| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Unsifted flour |
| 2 |
|
Egg yolks (do not discard whites) |
| 1/2 |
c |
Oil |
| 1/2 |
c |
Sugar |
| 1/2 |
|
Heaping teaspoon baking powder |
|
|
Water |
| 3 |
|
Apples, or more |
|
|
Walnuts |
|
|
Raisins |
| 1 |
|
Jar jelly (any flavour) |
| 1 |
|
Lemon , juice of |
| 2 |
|
Egg whites |
| 1/4 |
c |
Oil |
|
|
Extra oil |
|
|
Cinnamon |
|
|
Sugar |
INSTRUCTIONS
DOUGH
APPLE FILLING
OTHER NECESSARY INGREDIENTS:
1. Mix dry ingredients.
2. Beat oil and eggs; mix with dry ingredients; add water until it feels
like dough.
3. Form into ball and chill.
Apple Filling:
1. Grind up the apples, walnuts, and raisins together.
2. Add the jelly and the lemon juice and mix well.
To Put Together the Strudel:
1. Divide dough into 5 parts.
2. Roll l part of dough out into a rectangular shape; make sure it is thin
enough that you can see through it.
3. Beat the egg whites with the oil; brush the dough with this mixture.
4. Spread apple filling on the dough.
5. Mix sugar and cinnamon and sprinkle some of this mixture on top of the
filling.
6. Roll up the dough, starting from one of the long edges.
7. Brush top with oil; sprinkle generously again with sugar and cinnamon.
8. Cut slices, 1/2 or 3/4 of the way through; do not cut all the way to the
bottom.
9. Repeat steps 2-8 until you have made as many strudels as you need.
10. Place strudels on either a very good non-stick cookie sheet or a
greased cookie sheet.
9. Bake approximately 45 minutes to one hour in a 350 degree oven.
Posted to JEWISH-FOOD digest V97 #043
From: raifft@ix.netcom.com (Richard A. Ifft )
Date: Wed, 2 Oct 1996 07:49:34 -0700
A Message from our Provider:
“Do you want to know the master planner? God!”