# Lay one of the yufkas onto the baking tray and spread oil all over via brush.
# Cut the edges of the yufka which are standing out of the tray and put them onto the yufka.
# Cut the second yufka also into the size of the tray and place the edges onto the first yufka again.
# Place the second yufka onto the first one to get a smooth layer. (Smoothly cut yufkas should stay as lower and upper layers, and the pieces must be between them.)
# Bake the yufkas in the oven which is preheated to 356 F, until the yufkas become tough.
# Meanwhile, prepare the filling; put the cold
milk, granulated
sugar and
flour into a deep bowl and stir it. Place the pot over medium heat, remove it from the stove until it reaches to the consistency of
milk pudding and add vanilla in it.
# Wet the tough and hot yufkas which are removed from the oven with
strawberry compote. Rest it for a while to soften the yufkas.
# When the yufkas cool down, spread the
milk pudding all over the yufkas. (You can add some compote into the pudding if its consistency is thick.)
# Put the strawberries which are finely cut onto the large side of the yufkas and roll the yufkas, finally get their end downside.
# After refrigerating it for about 15 – 10 minutes, slice it into pieces which have the width of finger, sprinkle castor
sugar all over while serving them.
