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 JEWISH-FOOD digest by wajnberg
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|Serving Size: 1 Serving (2924g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2543 (40%)|
|Amt Per Serving||% DV|
|Total Fat 282.6g||377 %|
|Saturated Fat 44.6g||223 %|
|Monounsaturated Fat 153.1g|
|Polyunsanturated Fat 65.2g|
|Cholesterol 4230mg||1302 %|
|Sodium 1409.1mg||49 %|
|Potassium 2325.7mg||61 %|
|Total Carbohydrate 882.8g||260 %|
|Dietary Fiber 21.8g||87 %|
|Sugars, other 861.1g|
|Protein 128.2g||183 %|
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Calories per serving: 6410
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