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Parve
Easy
60 Servings
Allergens 
2 Hours
Diets
No Diets specified
The taste of these Kindel can transport you back in time and across the ocean to where our grandmothers made these delicious pastries for Yom Tov and other special occasions.
5 pounds minus 2 cups Mishpacha Flour
12 eggs
2 cups oil
1 and 1/2 cups sugar
1 cup light wine such as Baron Herzog Pinot Grigio
1/2 cup Gefen Honey
pinch of salt
juice from 1 orange
juice from 1 lemon
2 teaspoons Haddar Baking Powder
64 ounces Tuscanini Apricot Fruit Spread or other apricot jam
1 lemon rind, optional
2 and 1/2 pounds ground walnuts
2 pounds chopped walnuts
2 and 1/2 cups sugar
beaten egg
Put 8 cups flour into a large mixer bowl. Make a well in the center.
Add remaining dough ingredients into the well (excluding the remaining flour). Start mixing and slowly add the rest of the flour, 1 cup at a time. Dough should be soft and should not stick to the sides of the bowl.
Divide dough into 12 equal parts. Roll out each part into a very thin rectangular shape, taking care not to tear it.
Smear apricot jam generously onto each rectangle of dough. (Sprinkle on the lemon rind now, if using.)
Combine the nuts with the sugar, and sprinkle on top of all 12 rectangles of dough. Roll each rectangle up as tightly as possible, in jelly roll fashion.
Place rolls on a cookie sheet. Make slits down the top of each roll, every 2 inches. Brush with beaten egg.
Bake at 350°F for 1 hour.
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HEAVEN!!!! SO EASY!! NO YEAST.. NO Rising!! such a easy and delicious recipe!! was totally worth making it!!
i divided the recipe in 6 as its a too big quantity… i loved the fact that i don’t need to use yeast!!