INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4134
Calories From Fat: 2593
Total Fat: 293.1g
Cholesterol: 744mg
Sodium: 295.6mg
Potassium: 1251.7mg
Carbohydrates: 376.7g
Fiber: 21.8g
Sugar: 344.5g
Protein: 27.5g