Try this Apple and Plum Kugle recipe, or contribute your own.
Suggest a better descriptionFrom: jkirsch@intercable.net (Jacobo Kirsch) Date: Mon, 5 Aug 1996 13:34:40 -0600 My grandmother used to make this incredible Apple Kugl for Rosh Hashana. She is 91 years old, and this year she is very sick, so for the first time since I was born, she wont be able to cook for us in the Holidays. She taught me how to bake this kugl, I hope everybody enjoys it the way our family did for many, many years. I d like to share it with all of you as a tribute to such a great woman, who came to Mexico a few days before all her family was murdered in Lithuania. Mix the ingredients and form a soft dough. (if you use a Food Procesor, mix the dry ingredients first, and then slowly add the liquids). Finish the dough kneadding it with your hands for a few minutes. Extend the dough with the rolling pin in a big circular shape (aprox. 18 in diameter). Spread the circle with plum preserve (maybe 1 or 1 1/2 jars). until it is very well covered. Peel 4 apples and slice them (not very thin, you may use 2 or 3 more apples depending on their size). Put the apples over the preserves, sprinkle with sugar, cinamon and a little bit of pepper. Roll the strudl very carefully, making a tight roll. Seal the edges with water. Have ready a deep ovenproof large pot, with boiling oil. (about 2/3 cup). Very carefully place the kugl in the oil rolling it (to make it fit in the pot). Cover the kugl with boiling water. (yes, water, it wont mess up the dough). Then cover the pot with foil, and put it in the oven for 2 hours at 400 degrees. Uncover the pot and let it brown a little. Serving: Unmold the kugl, and slice it like a cake. Dont worry the slices wont come out perfect, but the flavor will. It sounds difficult, but its not, and its worthwhile. I hope everybody tries before Rosh Hashana so youll be a pro for the Holydays. JEWISH-FOOD digest 302 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (275g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 392 | ||
Calories from Fat: 204 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.7g | 30 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 705mg | 217 % | |
Sodium 294.3mg | 10 % | |
Potassium 236.5mg | 6 % | |
Total Carbohydrate 27.1g | 8 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 26.8g | ||
Protein 21.1g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 392
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