Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation 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.

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