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
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
Recipe by Pantry Fun at https://pantryfun.com/turkish-apple-strudel/