Apple And Plum Kugle
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Apple And Plum Kugle
  Apple    Plum    Dessert    Jewish  
Last updated 6/12/2012 1:04:12 AM. Recipe ID 28567. Report a problem with this recipe.
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      Title: Apple and plum kugle
 Categories: Dessert
      Yield: 12 Servings
      8    Eggs
    1/2 c  Sugar
    1/2 c  Oil
      2 ts Baking powder
      2 ts Salt
      2 lb Flour; about
  My grandmother used to make this
  incredible Apple Kugl for Rosh Hashana. She is 91 years old, and this
  year she is very sick, so for the first time since I was born, she
  won't be able to cook for us in the Holidays. She taught me how to
  bake this kugl, I hope everybody enjoys it the way our family did for
  many, many years. I 'd like to share it with all of you as a tribute
  to such a great woman, who came to Mexico a few days before all her
  family was murdered in Lithuania.
  Mix the ingredients and form a soft dough. (if you use a Food
  Procesor, mix the dry ingredients first, and then slowly add the
  liquids). Finish the dough kneadding it with your hands for a few
  minutes. Extend the dough with the rolling pin in a big circular
  shape (aprox. 18 in diameter). Spread the circle with plum preserve
  (maybe 1 or 1 1/2 jars). until it is very well covered.  Peel 4
  apples and slice them (not very thin, you may use 2 or 3 more apples
  depending on their size). Put the apples over the preserves, sprinkle
  with sugar, cinamon and a little bit of pepper. Roll the strudl very
  carefully, making a tight roll. Seal the edges with water. Have ready
  a deep ovenproof large pot, with boiling oil. (about 2/3 cup). Very
  carefully place the kugl in the oil rolling it (to make it fit in the
  pot). Cover the kugl with boiling water. (yes, water, it won't mess
  up the dough). Then cover the pot with foil, and put it in the oven
  for 2 hours at 400 degrees. Uncover the pot and let it brown a
  little. Serving: Unmold the kugl, and slice it like a cake. Don't
  worry the slices won't come out perfect, but the flavor will.
  It sounds difficult, but it's not, and it's worthwhile. I hope
  everybody tries before Rosh Hashana so you'll be a pro for the

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Recipe ID 28567 (Apr 03, 2005)

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