Jachnun ingredients

  • 3 3⁄4 c All-purpose flour
  • 2 T Sugar
  • 1 T baking powder
  • 1 1⁄2 T Salt
  • 1 large Eggs
  • 1 1⁄4 c water
  • 3⁄4 c Margarine, cut into 6 pieces

Cooking Jachnun

1. Combine flour, sugar, baking powder, and salt in food processor and process to blend.
2. Add egg and 1 cup water and process with on/off turns to mix. With motor running, gradually add remaining water, about ¼ cup, adding enough so mixture comes together to a smooth, fairly stiff dough.
3. It will be sticky.
4. Remove from processor.
5. Kneadi dough well by slapping vigorously on the work surface.
6. Divide into 6 pieces and knead each one with a slapping motion until smooth.
7. Roll each in your palm to a ball.
8. Put on an oiled plate or tray, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
9. Oil working surface and rolling pin. Let margarine stand at room temperature until very soft.
10. Roll out 1 ball of dough on oiled surface to a very thin 12-inch square.
11. To help stretch dough, pull it gently from time to time by hand, until very thin.
12. If dough tears, simply press it together.
13. Spread with a piece of soft margarine.
14. Foldi in half, then in half again to make a long strip.
15. Roll up strip from a short side in a tight cylinder.
16. Repeat with 5 remaining pieces of dough.
17. Put in greased, shallow 8-inch square baking dish.
18. Cover with foil and a lid and refrigerate at least 2 or up to 8 hours.
19. Preheat oven to 200°F.
20. Bakei pastries 13-14 hours or until golden brown.
21. Serve hot.

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