INGREDIENTS

INSTRUCTIONS

Source: Jewish cooking class taught by Bilha Widmann
1. Grease a baking pan of size 30 x 38 cm [12 x 15 inches], with margarine
or Pam spray.
2. Preheat oven to 180 C [356 F].
3. Mix the yeast with the orange juice. Let sit for a few minutes.
4. 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.
5. Make the filling: mix together the chopped almonds, 1 cup sugar, and
grated rind of 1 lemon.
6. 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.
7. 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.
8. Bake in preheated oven for about 35 - 45 minutes, or until pastry is
golden brown on top.
9. 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.
10. 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.
11. 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:
1. 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!
2. 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!
3. 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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