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Name: Fleddel
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 3/4 ts Cinnamon; 2 ts Baking Powder; 1 tb Lemon juice; 2 tb Vegetable oil; 3 Eggs; 1 1/2 c jam Thick; 3/4 ts Lemon Rind grated; 3 c Flour; 1 1/2 c walnuts Coarsley chopped; 1 c Sugar; 1 tb orange rind Grated; 1 tb Sugar mixed with; 1/2 ts Salt (but I always use half); 1 1/2 c Raisins

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INGREDIENTS

3/4 ts Cinnamon
2 ts Baking Powder
1 tb Lemon juice
2 tb Vegetable oil
3 Eggs
1 1/2 c jam ; Thick
3/4 ts Lemon Rind ; grated
3 c Flour
1 1/2 c walnuts ; Coarsley chopped
1 c Sugar
1 tb orange rind ; Grated
1 tb Sugar ; mixed with
1/2 ts Salt ; (but I always use half)
1 1/2 c Raisins

Servings

INSTRUCTIONS

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: sybel@ix.netcom.com (Ruth Donenfeld) Date: Mon, 2 Sep 1996 21:59:43 -0700

NOTES

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Fleddel

3/4 ts Cinnamon
2 ts Baking Powder
1 tb Lemon juice
2 tb Vegetable oil
3 Eggs
1 1/2 c jam Thick
3/4 ts Lemon Rind grated
3 c Flour
1 1/2 c walnuts Coarsley chopped
1 c Sugar
1 tb orange rind Grated
1 tb Sugar mixed with
1/2 ts Salt (but I always use half)
1 1/2 c Raisins

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: sybel@ix.netcom.com (Ruth Donenfeld)    Date: Mon, 2 Sep 1996 21:59:43 -0700

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Nutrition

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Serving Size: 1 Serving (2918g)
Recipe Makes: 1

Calories: 8937
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 %
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.

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Calories per serving: 8937

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REVIEWS

spartica

This is a wonderful strudel-like recipe, but much easier to make! I love it and my hubby loves it and it will be a High Holiday staple at our house!!!

14y