apple kugel

Categories
Desserts
Jewish
Fruits
Yield
1 Each
MeasureIngredient
  Dough:
1¼ cup Flour
½ teaspoon Baking powder
¼ teaspoon Salt
1 tablespoon Sugar
2 tablespoons Oil
Egg
4 tablespoons Warm Water
  Filling:
3 pounds Apples, peeled & sliced
½ cup Raisins
1 teaspoon Lemon juice
¼ cup Sugar
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
1 teaspoon Vanilla

Dough: Sift dry ingredients together. Add oil and egg, and water to bind. Turn out on a floured board. Knead until smooth and spongy.

Set in a bowl, sprinkle with flour, cover with plastic wrap, and chill 30 minutes. Filling: Combine dry ingredients in a bowl, sprinkling lemon juice over apples to prevent discoloration. Roll dough very thin. Brush with oil. Spread apple mixture along long end, and roll as for jelly roll. Place roll in a greased utility pan.

Brush top with beaten egg. Bake at 350F (180C) until brown. Baste with orange juice if apples are not juicy enough.

From: The Great Hadassah Cookbook

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