Pastrami Pastry

Spinach and Feta Filo Roll

Raspberry Millefeuille Cake

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In Turkish Bakery Delight, the author introduces a mixture of traditional Turkish baking recipes--savory and sweet--along with recipes developed with a contemporary touch. Each recipe is introduced with fun facts about the origin of the dish and how to serve it. From Gozleme, a classic Turkish pastry prepared for kings, to the mango dessert Muhallebi sold on every corner, there's a little something for everyone. Includes a basic guide to Turkish pronunciation and a glossary of terms for names and ingredients.
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Turkish Apple Rolls--Ellmali Kurabiye

Who doesn’t like a classic apple pie? Turkish apple rolls are creative alternatives for the combined taste of apple and baked dough. Their cookie-shaped size makes them easy to serve and store for longer periods. And no one can tell how many you’ve eaten!

Makes 12

INGREDIENTS

DOUGH

• 2 cups plain (all-purpose) flour
• 1/2 cup icing sugar
• 200 g (7 oz) butter, room temperature
• 2 tablespoons plain yogurt

FILLING

• 4 apples
• 2 tablespoons butter
• 1 teaspoon cinnamon
• 1/4 cup sultanas


• extra icing sugar to dust

METHOD
Preheat oven to 170° C (325° F/Gas Mark 3).

To make dough: Place all ingredients in a mixing bowl and stir until combined. Leave for 20 minutes in the fridge.

To make the filling: Peel then dice the apples. Melt butter in a saucepan. Add apple, cinnamon and sultanas. Cook for 5-6 minutes. Roll out the dough until very thin (about 3 sheets of filo pastry thick), and cut into 12 triangles. Put a tablespoonful of filling on the edge of each triangle and roll up.

Place rolls on a non-stick baking tray. Bake for 25-30 minutes. Leave to cool then sprinkle with icing sugar.

Copyright © 2010 by Deniz Gokturk Akçakanat. Reprinted from Turkish Bakery Delight with permission from New Holland Publishers.

Sunflower and Sesame Seed Bread--
Aycekirdekli Susamli Ekmek

One of my great gourmet recipes for bread lovers. This dense, seed enriched bread will satisfy your appetite at any meal. My choice is to dip it into an Aegean olive oil and a balsamic vinegar. It makes the perfect match for a rocket salad or basil tomato soup.

Makes 2

INGREDIENTS

DOUGH

• 375 g (12 oz) strong bread flour
• 650 (1 1/2 lb) wholewheat flour
• 1 3/4 teaspoons salt
• 50 g (2 oz) dry yeast
• 650 ml (23 fl oz) warm water
• 100 g (3 1/2 oz) sultanas
• 75 g (3 oz) sunflower seeds
• 75 g (3 oz) sesame seeds
• 1 teaspoon honey
• extra olive oil
• extra sunflowers, sultanas, sesame seeds and oats

METHOD
Sift both types of flour and salt into a large bowl. Make a well in the centre and put the yeast in the well. Pour the warm water slowly into the well. Add the sultanas, seeds and honey and knead until combined. Sift in a little extra flour when you are forming the dough if it’s too sticky. Knead for 10 minutes until you have an elastic dough. Make a plus mark in the top of the dough and allow to rest for 30 minutes covered with a tea towel.

Preheat oven to 70° C (150° F). Divide the dough into 2 pieces. Tip onto a floured surface and form both pieces into balls. Place the balls on a tray brushed with oil. Place the tray in the oven, with the door open, for 45 minutes.

Remove tray from oven and turn oven heat up to 200°C (400°F/Gas Mark 6). Brush oil on top of the bread and sprinkle sunflower seeds, sultanas, sesame seeds over the top. Place a small heatproof cup of water into the oven to keep it humid. Bake bread for 10 minutes. Reduce oven temperature to 160°C (325°F/Gas Mark 3) and bake for about 50 minutes until golden brown.

Copyright © 2010 by Deniz Gokturk Akçakanat. Reprinted from Turkish Bakery Delight with permission from New Holland Publishers.

About Deniz Akçakanat

Deniz Akçakanat was born and grew up in Istanbul, where she couldn’t pass a bakery without going inside. As well as learning the traditional methods of baking from her mother, she learnt the importance of Turkish hospitality traditions. After a stint in the corporate world, she left to pursue her passion: baking. She taught herself pastry making and developed her own style, adapting many recipes with traditional Turkish techniques. She opened her first shop and it garnered such wide attention in Istanbul that she appeared on television and found herself preparing cakes and sweets for VIPs, ministers and celebrities as well as being approached to teach her skills to others. During this time she also developed a pure chocolate cream recipe which was taken up by food companies worldwide.