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Apple Kreplachs (D/P)
Source: Los Angeles Times 10-1-97
Serves: 6

Apple Filling:
1/3 cup brown sugar, packed
juice of 1 lemon
2 tablespoons flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
5 Golden Delicious apples; peeled, cored and thinly sliced

Sweet Dough:
1 1/2 cups flour
1/2 teaspoon salt
1/3 cup powdered sugar
1/2 cup unsalted margarine PLUS 2 tablespoons unsalted margarine OR butter if meal is dairy or pareve
3 tablespoons milk or water
1 egg, lightly beaten
2 tablespoons granulated sugar
1/2 cup honey

Make Filling:
Combine sugar, lemon juice, flour, nutmeg, and cinnamon in large bowl. Add apple slices and toss. Cover with plastic wrap and refrigerate. Makes about 4 cups.

Make Sweet Dough:
Combine flour, salt and powdered sugar in large mixing bowl.

Cut in 1/2 cup margarine until mixture is crumbly. Blend in milk until dough begins to come together. Do not over-mix.

Knead dough into ball, wrap in wax paper and chill in refrigerator 5 to 10 minutes.

Divide dough into 6 parts.

Roll out 1 part on large sheet of floured wax paper until 1/4" thick.

Cut out 6" circle, using cake round or lid as guide. Arrange 1/4 to cup Apple Filling on 1/2 of dough, leaving 1" border.

Carefully fold circle in half, pinching edges together securely and pressing with tines of fork to seal.

Repeat with remaining dough and Apple Filling. Melt remaining 2 tablespoons margarine.

Place kreplachs on foil-lined baking sheet that has been brushed with melted butter. Brush each kreplach lightly with beaten egg and sprinkle with granulated sugar. (Kreplach can be covered with foil and stored in refrigerator up to 1 day and in freezer up to 1 week.)

Bake at 425°F until golden brown, 15 to 20 minutes. Using metal spatula, transfer to dessert plates. Drizzle honey evenly over top before serving.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A