| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
Dessert |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 2/3 |
c |
Parveh margarine (up to) |
| 1/2 |
c |
Orange juice |
| 1 |
c |
Raisins |
| 3 |
c |
Apples; peeled, cored and sliced |
| 1/4 |
c |
Honey |
| 1/2 |
ts |
Cinnamon |
| 1 |
ts |
Grated lemon rind |
| 1/3 |
c |
Stale bread crumbs or cake crumbs; finely grated |
INSTRUCTIONS
DOUGH
FILLING
From: sybel@ix.netcom.com (Ruth Donenfeld)
Date: Fri, 9 Aug 1996 16:58:21 -0700
Dough: mix flour and salt; rub margerine into flour mix until the dough is
crumbly like small peas. Stir in orange juice gradually, mixing with wooden
spoon, until dough cleans the bowl. Use only as much orange juice as
needed. Cover, chill for 1 hour. Roll out 2/3 of dough on a floured board
into a 10 inch square. Place into a greased 8-inch pan so the dough comes
up around the sides of the pan.
Combine the filling ingredients; spread evenly on the crust. Roll out the
remaining piece of dough into a 9-inch square and put over filling. Moisten
edges around the pan, and press both sides together to seal. Prick top of
crust with a fork. (My mother always brushed the top with a beaten egg
mixes with water and then sprinkled top with a cinnamon-sugar mix. I omit
that) Bake in a preheated hot oven - 400f- for 35 to 40 minutes or until
brown. Cut into squares and serve warm.
JEWISH-FOOD digest 311
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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