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This is a traditional Macedonian handmade pastry filled with crumbled white cheese.
Preheat oven to 425F. When the Maznik is put into the oven, you will need to lower the temperature to 375F.
Place the flour and salt in a large mixing bowl. Make a well in the center if the pile and pour in the white vinegar and oil.
Bring the bowl over to a stand mixer with dough hook attachment and begin to pour in the water, a little bit at a time, as you start up the mixer. Knead the dough until you get a nice shiny ball of dough.
Spray a large round tray – pizza tray works best – with vegetable oil.
Oil up your hands and begin to break off 1/6 of the dough that you prepared. Form the piece of dough into a round ball and place it on the pizza tray. Continue to do this with the rest of the dough. You should have six round oiled balls of dough. Cover the tray with a plastic bag and let it rest for an hour.
Dust your work surface (or a silpat or tablecloth – you’ll see why this is helpful in a moment) with flour. Take one of the dough balls and bring it over to the work surface. With oiled hands, knead again into an even ball, then flatten it using the palm of your hand. Pick up the dough by holding it by an edge; gravity will help stretch it as it hangs. Use the back of your hands to stretch and pull the dough. Put the dough back down on your work area and begin to gently stretch and pull the dough by using your thumb and index finger. Stretch and pull the dough until it’s tissue-thin. Cut away the thick dough around the edges with scissors.
Dip a spoon or brush into a cup of oil, then drizzle over the pastry in a circular motion. Evenly sprinkle with a handful of cheese (1/6 of the total amount).
Lift the edges of the tablecloth closest to you and allow the pastry to naturally roll. Place the roll in the center of a well-oiled pizza tray and form it into a snail shape.
Continue the above steps until you have used up all six dough balls and filling ingredients.
Once you have a full tray of coils, brush the entire pastry with oil and sprinkle with sesame seeds.
Put it in the oven for 35 to 40 minutes or until the top is golden brown. Don’t forget to turn down the temperature to 375F when you put it in!
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!