Categories: Apples, Breads 
      Yield: 12 servings 
  
----------------------------LORELI AGUDA WSKD49A---------------------------- 
  2 1/2 c  All purpose flour, sifted 
      1 ts Double acting baking powder 
    1/2 ts Salt 
      1    Egg, beaten 
           Butter or margarine 
     12    Zwieback, finely rolled, 
           -about 3/4 cup crumbs 
    1/2 c  Chopped walnuts or pecans 
      4 c  Cooking apples 
      8 oz Pitted dates, finely snipped 
    1/2 c  Sugar 
    1/4 c  Lemon juice 
      1 ts Cinnamon 
  
  Sift first 3 ingredients into 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 towel and let rest 
  at least 1/2 hour. Saute crumbs in 2 TB butter until lightly toasted, 
  add nuts and set aside. Peel and core apples, cut in wedges, then in 
  thin crosswise slices. Mix with next 4 ingredients. On lightly 
  floured board, roll dough to a 24x16 inch rectangle. Brush with 2 TB 
  butter, melted. Sprinkle with crumb mixture to within 1 inch of 
  edges. Spread evenly with apple mixture. Then roll from long side as 
  for jelly roll and seal ends. Shape in horseshoe and put seam down, 
  on greased baking sheet. Melt 1/4 c butter and brush some on strudel. 
  Bake in hot oven 400 about 40 minutes. Brush occasionally with 
  remaining butter. Serve warm in slices.