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 1/2 cup jam, 1/2 cup raisins and 1/2 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 sugar-cinnamon 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 JEWISH-FOOD digest V97 #011 From: firstname.lastname@example.org (Ruth Donenfeld) Date: Mon, 2 Sep 1996 21:59:43 -0700
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|Serving Size: 1 Serving (2918g)|
|Recipe Makes: 1|
|Calories from Fat: 1928 (22%)|
|Amt Per Serving||% DV|
|Total Fat 214.2g||286 %|
|Saturated Fat 36.4g||182 %|
|Monounsaturated Fat 56.6g|
|Polyunsanturated Fat 100.2g|
|Cholesterol 3172.5mg||976 %|
|Sodium 1953mg||67 %|
|Potassium 6349.9mg||167 %|
|Total Carbohydrate 1645.8g||484 %|
|Dietary Fiber 49.9g||200 %|
|Sugars, other 1596g|
|Protein 184.7g||264 %|
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Calories per serving: 8937
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