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Aunt Feige’s Bagellach

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Why I Love This Recipe

Aunt Feige was Rita’s older sister

Dough is not quite as dry as for Strudel.

Kosher (dairy).

Ingredients You'll Need

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

Put in potato or Kashe filling

Sprinkle oil over Blattelach

Place filling on dough, about 1 inch in diameter

2 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.

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