Mákos-meggyes rétes, the Hungarian version of strudel, with a creamy poppy-seed and sour cherry filling. The black seeds are mixed with sugar and milk until they soak up some of the moisture and swell, turning the mixture into a sticky, sweet paste which retains the toasty, nutty flavor of the poppy-seeds. Some sour cherries are added to give it a cool, tangy flavor which contrasts the sweetness of the poppy seeds. The pastry dough is thin and buttery and crumbles into flakes in your mouth.
