Categories: Sweet Breads- Coffee Cakes
Ingredients
- 2 1/2 cups sifted all-purpose flour
- 1 tsp. double-acting baking powder
- 1/2 tsp. salt
- 1 egg, beaten
- butter or margarine
- 12 zwieback, finely rolled (about 1/4 cup crumbs)
- 1/2 cup chopped walnuts or pecans
- 2 lb. cooking apples
- 1 pkg. (8 oz.) pitted dates, finely snipped
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1 tsp. cinnamon
Directions
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Sift first 3 ingredients into a bowl. Add egg and 1/4 cup butter, melted. Then add 1/2 cup ice water. Stir until blended, then knead to smooth ball on lightly floured board. Cover with a towel and let rest at least 1/2 hour.
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Meanwhile, saute crumbs in 2 Tbsp. butter until lightly toasted, add nuts and set aside.
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Peel and core apples, cut in wedges, then in thin crosswise slices. Mix with next 4 ingredients.
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On lightly floured board, roll dough to a 24 × 16 inch rectangle. Brush with 2 tablespoons melted butter. Sprinkle with crumb mixture to within 1 inch of edges.
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Spread evenly with apple mixture. Then roll from long side as for jelly roll and seal ends. Shape into a horseshoe and place, seam down on greased baking sheet. Melt 1/4 cup butter and brush some on strudel.
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Bake in hot oen (400 degrees), brushing occasionally with remaining butter, about 40 minutes. Serve warm in slices.