| 1 | Combine flour, sugar, baking powder, and salt in food processor and process to blend. |
| 2 | Add egg and 1 cup water and process with on/off turns to mix. |
| 3 | With motor running, gradually add remaining water, about ?cup, adding enough so mixture comes together to a smooth, fairly stiff dough. |
| 4 | It will be sticky. |
| 5 | Remove from processor. |
| 6 | Knead dough well by slapping vigorously on the work surface. |
| 7 | Divide into 6 pieces and knead each one with a slapping motion until smooth. |
| 8 | Roll each in your palm to a ball. |
| 9 | Put on an oiled plate or tray, cover with plastic wrap, and refrigerate for at least 4 hours or overnight. |
| 10 | Oil working surface and rolling pin. |
| 11 | Let margarine stand at room temperature until very soft. |
| 12 | Roll out 1 ball of dough on oiled surface to a very thin 12-inch square. |
| 13 | To help stretch dough, pull it gently from time to time by hand, until very thin. |
| 14 | If dough tears, simply press it together. |
| 15 | Spread with a piece of soft margarine. |
| 16 | Fold in half, then in half again to make a long strip. |
| 17 | Roll up strip from a short side in a tight cylinder. |
| 18 | Repeat with 5 remaining pieces of dough. |
| 19 | Put in greased, shallow 8-inch square baking dish. |
| 20 | Cover with foil and a lid and refrigerate at least 2 or up to 8 hours. |
| 21 | Preheat oven to 200°F. |
| 22 | Bake pastries 13-14 hours or until golden brown. |
| 23 | Serve hot. |
