INGREDIENTS

INSTRUCTIONS

In a large deep dish, soak the whole matzos in the wine for 5 minutes,
being careful not to break them. In a small bowl, beat the egg yolks and
sugar until light and lemon-colored. Stir in the matzo meal.
In a clean small bowl, beat the egg whites with the salt until the egg
whites are stiff but not dry.  Fold the egg whites into the egg yolk
mixture.
Combine the preserves and nuts in a small bowl.  Mix well. Arrange the
sliced apples in a shallow dish; sprinkle with the cinnamon. Heat the honey
and oil in a 8 x 8-inch baking pan over low heat. Stir until blended.
Carefully place 1 matzo in the center of the pan and spread with half of
the egg mixture.  Place the second matzo over the filling and spread with
half of the preserves mixture. Place the third matzo on top of this and
arrange the sliced apples and cinnamon evenly over the matzo. Cover with
the fourth matzo; spread with the remaining preserves mixture. Top with the
fifth matzo.  Stir any leftover wine into the remaining egg mixture and
spread over the top and sides of the strudel.
Bake in a preheated 325-degree F. oven for 30 minutes or until golden
brown.  Cut into portions while still warm, but leave in the pan to cool
thoroughly.  Serve cold. Serves 8 to 10. Source: The Complete Passover
Cookbook.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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