• Cooking Time:
  • Servings:
  • Preparation Time:


Aunt Feige was Rita’s older sister

Dough is not quite as dry as for Strudel.

Kosher (dairy).


  • Ingredients:
  • Blattelach (dough leaf)
  • Potato OR Kashe Filling
  • 1 onion
  • 1/8 lb butter
  • Mazola oil for bagellach
  • Blattelach (dough leaf) Ingredients:
  • 1 C flour (plus extra for mixing dough and preparing dough leaf)
  • 1 tsp salt
  • 1 egg white
  • 1/2 C to 1 C hot water
  • Potato Filling Ingredients:
  • 3 big potatoes, mashed coarsely
  • Little salt
  • Little pepper
  • Kashe Filling Ingredients:
  • Kashe (similar amount as for potato filling)
  • 2 lbs hoop cheese
  • 2 egg yolks
  • Little sugar
  • Little salt


  • Directions: Blattelach (dough leaf)
  • Mix 1 C flour and salt well with a knife
  • Add more flour and mix well until a floured finger doesn’t stick, but a non-floured one does.
  • Put on floured board and pat.
  • Cut into 2 parts and let sit (covered) at least an hour and a half.
  • Cover kitchen table with cloth.
  • Flour the cloth.
  • Roll one part of the dough a little with stick, pick up on stick, wave to stretch, roll, etc. until all dough covers much of table and all of stick.
  • Stretch some with hands, then let it sit.
  • Pick up edges, wave a bit to stretch.
  • Wait. Talk to someone, be patient.
  • Stretch and wait some more.
  • When almost dry in center, keep pulling off sticky edges.
  • Can read newspaper through dough when ready (not quite as dry as for Strudel).
  • Directions: Assembly
  • Brown onion in butter and Mazola oil.
  • Put in potato or Kashe filling.
  • Sprinkle oil over Blattelach.
  • Place filling on dough, about 1 inch in diameter, two per blattelach.
  • Cut in middle.
  • Put first roll over, pick up cloth to roll.
  • Cut 3” to 6” long.
  • Put in greased pan.
  • Bake in 350 to 400 degree oven until crispy and brown on top.

Author Credit: Aunt Feige

© 2006-2017 BakeSpace, Inc. All Rights Reserved