These Apple-Filled Turkish Syrup Pastries, known as “Elmalı Şerbetli Tatlı” in Turkish, are a truly divine dessert that beautifully marries the warmth of spiced apples with the delicate crunch of a golden pastry, all soaked in a fragrant, sweet syrup. Imagine biting into a crisp, flaky crust that gives way to a soft, sweet, and subtly spiced apple filling, with every crevice infused with a glistening, aromatic syrup. This dessert offers a wonderful contrast of textures – the slight chewiness of the pastry, the tender bite of the cooked apples, and the rich, syrupy sweetness that coats the palate.
Unlike many desserts that rely on rich creams or heavy chocolates, this pastry offers a refreshing fruit-forward sweetness that is both satisfying and incredibly comforting. The apples, often cooked with a hint of cinnamon and other warming spices, develop a beautiful caramelized depth of flavor that complements the pastry perfectly. The syrup, traditionally made with sugar, water, and lemon juice, is poured over the hot pastries, allowing them to absorb the liquid and become wonderfully moist and glistening. The lemon in the syrup not only prevents crystallization but also adds a bright, zesty counterpoint that balances the sweetness and enhances the overall flavor profile.
This dessert is deeply rooted in Turkish and Ottoman culinary traditions, where syrup-soaked pastries are a staple of celebrations, gatherings, and everyday indulgences. While baklava is perhaps the most famous, many other “şerbetli tatlılar” (syrup desserts) exist, showcasing a variety of fillings and pastry techniques. This particular version, with its individual square portions and generous apple filling, feels hearty yet elegant. It’s perfect for serving with a strong Turkish tea or a cup of coffee, offering a moment of pure bliss. The preparation involves a few distinct stages – making the syrup, preparing the apple filling, and assembling the pastries – each contributing to the exquisite final product. The effort is immensely rewarded by the rich aroma that fills your home and the delightful taste that transports you to a world of traditional flavors and comforting sweetness. This recipe is designed to guide you through each step, ensuring that even those new to Turkish pastries can achieve a stunning and delicious result that will impress friends and family alike.
Ingredients:
For the Syrup (Şerbet):
- 3 cups (600g) granulated sugar
- 3 cups (720ml) water
- 1 tablespoon fresh lemon juice
- 1 small cinnamon stick (optional, but highly recommended)
- 2-3 whole cloves (optional)
For the Apple Filling:
- 4-5 medium-sized apples (such as Gala, Fuji, Honeycrisp, or Granny Smith for a tarter balance), peeled, cored, and finely diced
- ½ cup (100g) granulated sugar (adjust to apple sweetness)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 1 tablespoon fresh lemon juice (prevents browning and brightens flavor)
- ¼ cup (40g) finely chopped walnuts or pecans (optional, for texture)
For the Pastry Dough (Homemade or Store-Bought Filo/Yufka):
- If making from scratch (for a more traditional, slightly softer dough):
- 1 large egg
- ½ cup (120ml) plain yogurt (full-fat recommended)
- ½ cup (120ml) olive oil or vegetable oil
- ½ cup (120ml) milk (lukewarm)
- 1 tablespoon apple cider vinegar (helps with flakiness)
- ½ teaspoon salt
- 1 teaspoon baking powder
- Approximately 3 ½ to 4 cups (420-480g) all-purpose flour, or as needed for a soft, non-sticky dough
- If using store-bought (easier and common):
- 1 package (1 lb / 450g) frozen filo dough (yufka), thawed according to package instructions
- 1 cup (226g) unsalted butter, melted (for brushing layers)
For Assembly and Baking:
- Extra melted butter (if using homemade dough, for brushing top)
- Baking dish (approx. 9×13 inch / 23×33 cm)
Instructions:
Part 1: Prepare the Syrup (Şerbet)
- Combine Ingredients: In a medium saucepan, combine the granulated sugar, water, lemon juice, cinnamon stick, and whole cloves (if using).
- Boil and Simmer: Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Once boiling, reduce the heat to low and let it simmer gently for 10-12 minutes. The syrup should thicken slightly but remain pourable. Do not over-thicken, as it will get thicker as it cools.
- Cool the Syrup: Remove the saucepan from the heat. Remove the cinnamon stick and cloves. Allow the syrup to cool completely to room temperature. It’s crucial for the syrup to be cool when poured over the hot pastries to achieve the best absorption and texture.
Part 2: Prepare the Apple Filling
- Cook Apples: In a large skillet or non-stick pan, combine the finely diced apples, ½ cup granulated sugar, ground cinnamon, ground nutmeg (if using), and 1 tablespoon fresh lemon juice.
