Apple Strudel with Yufka Dough Sheets

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 1 hr 40 mins
Course Dessert
Cuisine European
Servings (Default: 4)

Ingredients

  • 3 sheets dough (yufka dough), rectangular or
  • 1 package dough sheets, (yufka dough sheets, 500 grams)
  • 200 g mararine or butter
  • 1 kg apples, spicy, sour (e.g. Cox Orange, Elstar )
  • 100 g almond (s), sliced
  • 1 handful raisins
  • 1 teaspoon cinnamon
  • 1 tablespoon rum
  • 2 carnation (s), ground in a mortar
  • 1 packet vanilla sugar
  • 1 pinch (s) salt
  • 1 lemon (s), add the juice
  • some Milk
  • possibly powdered sugar
  • 8 piece (s) biscuit (s), (shortbread biscuits or rusks)
  • 100 g almond (s), round
Apple Strudel with Yufka Dough Sheets
Apple Strudel with Yufka Dough Sheets
Print Recipe Pin Recipe

Instructions

  1. Preparation:
  2. Use the kitchen stick to powder the biscuits / rusks in the freezer bag.
  3. Dilute lemon juice in a bowl with a little water.
  4. Grease the baking sheet.
  5. Apple filling:
  6. Peel, quarter, core and cut the apples into thin slices. Mix the apple slices with the lemon water.
  7. Add the raisins, sliced almonds, vanilla sugar and a pinch of salt, fold in.
  8. Mix the rum, cinnamon and cloves, pour into the side of the bowl, fold in.
  9. Melt the margarine / butter lukewarm until it is liquid. (Microwave 350W-450W 2-3min.)
  10. Dough preparation:
  11. Attention! the dough sheets are very thin and brittle quickly.
  12. Carefully unfold the pastry sheets on a large kitchen towel.
  13. Spread the first layer completely with the melted fat.
  14. Wait a little, the pastry sheet will become supple.
  15. Fold this top layer inwards as far as possible and coat the next layer as much as possible.
  16. Fold this position inwards as far as possible and
  17. coat the bottom layer. Fold all pages back again.
  18. Filling, rolling and coating:
  19. Sprinkle the surface of the dough with biscuit crumbs and mixed almonds.
  20. The apple filling approx. 10-15 cm from the facing longitudinal edge
  21. Lay them up in the form of an elongated roll, leaving both side edges 10 cm free so that they can be folded sideways over the filling.
  22. First fold the sides, then the long edge over the filling and continue rolling the roll with the towel. Keep the towel under tension at both facing outer corners and roll up the strudel by lifting it up.
  23. While rolling, brush the unpainted areas with grease. Make sure that the end of the last turn is down.
  24. Use the towel to move the strudel onto a greased baking sheet and brush with fat again.
  25. Bake on the middle rack in the preheated oven.
  26. Fan oven: 220 ° 10 min., Then 200 ° 30 min.
  27. Brush with milk after 15 minutes. Rest for 5-10 minutes after baking.
  28. We also like vanilla sauce or homemade apple compote - ice cream, whipped cream, quark cream or raspberry puree also go well, of course.

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