INGREDIENTS

INSTRUCTIONS

Source: Jewish cooking class taught by Bilha Widmann  Grease a baking
pan of size 30 x 38 cm [12 x 15 inches], with  margarine or Pam spray.
Preheat oven to 180 C [356 F]. Mix the yeast  with the orange juice.
Let sit for a few minutes. Add to yeast  mixture: the flour, 300 grams
[10.5 oz OR 1 1/4 cup + 1 tblsp.]  margarine, eggs, 1 1/2 tblsp. sugar,
grated rind of 1 lemon, lemon  juice. Mix well and knead till pliable.
Let the dough sit in the  refrigerator for at least an hour. Make the
filling: mix together the  chopped almonds, 1 cup sugar, and grated
rind of 1 lemon. Divide the  dough into 3 parts, and roll each part
into a rectangle the same size  as the baking pan. The last part (which
will go on top) should be a  bit larger than the pan, to allow for
shrinkage. Lay the first part  of the dough in the baking pan. Brush
with half the jam. Sprinkle  with half the filling. Top with the second
part of the dough, brush  with the rest of the jam, and sprinkle with
the rest of the filling.  Top with the third part of the dough (the
part which was rolled out  larger than the pan size), and seal the
edges well. Prick this top  part in several places with a fork. Bake in
preheated oven for about  35 - 45 minutes, or until pastry is golden
brown on top. While pastry  is baking, make the glaze: combine 1 1/2
tblsp. sugar, cocoa powder,  powdered coffee, and water in a small pot.
Heat on stove, and stir  until well mixed. Remove from heat, and
carefully fold in the egg  yolk. Add 50 grams [1.75 oz OR 3 1/2 tblsp.]
margarine, and stir  until combined. After pastry is done and has
cooled, spread the glaze  on top of the pastry. Glaze may have to be
gently reheated to make it  spreadable. Cut into squares and enjoy! My
teacher told me that the  traditional way to serve this is to put the
squares into papers  similar to but larger than petits-four papers, to
show off the layers.    Notes  This pastry is yummy and moist! I highly
recommend it! According to  the teacher, this keeps for a week, but I
can't imagine it staying  around for an entire week! Since we were
making this in a class and  were pressed for time, we glazed the pastry
and ate it before it was  completely cool. It was delicious; warm,
soft, and fresh! I think  some of you in the US are worried about raw
eggs, and I guess that  the icing theoretically contains an uncooked
egg yolk. Maybe you  could leave the icing on very low heat when you
add the uncooked  yolk, to make sure that it cooks.    All ounce
amounts are ounces by weight, NOT volume.  Posted to JEWISH-FOOD digest
V97 #062 by Karen Snyder  <100130.1562@CompuServe.COM> on 97.

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