Soproni mandulás rétes is a variety of a traditional Hungarian strudel that is considered a specialty of Sopron cuisine. It typically consists of a thin pastry dough that's been filled with a fruit preserve or jam and almond cream (similar to frangipane) before it's baked until nicely colored and crispy.
According to the traditional recipe from Cuisine of Hungary, a cookbook written by the famous restaurateur and cookbook writer George Lang, this sweet delicacy is made with strudel dough, melted lard or butter, raspberry or strawberry jam, ground almonds, sugar, and eggs.
Hailing from Sopron, babos pogácsa or babpogácsa is a variety of Hungarian pogácsa, a small, round, savory pastry with beans incorporated in the dough. This pogácsa is typically made with a combination of flour, cooked and mashed beans, lard or another type of fat (such as butter or margarine), sour cream, eggs, baking powder, salt, and pepper.
The dough is usually shaped into round portions, which are then brushed with egg yolks and (optionally) sprinkled with grated cheese, sesame seeds, or sunflower seeds before they’re baked until golden brown. The pastries are also commonly studded with a cooked bean in the top’s center before baking, while some versions call for decorating the pastry’s surface with a special pattern.
A specialty of Sopron, édes babos rétes or sweet bean strudel is a variety of Hungarian strudel that consists of thin layers of pastry filled with sweet bean paste. The filling is typically prepared with a combination of cooked and puréed white beans, milk, sugar, egg yolks, whipped egg whites, lemon zest, vanilla, and butter or margarine.
After it's been spread with butter or margarine and sprinkled with breadcrumbs, the strudel dough is topped with the sweet bean paste before it is rolled into a log and baked. Depending on the recipe, the filling may also contain other ingredients such as apricot jam, toasted semolina flour, or cream.
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