I feel blessed to have learnt about yufka, that wonderful Turkish pastry. I feel lost when I am out of Turkey and can’t get my hands on any!
I know that making yufka is carried out by millions every day in Turkey but hey, it’s never going to be me. I love cooking and creating in the kitchen but pastry has never been easy for me and the idea of making my own Turkish pastry is absolutely beyond my capability.
When I am in Turkey and chance upon a yufka seller, I am a truly happy bunny. It always starts me dreaming about my next creation. I am continuously looking for different ways to play with these marvelous sheets and am astounded how versatile yufka is.
MANY OF MY RECIPES NEVER SEE THE LIGHT
Some of the yufka recipes I have discovered are just ingenious and it’s great fun trying to create similar. Many of my creations are best just forgotten, some better than others, and a few I would consider being really true winners.
Actually, ready made pastry in any shape or form will always win me over and discovering how simple it is to make apple strudel using yufka just made my day.
YOU CAN SUB IT WITH PHYLLO IF YOU CAN’T FIND YUFKA
If you can’t get your hands on yufka then phyllo pastry sheets will work. You will need about 20 phyllo sheets for this recipe and the pastry will only be buttered and not brushed with any juice at all, dissimilar to the yufka method.
I have to say this Apple Strudel which is so ridiculously easy, is hard to beat for flavour and it’s quick and painless to make. I hope you will give it a go when you have a yufka sheet or two on hand and are trying to think what to do with it.
- 2 or 3 sheets
- 2 large green apples, peeled, cored, sliced thinly or grated
- ¼ cup sugar for apples
- 30g butter
- 1 cup breadcrumbs
- ¼ cup sugar extra
- ½ tsp nutmeg
- 2 tsp cinnamon powder
- 2 tsp grated lemon rind
- ¾ cup
sultanas / raisins(optional) soaked in rum, brandy or orange juice, then strained
- ½ - 1 cup chopped walnuts (optional)
- 90g melted butter
- Vegetable oil
- Place prepared apple and sugar in
bowl, mix well, then place mixture in a strainer over a bowl
- Add spices and lemon rind to straining apple whilst it is still sitting in the sieve, over the bowl
- Cover and leave whilst preparing the rest
- Melt 30g butter and add breadcrumbs to
pan. Stir over low heat till golden, takes about 5 mins
- Cool breadcrumbs then add the extra sugar in. Mix well
- Toast the walnuts if using, about 4 minutes in dry frying pan until giving off a nutty smell
- Strain raisins, the liquid will not be used. Slurp away!
- Grease large baking tray or lay a silicone mat on the baking tray ready for the strudel
- Melt the remaining 60g butter very gently
- In another bowl, put about half a cup of the strained apple juice and add an equal amount of vegetable oil. Omit this step if using phyllo pastry
- Cut one
yufkasheet in half
- Lay out
one halfof the yufkasheet, flat side closest to you, brush with melted butter
- Sprinkle the breadcrumb mix along the straight edge about 8 cm wide, leaving 3cm edge all round with no mixture on it
- Sprinkle on half the toasted nuts and half the drained raisins over the breadcrumbs evenly
- Spoon the strained apple mixture over the breadcrumbs, fold in the edges without crumbs and roll up tightly, like a huge cigar
- Cut the roll in half
- Cut up the half
yufkasheet in two, so there are two quarters.
one quarteron counter, curved side closest to you
- Brush the quarter with the
well mixedapple juice and oil
- Place one of the apple rolls on the curved end and roll us as before
- Repeat if you wish to use 3 layers of pastry. This strudel can be cooked with 1, 2 or 3 layers
- According to my friends' opinions, the 3 layers was the
favouritebut all are good
- Place the strudel onto baking tray
- Repeat process for the other half of the mixture
- Brush the remaining melted
butterwhich may need to be gently heated again, over the strudel
- Bake 170C for 15 mins until golden
- When cool, dust with icing sugar just before serving as it will soak into the pastry soon
- Serve with vanilla ice cream or yogurt
This strudel keeps for 4 or 5 days. The pastry will go a little soft in the fridge but it will still be delicious. It can be crispened up in a frying pan heated gently.
I hope you enjoy this simple strudel.