Fleddel
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt (but I always use half this amount) |
| 1 | cup | Sugar |
| 3 | Eggs | |
| 2 | tablespoons | Vegetable oil |
| ¾ | teaspoon | Grated lemon rind |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Grated orange rind |
| 1½ | cup | Thick jam |
| 1½ | cup | Raisins |
| 1½ | cup | Coarsley chopped walnuts |
| 1 | tablespoon | Sugar mixed with |
| ¾ | teaspoon | Cinnamon |
Directions
Sift flour, baking powder, salt and sugar together. Beat eggs slightly; add to flour. Add oil, lemon rind, lemon juice and orange rind. Mix with wooden spoon to combine, and if necessary, use your hands to finish and to shape it into a ball. Wrap in plastic wrap and chill thoroughly. Cut into 6 portions; parts not used leave in refrigerator. Roll out 1 portion at a time on a floured board; roll to fit an 8 inch pie pan so dough comes up at sides but not over rim. Spread the dough with ½ cup jam, ½ cup raisins and ½ cup nuts. Roll out another portion of dough to form the top. Wet edges of dough with water and seal with a fork. Either wet the fork or dip fork into flour as you go, whichever works best as a seal for you.
Refrigerate as you work the other two pies. Before baking, sprinkle tops with sugar-cinnamon mixture. Bake in medium --350f-- oven 30 minutes or until lightly browned. Fleddel freezes beautifully. I sometimes use a rectangle pan - a jelly roll pan will work. Then you only make 1 large fleddel.
Posted to JEWISH-FOOD digest V97 #011 From: sybel@... (Ruth Donenfeld) Date: Mon, 2 Sep 1996 21:59:43 -0700