Recipe - Fleddel

3 cup Flour
2 teaspoon Baking powder
One half teaspoon Salt (but I always use half
this amount)
1 cup Sugar
3 Eggs
2 tablespoon Vegetable oil
Three fourths teaspoon Grated lemon rind
1 tablespoon Lemon juice
1 tablespoon Grated orange rind
1 One half cup Thick jam
1 One half cup Raisins
1 One half cup Coarsley chopped walnuts
1 tablespoon Sugar mixed with
Three fourths teaspoon Cinnamon

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 One half cup jam, One half cup raisins
and One half 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 sugarcinnamon 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 JEWISHFOOD digest V97 #011

From: sybel@ix.netcom.com (Ruth Donenfeld)

Date: Mon, 2 Sep 1996 21:59:43 0700