Categories: Sweet Breads- Coffee Cakes

Ingredients

• 2 1/2 cups sifted all-purpose flour
• 1 tsp. double-acting baking powder
• 1/2 tsp. salt
• 1 egg, beaten
• butter or margarine
• 12 zwieback, finely rolled (about 1/4 cup crumbs)
• 1/2 cup chopped walnuts or pecans
• 2 lb. cooking apples
• 1 pkg. (8 oz.) pitted dates, finely snipped
• 1/2 cup sugar
• 1/4 cup lemon juice
• 1 tsp. cinnamon

Directions

1. Sift first 3 ingredients into a bowl. Add egg and 1/4 cup butter, melted. Then add 1/2 cup ice water. Stir until blended, then knead to smooth ball on lightly floured board. Cover with a towel and let rest at least 1/2 hour.

2. Meanwhile, saute crumbs in 2 Tbsp. butter until lightly toasted, add nuts and set aside.

3. Peel and core apples, cut in wedges, then in thin crosswise slices. Mix with next 4 ingredients.

4. On lightly floured board, roll dough to a 24 × 16 inch rectangle. Brush with 2 tablespoons melted butter. Sprinkle with crumb mixture to within 1 inch of edges.

5. Spread evenly with apple mixture. Then roll from long side as for jelly roll and seal ends. Shape into a horseshoe and place, seam down on greased baking sheet. Melt 1/4 cup butter and brush some on strudel.

6. Bake in hot oen (400 degrees), brushing occasionally with remaining butter, about 40 minutes. Serve warm in slices.

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