Recipe - Party Strudel

6 cup Flour
3 Eggs; beaten
3 tablespoon Sugar
1 One half teaspoon Salt
1 cup Oil
1 cup Cold Water
2 pound Apples; grated
One half Box Yellow Raisins
One half Box Raisins
1 cup Coconut
One half pound Pecans
One half cup Maraschino Cherries;
quartered
3 tablespoon Vanilla
1 Lemon
1 cn (Small) Crushed Pineapple;
drained
2 cup Corn Flakes
One half cup Sugar
One half cup Peach Preserves
1 ds Cinnamon
1 ds Sugar

Recipe By : Temple Shaare Emeth Cookbook, St. Louis, MO

Serving : 150 pieces

Put flour, 3 TBS. sugar and salt in a bowl and make well in middle. Add
egg, oil and cold water. Mix until moist. Kneed until smooth. Let set
One half hour.

Make the Filling: Juice the lemon into a very large bowl. Grate the rind
and put in bowl. Add apples, raisins, coconut, pecans, cherries, vanilla,
pineapple, corn flakes, One half c. sugar and peach preserves. Stir well.

Divide dough into 30 portions; roll each portion thin, brush with oil and
sprinkle with cinnamon and sugar. Fill with fruit filling. Roll up, getting
the ends tucked inside. Brush top with oil, then cinnamon and sugar. Cut
vents in the top.

Bake 3050 minutes at 350°. (Freezes well. Good to use at special
occasions, like weddings and Bat Mitzvahs.)

NOTE: Can use 2 cans of slice apples, drained and cut into small pieces.

Posted to JEWISHFOOD digest by SuperSecDD@aol.com on Aug 29, 1998,
converted by MM_Buster v2.0l.