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When my friend first suggested these, I was thrilled to try something that didn’t have that typical potato starch taste that Pesach cakes often have. They are simply scrumptious! You will have a hard time believing these are Pesachdig. The stylist heimishly cut himself a nice portion and polished it off 1-2-3. Perfect with a cup of tea. Thanks, HDG.
12 crepes or bletlach (see note)
beaten egg (optional)
10 apples, grated
1/4 cup sugar
1 – 1 and 1/2 tablespoons fresh lemon juice
cinnamon, to taste
1/3 cup water
Place all filling ingredients in a small saucepan. Bring to a boil; then lower heat and cook, covered, for 20 minutes, until mixture thickens.
Preheat oven to 350°F (180°C).
Place a crepe on a large plate. Put three to four tablespoons of filling on it and smear evenly all over the crepe. Repeat layering two more times and top with another crepe. You should have crepe, filling, crepe, filling, crepe, filling, crepe.
Gently flip the stack over because the bottom crepe gets wet from the filling. Carefully roll up jelly-roll style. Place in a greased oven-to-tableware dish. Smear with egg, if desired.
Repeat with remaining crepes until you have three apple strudel logs. They can be placed near each other in the pan. Bake for 20 minutes or until golden.
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