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Recipe by: omar
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See below ingredients and instructions of the recipe
3 3/4 c All-purpose flour 1 lg Egg
2 tb Sugar 1 1/4 c Water
1 ts Baking powder 3/4 c Margarine; cut into 6 pieces
1 1/2 ts Salt
Combine flour, sugar, baking powder, and salt in food processor and
process to blend. Add egg and 1 cup water and process with on/off
turns to mix. With motor running, gradually add remaining water,
about 1/4 cup, adding enough so mixture comes together to a smooth,
fairly stiff dough. It will be sticky.
Remove from processor. Knead dough well by slapping vigorously on
the work surface. Divide into 6 pieces and knead each one with a
slapping motion until smooth. Roll each in your palm to a ball. Put
on an oiled plate or tray, cover with plastic wrap, and refrigerate
for at least 4 hours or overnight.
Oil working surface and rolling pin. Let margarine stand at room
temperature until very soft. Roll out 1 ball of dough on oiled
surface to a very thin 12-inch square. To help stretch dough, pull
it gently from time to time by hand, until very thin. If dough tears,
simply press it together. Spread with a piece of soft margarine.
Fold in half, then in half again to make a long strip. Roll up strip
from a short side in a tight cylinder. Repeat with 5 remaining
pieces of dough. Put in greased, shallow 8-inch square baking dish.
Cover with foil and a lid and refrigerate at least 2 or up to 8 hours.
Preheat oven to 200 F. Bake pastries 13-14 hours or until golden
brown. Serve hot.
Source: "International Jewish Cookbook", by Faye Levy, Warner Books
1991. Found on the Internet.
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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