- Simmer Until Tender: Cook over medium heat, stirring occasionally, for 10-15 minutes, or until the apples have softened and most of their liquid has evaporated. The mixture should be tender and jam-like.
- Add Walnuts (Optional): Remove from heat and stir in the finely chopped walnuts or pecans (if using).
- Cool Filling: Transfer the apple filling to a bowl and let it cool completely. A cool filling prevents the pastry dough from becoming soggy.
Part 3: Prepare the Pastry Dough (Choose ONE method)
Method A: Homemade Dough (Traditional, Chewier Flakiness)
- Combine Wet Ingredients: In a large mixing bowl, whisk together the egg, plain yogurt, olive oil/vegetable oil, lukewarm milk, apple cider vinegar, and salt until well combined.
- Add Dry Ingredients: In a separate bowl, whisk together 3 cups of the all-purpose flour with the baking powder. Gradually add this dry mixture to the wet ingredients, mixing with a spoon or your hands until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, gradually adding more flour if needed, until the dough is smooth, elastic, and no longer sticky. It should be soft to the touch.
- Rest the Dough: Divide the dough into 8-10 equal portions. Roll each portion into a ball. Cover the dough balls with a clean kitchen towel or plastic wrap and let them rest for at least 30 minutes at room temperature. This resting period allows the gluten to relax, making the dough easier to roll out thinly.
Method B: Using Store-Bought Filo Dough (Easier, Crispier Flakiness)
- Thaw Filo: Thaw the frozen filo dough according to package directions, typically in the refrigerator overnight or at room temperature for a few hours. Keep the filo covered with a damp cloth while working to prevent it from drying out.
- Melt Butter: Melt 1 cup of unsalted butter and keep it warm for brushing.
Part 4: Assembling the Pastries
- Prepare Baking Dish: Lightly grease your 9×13 inch (23×33 cm) baking dish with a little melted butter or oil.
- Assembly with Homemade Dough:
- Take one dough ball and, on a lightly floured surface, roll it out as thinly as possible into a rectangular shape (roughly the width of your baking dish). The thinner, the better for flakiness.
- Spread a thin layer of apple filling evenly over half of the rolled-out dough rectangle.
- Fold the other half of the dough over the filling to create a filled rectangle.
- Cut the filled rectangle into individual square or rectangular portions (e.g., 2×2 inches).
- Arrange the cut pastries snugly in the prepared baking dish.
- Repeat with the remaining dough balls and apple filling until the baking dish is full or all dough/filling is used.
- Brush the tops of the assembled pastries generously with melted butter.
- Assembly with Filo Dough:
- Take one sheet of filo dough. Brush it lightly but entirely with melted butter.
- Place a second sheet of filo on top and brush with butter. You’ll typically use 2-3 layers per pastry.
- At one end of the filo sheets, spoon a line of the cooled apple filling about 1-1.5 inches from the edge, forming a log shape.
- Carefully roll up the filo sheets tightly around the filling to create a long log.
- Brush the top of the log with butter.
- Cut the log into individual square or rectangular portions (e.g., 2×2 inches).
- Arrange the cut pastries snugly in the prepared baking dish.
- Repeat with the remaining filo sheets and apple filling until the baking dish is full or all dough/filling is used.
- Ensure the tops of all assembled pastries are generously brushed with melted butter.
Part 5: Baking the Pastries
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Bake: Place the baking dish in the preheated oven. Bake for 30-40 minutes, or until the pastries are beautifully golden brown on top and the edges are crispy. Baking time will vary depending on your oven and the thickness of your pastry.
Part 6: Syrupping and Cooling
- Pour Cool Syrup Over Hot Pastries: As soon as you take the hot pastries out of the oven, immediately and evenly pour the cool, room-temperature syrup over all of them. You should hear a gentle sizzling sound as the hot pastry absorbs the syrup. This temperature contrast is key for absorption.
- Allow to Soak and Cool: Let the pastries sit at room temperature for at least 2-3 hours, or even better, overnight, allowing them to fully absorb the syrup and cool completely. They become even more delicious as they rest and the flavors meld.
Part 7: Serving
- Serve: These Apple-Filled Turkish Syrup Pastries are best served at room temperature.
- Garnish (Optional): You can garnish with a sprinkle of ground pistachios, more chopped walnuts, or a dollop of clotted cream (kaymak) or vanilla ice cream for an extra treat.
Enjoy this exquisite taste of traditional Turkish delight!