Hearty Yufka Strudel

Ingredients for 4 servings:

• 3 Yufka pastry sheets, round
• 200 ml sour cream
• 50 ml milk
• 1 egg(s)
• 200 g Cheddar cheese, grated
• 120 g Bresaola or other Italian ham, sliced
• Black cumin
• sesame

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Preheat the oven to 210 degrees Celsius (top/bottom heat). Unfold the yufka sheets, leaving them on top of each other. In a bowl, mix the sour cream, milk, and egg well together. Set about 1/4 of the mixture aside. This will be used to brush the strudel later. Now spread the mixture well on the top yufka sheet. Then place about 5-6 slices of ham in the middle and sprinkle with cheese. Fold the yufka sheet in from top to bottom and then roll it up from one side to the other. The existing folds in the yufka sheets are a good guide. Now process the other 2 yufka sheets in the same way. Spray a baguette tray thoroughly with cooking spray and place the strudel in a well in each one. (You can also use a regular baking sheet, but line it with parchment paper.) Brush the yufka strudel with the remaining sour cream, milk, and egg mixture and sprinkle with sesame seeds and black cumin seeds at the end. Bake on the middle rack for 20-25 minutes until golden brown. The strudel is delicious hot or cold. Note: This Italian ham is extremely thin, and the way I’ve always bought it, each slice isn’t very large. Since a yufka sheet is quite large when unfolded, the recommended amount is 5-6 slices per yufka sheet.