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FILLING FOR CHRIMSEL

(Passover Dishes) - (The International Jewish Cook Book)







This is made of unblanched, pounded almonds, grated apples, chopped
raisins, brown sugar, plenty of cinnamon and the grated rind of a lemon.
Mix the ingredients together and fill the hollowed out center of the
chrimsel with them. Then place one chrimsel upon another, being careful
not to let the filling escape from its hollow and fasten the edges
securely together with the fingers, keeping the rounded shape uninjured.
Fry them in boiling fat, turning them from one side to the other until a
dark brown. Serve hot with sugar syrup.











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