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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.