Szilvás Kígyórétes, approximately 16 slices total. 💜🇭🇺