2 eggs
6 tbsp. butter
1 c. flour, sifted
1/4 tsp. salt
4 med. sized apples
1/2 c. chopped blanched almonds
2 tbsp. finely chopped citron
1/4 c. dried currants
1/2 c. sugar
1 1/2 tsp. powdered cinnamon

Beat eggs with 3 tablespoons softened butter, gradually beat in flour and salt. Knead dough 20 minutes. Stretch out to transparent thinness. Wash, peel and core apples. Dice fruit fine and arrange along one side of dough. Scatter almonds and citron over apples. Wash and drain currants and add. Sprinkle with sugar and cinnamon. Dot with 1 tablespoon butter. Fold pastry over filing, shape in long roll.

Place in long, lightly greased pan. Spread remaining butter over top. Bake in hot oven (over 400 degrees) until pastry is golden, about 30 minutes. Reduce heat to 350 degrees and continue baking until well browned. Serve warm, with or without whipped cream.

Serves 4-6.