Yield: 1 Each
| Measure | Ingredient |
|---|---|
| \N \N | Dough: |
| 1¼ cup | Flour |
| ½ teaspoon | Baking powder |
| ¼ teaspoon | Salt |
| 1 tablespoon | Sugar |
| 2 tablespoons | Oil |
| 1 \N | Egg |
| 4 tablespoons | Warm Water |
| \N \N | 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