Apple Strudel the Turkish Way
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
 
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.
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
  1. Place prepared apple and sugar in bowl, mix well, then place mixture in a strainer over a bowl
  2. Add spices and lemon rind to straining apple whilst it is still sitting in the sieve, over the bowl
  3. Cover and leave whilst preparing the rest
  4. Melt 30g butter and add breadcrumbs to pan. Stir over low heat till golden, takes about 5 mins
  5. Cool breadcrumbs then add the extra sugar in. Mix well
  6. Toast the walnuts if using, about 4 minutes in dry frying pan until giving off a nutty smell
  7. Strain raisins, the liquid will not be used. Slurp away!
  8. Grease large baking tray or lay a silicone mat on the baking tray ready for the strudel
  9. Melt the remaining 60g butter very gently
  10. 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
  11. Cut one yufka sheet in half
  12. Lay out one half of the yufka sheet, flat side closest to you, brush with melted butter
  13. Sprinkle the breadcrumb mix along the straight edge about 8 cm wide, leaving 3cm edge all round with no mixture on it
  14. Sprinkle on half the toasted nuts and half the drained raisins over the breadcrumbs evenly
  15. Spoon the strained apple mixture over the breadcrumbs, fold in the edges without crumbs and roll up tightly, like a huge cigar
  16. Cut the roll in half
  17. Cut up the half yufka sheet in two, so there are two quarters.
  18. Place one quarter on counter, curved side closest to you
  19. Brush the quarter with the well mixed apple juice and oil
  20. Place one of the apple rolls on the curved end and roll us as before
  21. Repeat if you wish to use 3 layers of pastry. This strudel can be cooked with 1, 2 or 3 layers
  22. According to my friends' opinions, the 3 layers was the favourite but all are good
  23. Place the strudel onto baking tray
  24. Repeat process for the other half of the mixture
  25. Brush the remaining melted butter which may need to be gently heated again, over the strudel
  26. Bake 170C for 15 mins until golden
  27. When cool, dust with icing sugar just before serving as it will soak into the pastry soon afterwards
  28. Serve with vanilla ice cream or yogurt
Recipe by Pantry Fun at https://pantryfun.com/turkish-apple-strudel/