Apple Date Strudel

2 1/2 cups sifted all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon salt
1 egg, beaten
Butter or margarine
1/2 cup ice water
3/4 cup Zweiback crumbs
1/2 cup chopped walnuts or pecans
2 pounds cooking apples
8 oz. pitted dates, finely snipped
1/2 cup sugar
1/4 cup lemon juice
1 teaspoon cinnamon

Oven: 400 degrees

Sift flour, baking powder and salt into a bowl. Add the egg and a 1/4 cup melted butter. Add the ice water. Stir until blended, then knead to a smooth ball on a lightly-floured board. Cover with a towel and let rest at least a half-hour.

Meanwhile, saute crumbs in 2 tablespoons butter until lightly toasted. Add nuts and set aside. Peel and core apples, cut in wedges, then cut in thin slices crosswise. Mix with the dates, sugar, lemon juice and cinnamon.

Roll out dough on a lightly-floured board into a 24x16-inch rectangle. Brush with 2 tablespoons melted butter. Sprinkle with crumb mixture to within one inch of the edges. Spread evenly with apple mixture. Then roll from the long side as for a jelly roll and seal ends.

Shape into a horseshoe and place seam side down on a greased baking sheet. Melt 1/4 cup butter and brush some on the strudel. Bake for about forty minutes, brushing occasionally with butter. Serve warm in thin slices.

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