Viennese layer latkes

Yield: 1 servings

Measure Ingredient
2 \N 16-ounce jars apple sauce
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
¼ teaspoon Ground cloves
¼ cup Brown sugar
6 \N Eggs
2 cups Small-curd cottage cheese
¼ cup Sweet butter; melted; plus 4 pats of butter
6 tablespoons Flour; (T = tablespoon)
¼ teaspoon Salt
1 teaspoon Sugar
½ teaspoon Vanilla
\N \N Stick free cooking spray
1 cup Walnuts; finely ground
\N \N Confectioners sugar

These are a couple of recipes for latkes that I just found in our Jewish Newspaper this morning, they seem to be a bit different from all the other latkes that we came across the last couple of weeks so here goes. They do not give a source for these recipes.

Combine apple sauce, spices and brown sugar in saucepan. Boil over medium heat, stirring often. Let cool. In large bowl, place eggs, beating until foamy. Add cheese, ¼ cup butter, flour, salt, sugar and vanilla, beating well. Divide batter into eight bowls. Coat an 8", non-stick frying pan and an 8" springform pan with cooking spray. Place frying panon medium flame, melting half pat of butter. Pur batter from first bowl into frying pan, spreading evenly. Brown lightly. Turn crepe, browing on other side. Move crepe to springform pan. Coat with applesauce. Sprinkle with walnuts.

Repeat steps 6-9, layering eight crepes. Bake 10 minutes at 350 degrees until heated through. Take from oven, place on plate and remove sides.

Sprinkle with confectioners' sugar. Cut into 10 wedges.

Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Dec 15, 1998, converted by MM_Buster v2.0l.

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