| 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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