Apple rolls – quick, tasty and sophisticated

Ingredients for 4 servings:

• 1 package of dough sheets (triangular yufka sheets)
• 3 apples, peeled, pitted, quartered and then sliced
• 2 tbsp raisins, soaked in rum, optional
• 1 tsp cinnamon
• 2 cups sour cream
• 1 n. B. Calvados
• 4 tbsp sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

baked in the oven with yufka leaves

Caution: Always keep yufka leaves under a damp towel, as they dry out very quickly and then break. The quantities given are examples – how much you actually need depends on how much you roll into the rolls – we don’t like them too thick. Pour oil into a small plate. Have everything else ready. Preheat oven to 200°C. Place one leaf, point facing up, on the work surface and spread a thin layer of sour cream. Spread a spoonful of sour cream on the bottom, 1 cm from the edge, then scatter a few apple slices, a few raisins, a dusting of cinnamon, and about half a teaspoon of sugar on top. Sprinkle a little more sugar on the remaining leaf and, if you like, add a few drops of Calvados (not too much, otherwise everything will get soggy). Fold it in slightly on the right and left sides and roll up from the bottom to the tip. Briefly roll it in the oil. Repeat this process with all the leaves. You can also sprinkle a little sugar on top, but be careful not to overcook them. Line a baking sheet with baking paper, arrange the rolls on it, and bake at 200°C fan-assisted oven for 10-12 minutes, until the edges are golden brown. You can then flambé them with heated Calvados and, if the surface is already dark, sprinkle with cinnamon powder—it looks like a firework. The hot rolls are delicious on their own, of course, but they’re even more delicious with vanilla ice cream. Note: You can also fry the rolls in fat in a pan.