ReceptnaptárFlódni
Flódni is a festive pastry of Hungarian Jewish baking: five sheets of pastry layered with apple, walnut, poppy seed and plum jam filling. Traditionally made for major holidays such as Purim, but a real treat any time.
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Ingredients
Method
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- Work the flour, lard, sugar, egg, wine, baking powder and salt quickly into a crumbly, then cohesive dough.
- Divide the dough into five equal pieces and roll each to the size of the tin.
- Put the grated apple, seasoned with sugar and cinnamon, on the first sheet, then top with the second sheet.
- Sprinkle the walnut, mixed with sugar, on the second sheet, then top with the third sheet.
- Spread the poppy seed (mixed to a paste with sugar and a little milk) on the third sheet, then top with the fourth sheet.
- Spread the plum jam on the fourth sheet, then top with the fifth and final sheet.
- Brush the top with the beaten egg and prick in several places with a fork.
- Bake at 180°C (160°C fan) for 40-45 minutes, until golden brown.
- Slice once cooled, as it can fall apart while warm.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Don't overwork the dough, as its crumbliness comes from quick, minimal kneading.
- Spread the fillings evenly, as the dough can go soggy over thinner patches while baking.
- Keep the order of the layers, as the wetter jam layer in the middle bears the weight of the sheets on top better.
- Let it cool completely before slicing, as the layers can slide apart while warm.
Frequently asked questions
Why does it have four different fillings?
Tradition combines four staple autumn-winter ingredients: apple, walnut, poppy seed and plum jam - this fourfold arrangement is what makes the pastry unique.
How long does it keep?
Covered in the fridge for 4-5 days, and the flavours come together more from day to day, so it's even better the next day.
Similar recipes
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- Germknödel (Austro-Bavarian yeast dumpling with plum jam, poppy seeds and vanilla sauce) · German
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- Iced coffee
- Lemon ice (granité)
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