Turkish Apple Strudel |

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.

The toasted breadcrumbs mixed with sugar are spread along the straight edge. You call that straight?

Toasted walnuts and raisins placed on top of the breadcrumbs.

After the strudel roll is cut in half, the optional second and third pastry layers are separately set up. A quarter sheet of pastry is brushed with oil and juice. Place the half strudel onto the curved end, start to roll up and fold in the edges after the first roll, then continue rolling to end. To ensure it stays closed you may want to brush a little more juice and oil on the tip.

Place the strudel rolls on to a silicone mat or greased baking tray. Brush the remaining melted butter on before baking.

The strudels cook quickly. 15 minutes in the oven should be enough. They can be eaten hot or cold and certainly look a lot prettier once sprinkled with icing sugar.

Apple Strudel the Turkish Way

Prep time

25 mins

Cook time

15 mins

Total time

40 mins

1. Phyllo pastry can be substituted for yufka. I would use 5 buttered sheets to make one roll and divide the ingredients into four. You will use 20 sheets of phyllo in total and require an extra 150 grams butter for spreading on each phyllo sheet. 2. Adding dried fruit and also the walnuts are totally optional and the strudel will be very nice even without these additions. 3. Soaking the dried fruit a few hours beforehand in rum or brandy will add a lovely subtle flavour.

Author: Lulu Witt

Recipe type: Dessert

Serves: 4 - 6

Ingredients

2 or 3 sheets yufka
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

Instructions

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 yufka sheet in half
Lay out one half of the yufka sheet, 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 yufka sheet in two, so there are two quarters.
Place one quarter on counter, curved side closest to you
Brush the quarter with the well mixed apple 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 favourite but all are good
Place the strudel onto baking tray
Repeat process for the other half of the mixture
Brush the remaining melted butter which 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 afterwards
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.

Afiyet Olsun.