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Chremslach (P, KLP)
Source: "Crisco Recipes for the Jewish Housewife," first published in 1935.
Yield: 15

1 egg
2 tbsp. water
4 tbsp. melted Crisco
1/2 tsp. salt
1/8 tsp. cinnamon
4 tbsp. ground almonds
10 tbsp. matzo meal

1 tbsp. currants
2 tbsp. ground almonds
1/2 tbsp. black raisins, quartered
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. lemon juice

Beat the egg slightly and add the rest of the ingredients for the dough, mixing thoroughly.

Shape pieces of the dough with the hands to form cup-like ovals and put some of the filling in the center of each. Form into balls the size of a walnut.

Fry in deep Crisco heated to 375°F, or when a cube of bread browns in 40 seconds, for 3 to 5 minutes.

Chremslach may also be filled with beet preserves.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A