---------- Recipe via Meal-Master (tm) v8.03
  Categories: Cakes, Fruits
       Yield: 2 servings
     1/3 c  Butter
       4    Granny Smith Apples
     3/4 c  Sugar
       1 ts Lemon peel
     1/2 ts Cinnamon
     1/8 ts Mace
     1/3 c  Currants
   2 1/2 c  Flour
       3 tb Sugar
     1/2 ts Salt
       1 pk Active dry yeast
     3/4 c  Water
     1/3 c  Butter
       1    Egg
       1 ts Lemon peel
     3/4 c  Chopped pecans
       6 tb Flour
     1/4 c  Confectioner’s sugar
       3 tb Butter
     1/4 ts Cinnamon
   Melt butter in large skillet. Pare,core and slice
   apples to 1/2 pieces. Add apples to butter and cook,
   stirring, 8 minutes until tender. stir in suygar,
   peel, cinnamon, mace andcurrants. Cook 15 minutes,
   stirring until thickened. Cool. In large bowl, combine
   1 cup flour, sugar,salt and yeast. In small saucepan,
   combine water and butter. Heat on low flame until 120
   F Gradually add to dry ingredients. Beat 2 minutes,
   Beat in egg, peel and 3/4 cup flour. With mixer, beat
   2 minutes. Add remianing flour, stir in. Cover, let
   rest20 minutes. Grease 2 baking sheets. Place half the
   dough on well floured work surface, roll to 14“x12”.
   Place on sheet. Spread 1/2 filling lenghtwise down
   center of the dough. Starting about 3/4 for filling,
   cut 1 wide strips diagonally from filling to edges of
   dough. Alternately fold opposite strips of dough at
   angles across filling. Fold ends over filling. Brush
   large piece of waxed paper with vegetable oil. Loosely
   cover sheet. Top with plastic wra p. Refrigerate 2
   hours. Uncover, let stand at room temperatue 10
   minutes. Preheat oven to 375 F. Combine rest of
   ingredeints for topping. Sprinkle over loaves. Bake
   30-25 minutes until lightly browned. Remove from
   sheet. Cool. Preparation time 1 hour. Total time 4
   hours. Formatted for MM7 by Marge Nemeth-GNFK05B
   Recipe By     :