There is a difference between strudels depending on where they come from.  Hungarian strudel  can be filled with hundreds of different sweet or savoury fillings. Apple, sweet ricotta, cherry, poppy seed paste are the most popular ones, you will see in patisseries. If you are lucky to have tried some home made rétes at your or some friends grandparents house then you may be familiar with some savoury fillings such as cabbage, potatoes and sausage or pumpkin. These strudels don’t have the lettuce-work pastry topping like the Viennese strudels, so don’t mix them up. Hungarian strudel’s layers are so thin, that you could almost see through them.