Az der mogn iz leydik, iz der moyekh oykhet leydik
Galvin and Tamarkin, p.313
    1. Dough: 
    • 1 cup warm water 
    • 2 tbs. sunflower oil 
    • 2 cups all-purpose flour 
    2. Filling: 
    • 300 walnuts 
    • 2 loaves of stale white bread 
    • 7 cups sugar 
    • 2 lemons 
    • 1 cup raisins 
    • 1 cup white cherry preserves (without the liquid) 
    • 1 cup sunflower oil 
    • 1 tsp. citric acid 
    • 1/2 cup rose jam 
    • 1 egg yolk 

Place flour in a bowl. Make a hole in the center and add the warm water and the sunflower oil. Knead lightly adding flour as needed until  the dough is no longer sticky. Divide into four equal parts, form into balls, and place it in a  greased bowl. Cover with a cheesecloth and leave at room temperature. 

Make crumbs from bread and from walnuts. The number of cups of bread crumbs and the number of cups of walnuts should equal the number of cups of sugar. Peel the lemon, take out the seeds, and grate. Mix all ingredients of the filling. 

Roll out one of the pieces of dough. Stretch out and spread dough in deep greased baking pan. Brush dough with sunflower oil. Spread 1/3 of the filling on the sheet. Roll out the second piece of dough, stretch, and cover the first layer of filling with this sheet. Brush like the first sheet. Repeat until the fourth layer of dough is on top. Pre-slice 1/4 way before baking. Preheat oven and bake at 350 degrees until golden brown. Use a wet knife to loosen the pastry around the sides of the pan. Cool in the pan. 

Background: Shana Tova by Alexander Vaisman
© Shura Vaisman, 1997
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Family Recipes  -  Shtetl kitchen
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