| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Apples, Breads |
12 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
All purpose flour, sifted |
| 1 |
ts |
Double acting baking powder |
| 1/2 |
ts |
Salt |
| 1 |
|
Egg, beaten |
|
|
Butter or margarine |
| 12 |
|
Zwieback, finely rolled, about 3/4 cup crumbs |
| 1/2 |
c |
Chopped walnuts or pecans |
| 4 |
c |
Cooking apples |
| 8 |
oz |
Pitted dates, finely snipped |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Lemon juice |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
LORELI AGUDA WSKD49A
Sift first 3 ingredients into bowl. Add egg and 1/4 cup butter, melted.
Then add 1/2 cup ice water. Stir until blended, then knead to smooth ball
on lightly floured board. Cover with towel and let rest at least 1/2 hour.
Saute crumbs in 2 TB butter until lightly toasted, add nuts and set aside.
Peel and core apples, cut in wedges, then in thin crosswise slices. Mix
with next 4 ingredients. On lightly floured board, roll dough to a 24x16
inch rectangle. Brush with 2 TB butter, melted. Sprinkle with crumb mixture
to within 1 inch of edges. Spread evenly with apple mixture. Then roll from
long side as for jelly roll and seal ends. Shape in horseshoe and put seam
down, on greased baking sheet. Melt 1/4 c butter and brush some on strudel.
Bake in hot oven 400 about 40 minutes. Brush occasionally with remaining
butter. Serve warm in slices.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“I don’t know why some people change churches; what difference does it make which one you stay home from?”