Denise says:

Baking at Passover baking is almost a ritual, it is part of the tradition of the festival and I love this recipe because it is not only extremely delicious but also makes a large quantity –your home baking efforts can be recognised in size and flavour! It is also parev and freezes beautifully. The children will thoroughly enjoy getting out their rolling pin – in fact they can even do the mixing by hand with a large bowl and wooden spoon to maximise their participation.

Preparation Time:40 minutes plus 2 hours to refrigerate
Cooking Time: 35 minutes
Makes: 40 pieces

Ingredients:

225g sugar
pinch of salt
4 tablespoons potato flour
500g cake meal or fine matzah meal
4 tablespoons orange juice
4 eggs
100ml vegetable oil
100g margarine
100ml water
4 tablespoons raspberry/ blackcurrant jam
150g raisins
150g apricots – roughly chopped
150g chopped walnuts
1 egg white – to glaze
1 teaspoon cinnamon and 1 teaspoon sugar – to dust

Method

1) Place the sugar, potato flour, cake meal and salt in the food mixer. Add the eggs, orange juice, margarine, oil and add the water gradually a until a dough has formed. Since it is a large quantity you make prefer to divide the mixture two. Cover with cling film and refrigerate for 2 hours.
2) Pre-heat the oven to 170 C/ 325 F / Gas mark 3.
3) Divide the dough in to 4. Roll one piece of dough into a rectangular shape between sheets of baking parchment paper. Transfer to a baking tray lined with non stick baking parchment paper. Spread the dough with some jam, sprinkle with nuts, apricots and raisins.
4) Fold in the shorter sides and roll the dough. Brush with egg white and sprinkle with some cinnamon sugar.
5) Repeat with the remaining dough.
6) Bake for 30 minutes or until golden.
7) Leave to cool before slicing into pieces.