| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 1 1/4 | c | Sugar |
| 2 | c | Matza meal |
| 1 1/4 | c | Oil |
| 4 | Eggs | |
| 2 | lb | Apple |
| 3 | oz | Grounded walnuts |
INSTRUCTIONS
DOUGH FILLING Source: a booklet from Barilan school in Rio de Janeiro. Dough: Mix the meal with sugar, put in a bowl, make a hole in center and add the oil and the eggs slightly beaten. Mix very well. Divide the dough in two parts. Filling: Peel and core apples and chop, cook in covered pan till dries. Oil a rectangular baking pan and fold half the dough, spread over the cooked apple and sprinkle with the walnuts. Cover with the second half of dough. Brush wuth 1 egg yolk and sprinkle with granulated sugar. Bake first in hot oven for 15 minutes and then in slow oven till its golden brown. Posted to JEWISH-FOOD digest by wajnberg <wajnberg@ccard.com.br> on Feb 19, 1998
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