Recipe - Pessach Fluden

DOUGH
1 One fourth cup Sugar
2 cup Matza meal
1 One fourth cup Oil
4 Eggs

FILLING
2 pound Apple
3 ounce Grounded walnuts

Source: a booklet from Barilan school in Rio de Janeiro.

Dough: Mix the meal with sugar, put in a bowl, make a hole in center and
add the oil and the eggs slightly beaten. Mix very well. Divide the dough
in two parts.

Filling: Peel and core apples and chop, cook in covered pan till dries. Oil
a rectangular baking pan and fold half the dough, spread over the cooked
apple and sprinkle with the walnuts. Cover with the second half of dough.
Brush wuth 1 egg yolk and sprinkle with granulated sugar. Bake first in hot
oven for 15 minutes and then in slow oven till its golden brown.

Posted to JEWISHFOOD digest by wajnberg wajnberg@ccard.com.br on Feb 19,
1998