| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
St. Louis |
|
1 |
Servings |
INGREDIENTS
| 6 |
c |
Flour |
| 3 |
|
Eggs; beaten |
| 3 |
tb |
Sugar |
| 1 1/2 |
ts |
Salt |
| 1 |
c |
Oil |
| 1 |
c |
Cold Water |
| 2 |
lb |
Apples; grated |
| 1/2 |
|
Box Yellow Raisins |
| 1/2 |
|
Box Raisins |
| 1 |
c |
Coconut |
| 1/2 |
lb |
Pecans |
| 1/2 |
c |
Maraschino Cherries; quartered |
| 3 |
tb |
Vanilla |
| 1 |
|
Lemon |
| 1 |
cn |
(Small) Crushed Pineapple; drained |
| 2 |
c |
Corn Flakes |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Peach Preserves |
| 1 |
ds |
Cinnamon |
| 1 |
ds |
Sugar |
INSTRUCTIONS
Recipe By : Temple Shaare Emeth Cookbook, St. Louis, MO
Serving : 150 pieces
Put flour, 3 TBS. sugar and salt in a bowl and make well in middle. Add
egg, oil and cold water. Mix until moist. Kneed until smooth. Let set
1/2 hour.
Make the Filling: Juice the lemon into a very large bowl. Grate the rind
and put in bowl. Add apples, raisins, coconut, pecans, cherries, vanilla,
pineapple, corn flakes, 1/2 c. sugar and peach preserves. Stir well.
Divide dough into 30 portions; roll each portion thin, brush with oil and
sprinkle with cinnamon and sugar. Fill with fruit filling. Roll up, getting
the ends tucked inside. Brush top with oil, then cinnamon and sugar. Cut
vents in the top.
Bake 30-50 minutes at 350°. (Freezes well. Good to use at special
occasions, like weddings and Bat Mitzvahs.)
NOTE: Can use 2 cans of slice apples, drained and cut into small pieces.
Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Aug 29, 1998,
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