Flódni – Hungarian-Jewish pastries

Ingredients for 1 servings:

• 500 g flour
• 230 g butter
• 100 g powdered sugar
• 2 egg yolks
• 120 ml dry white wine
• 1 pinch of salt
• 1 egg(s)
• 1 kg apples
• 1 tbsp honey
• 1 tbsp sugar
• 2 tsp cinnamon powder
• 5 carnations
• 170 ml dry white wine
• 2 tbsp butter biscuits, ground
• 230 g walnuts, ground
• 70 g sugar
• 30 g raisins, soaked in rum or white wine
• 100 ml juice (apple white wine juice from the apple filling)
• 230 g poppy seeds, ground
• 150 g apricot jam
• 1 organic orange(s), grated peel
• 30 g sugar
• 30 g raisins, soaked in rum or white wine
• 80 ml dry white wine
• 150 g plum jam
• 70 g soft plums
• 2 pinches of cinnamon powder

Instructions

Working time approx. 2 hours; Rest period approx. 1 day; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 2 hours 40 minutes

Dough: Knead flour, powdered sugar, butter, salt, two egg yolks, and white wine, if possible by hand, into a smooth dough. Form the dough into a ball and let it rest in cling film overnight. Apple filling: Peel the apples and slice or grate them into very thin sticks. Steam the apples with 170 ml of white wine, honey, cinnamon, cloves, and 1 tablespoon of sugar. Place the cloves in a tea infuser. When the apples are nice and soft, remove the cloves and drain the apples thoroughly through a sieve. There should be as little liquid as possible in the apple mixture. IMPORTANT: Collect the apple juice! You will need it for the walnut filling. Mix 1-2 tablespoons of ground butter biscuits into the apple filling. Let the filling cool. Walnut filling: Briefly boil the walnuts, sugar, and raisins with 100 ml of the reserved apple juice. Let the filling cool. Poppy seed filling: Briefly boil the poppy seeds, raisins, apricot jam, sugar, and grated orange zest with the white wine. Let the filling cool. Plum filling: Cut the soft plums into small, thin strips, mix with the plum jam and cinnamon. When the fillings have cooled completely, remove the dough from the refrigerator and divide into 5 equal portions. Use a kitchen scale. Roll out the first piece of dough to a thickness of 1-2 mm and place it on a 35 x 35 cm baking sheet lined with baking paper. This works best if you roll the dough up and then unroll it again. Spread the walnut filling on top and cover with the next rolled-out piece of dough. Place the poppy seed filling on top, then more dough, apple filling, dough, plum filling, and finally the fifth rolled-out piece of dough as the lid. Prick this piece well with a fork and brush with the beaten egg. Bake in a preheated oven at 170°C (340°F) for approximately 30-40 minutes. The pastry is ready when a skewer test shows no stickiness and the top is a beautiful golden yellow. Flódni is a Jewish recipe and was originally eaten by Hungarian Jews during the Purim festival. Today, it is a popular cake eaten year-round in Hungary.