Flódni
Ingredients
- Dough: flour, butter, sugar, salt, eggs, a little water
- Poppy seed filling: ground poppy seeds, sugar, orange zest, raisins, a splash of wine
- Walnut filling: ground walnuts, sugar, water, orange zest
- Apple filling: cooked apples, strained, with a little breadcrumbs to thicken
- Plum jam, as the fourth filling
- 1 egg yolk, for glazing
Traditionally eaten at Purim and Hanukkah, flódni is a distinctive Hungarian-Jewish pastry built from five thin sheets of dough separated by four completely different fillings — poppy seed, apple, walnut, and plum jam — each layered on in turn before a final sheet of dough is brushed with egg yolk and baked over all of it.
Method
Make the dough and divide it into five equal portions; flatten into discs and chill for at least an hour.
Make the poppy seed filling by cooking ground poppy seeds with sugar, orange zest, raisins and wine until thick; cool.
Make the walnut filling by cooking sugar and water to a syrup, then stirring in ground walnuts and orange zest until spreadable; cool.
Cook and strain the apples, stirring in a little breadcrumbs to thicken; cool.
Roll out the first disc of dough into a rectangle and spread with the poppy seed filling.
Roll out and layer the second disc on top, spread with the apple filling; repeat with the walnut filling, then the plum jam, each time topped with another rolled-out disc of dough.
Brush the top layer with egg yolk.
Bake at 175°C (350°F) for about 1 hour, until deep golden.
Cool slightly, then cut into squares.
