---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 24×16
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.