Apple strudel with yufka pastry

Ingredients for 4 servings:

• 3 sheets of dough (yufka dough), rectangular or
• 1 package of dough sheets (yufka dough sheets, 500 grams)
• 200 g margarine or butter
• 1 kg apples, spicy, sour (e.g. Cox Orange, Elstar…)
• 100 g almond(s), sliced
• 1 handful of raisins
• 1 tsp cinnamon
• 1 tbsp rum
• 2 carnations, groundcover
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 lemon(s), the juice
• some milk
• possibly powdered sugar
• 8 biscuits (butter biscuits or rusks)
• 100 g almond(s), ground

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Crispy apple strudel made from Turkish pastry sheets using the strudel rolling technique

Preparation: Crush biscuits/rusks in a freezer bag using a wooden stick. Dilute lemon juice in a bowl with a little water. Grease a baking sheet. Apple filling: Peel, quarter, core, and thinly slice apples. Mix apple slices with the lemon water. Add raisins, sliced ​​almonds, vanilla sugar, and a pinch of salt, and fold in. Mix rum, cinnamon, and cloves, pour into the sides of the bowl, and fold in. Melt margarine/butter lukewarm until liquid. (Microwave 350W-450W 2-3 min.) Dough preparation: Caution! The pastry sheets are very thin and will brittle quickly. Carefully unfold the pastry sheets on a large kitchen towel. Brush the first layer evenly with the melted fat. Wait a moment; the pastry sheet will become pliable. Fold this top layer inwards at the sides as far as possible and brush the next layer as far as possible. Fold this layer inwards as far as possible and spread the butter on the bottom layer. Fold all sides back in again. Filling, rolling, and spreading: Sprinkle the dough surface with biscuit crumbs and ground almonds. Layer the apple filling in the shape of an elongated roll, about 10-15 cm from the long edge, leaving 10 cm free on both sides to fold over the filling. First fold the sides, then the long edge over the filling, and continue rolling the roll with the towel. Hold the towel under tension at both outer corners and lift it up to roll up the strudel. While rolling, brush the uncoated areas with butter. Make sure the end is on the bottom during the last turn. Use the towel to maneuver the strudel onto a greased baking sheet and brush it with butter again. Bake on the middle rack of a preheated oven. Convection oven: 220°C for 10 minutes, then 200°C for 30 minutes. Brush with milk after 15 minutes. Let stand for 5-10 minutes after baking. We like it with vanilla sauce or homemade apple compote. Ice cream, whipped cream, quark cream, or raspberry puree also work, of course.