Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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-----LORELI AGUDA WSKD49A-----
2 1/2 c All purpose flour, sifted
1 t Double acting baking powder
1/2 ts Salt
1 Egg, beaten
Butter or margarine
12 Zwieback, finely rolled,
-about 3/4 cup crumbs
1/2 c Chopped walnuts or pecans
4 c Cooking apples
8 oz Pitted dates, finely snipped
1/2 c Sugar
1/4 c Lemon juice
1 t Cinnamon
Sift first 3 ingredients into bowl. Add egg and 1/4 cup butter,
melted. Then add 1/2 cup ice water. Stir until blended, then knead to
smooth ball on lightly floured board. Cover with towel and let rest
at least 1/2 hour. Saute crumbs in 2 TB butter until lightly toasted,
add nuts and set aside. Peel and core apples, cut in wedges, then in
thin crosswise slices. Mix with next 4 ingredients. On lightly
floured board, roll dough to a 24x16 inch rectangle. Brush with 2 TB
butter, melted. Sprinkle with crumb mixture to within 1 inch of
edges. Spread evenly with apple mixture. Then roll from long side as
for jelly roll and seal ends. Shape in horseshoe and put seam down,
on greased baking sheet. Melt 1/4 c butter and brush some on strudel.
Bake in hot oven 400 about 40 minutes. Brush occasionally with
remaining butter. Serve warm in slices.
