| Step one: | Combine flour , sugar , baking powder , and salt in food processor and process to blend. |
| Step two: | Add egg and 1 cup water and process with on/off turns to mix. |
| Step three: | With motor running , gradually add remaining water , about cup , adding enough so mixture comes together to a smooth , fairly stiff dough. |
| Step four: | It will be sticky. |
| Step five: | Remove from processor. |
| Step six: | Knead dough well by slapping vigorously on the work surface. |
| Step seven: | Divide into 6 pieces and knead each one with a slapping motion until smooth. |
| Step eight: | Roll each in your palm to a ball. |
| Step nine: | Put on an oiled plate or tray , cover with plastic wrap , and refrigerate for at least 4 hours or overnight. |
| Step ten: | Oil working surface and rolling pin. |
| Step eleven: | Let margarine stand at room temperature until very soft. |
| Step twelve: | Roll out 1 ball of dough on oiled surface to a very thin 12-inch square. |
| Step thirteen: | To help stretch dough , pull it gently from time to time by hand , until very thin. |
| Step fourteen: | If dough tears , simply press it together. |
| Step fifteen: | Spread with a piece of soft margarine. |
| Step sixteen: | Fold in half , then in half again to make a long strip. |
| Step seventeen: | Roll up strip from a short side in a tight cylinder. |
| Step eighteen: | Repeat with 5 remaining pieces of dough. |
| Step nineteen: | Put in greased , shallow 8-inch square baking dish. |
| Step twenty: | Cover with foil and a lid and refrigerate at least 2 or up to 8 hours. |
| Step twenty-one: | Preheat oven to 200. |
| Step twenty-two: | Bake pastries 13-14 hours or until golden brown. |
| Step twenty-three: | Serve hot. |
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