Jewish Apple Strudel
Strudel is so inextricably linked with Jews in most people's minds that I have included it here. Jewish cooks did indeed bake strudel frequently in the days of the Austro-Hungarian Empire. In fact, this paper-thin dough was introduced to the Austrians by their archenemies, the Turks. There are many different possible fillings, including cottage cheese, sauerkraut, even liver, but apple filling is the most popular. Strudel dough is hard to make at home unless you have had lots of practice, but you can easily substitute phyllo dough from a Greek or Middle Eastern bakery.
- 4 large sheets phyllo dough
- 4 tablespoons margarine melted
- 1 cup matzo meal
- 1 cup ground almonds
- 6 large dessert apples peeled, cored, and coarsely chopped
- 1 lemon rind grated and juice squeezed
- 1 cup golden raisins
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
- confectioners sugar to decorate
- Preheat oven to 400°F.
- Lightly grease 2 large cookie sheets.
- Lay a sheet of phyllo dough on a floured cloth. Brush it with melted margarine and lay another sheet on top. Brush this with melted margarine, also.
- Combine remaining ingredients except confectioners sugar.
- Spread half the mixture evenly over the dough, up to 1/2 inch from edge.
- Roll up the dough like a jelly roll, using the cloth to help support the dough.
- Transfer roll to one of the cookie sheets. Repeat the procedure with the 2 remaining sheets of dough, melted margarine, and filling.
- Transfer this roll to other cookie sheet. Bake strudels for 40 minutes, or until well browned.
- Slice while warm and sprinkle with sifted confectioners sugar.
Calories: 442 kcal
Carbohydrates: 78 g
Protein: 8 g
Saturated Fat: 2 g
Cholesterol: 15 mg
Sodium: 76 mg
Potassium: 369 mg
Fiber: 7 g
Sugar: 38 g
Vitamin A: 343 IU
Vitamin C: 14 mg
Calcium: 78 mg
Iron: 3 mg