Pastitsi Dough

Servings: 48

Notes: This is one of my family's most beloved recipes.  My Dad, Joe Apap, would make these wrapped with love for us every year.

The rolls are then sliced into one inch lengths and squished flat so that the spirals are showing and filling is added.

Grandpa Apap either filled these with ricotta cheese filling or a pork hushew with peas!

Ingredients:

8 cups flour
1/2 teaspoon salt
3 teaspoons baking powder, heaping

Instructions:

1. Put flour on counter and make a bowl with the flour.

2. Add water a little at a time and knead.

3. Keed adding more water and knead until stickey but will pull away clean from the counter and doesn't pull back or slump back.

4. Cut the dough into two:  place on flour plates and put crisco on topand let stand for 2 hours.

5. Cut balls in half so you are working with 1/4 of the dough at a time.

6. Stretch out the dough until it is nearly paper thin and then put crisco on it.

7. Cut into thirds and roll all of the thirds into one roll.  Cover the roll with greased wax paper and let rest.

8. This recipe should make 4 rolls.  Let rest over night in the refrigerator.