Jachnun Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3 3/4 cup: All-purpose flour,
1 large: Egg,
2 tbsp: Sugar,
1 1/4 cup: Water,
1 tsp: Baking powder,
3/4 cup: Margarine, cut into 6 pieces
1 1/2 tsp: Salt,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp