Flodni

⏳ Time

6 hours

🥕 Ingredients

🍽️ Servings

Description

This recipe was created in our kitchen by John Smith, a food blogger and cookbook author, and Michael Johnson, author of the book 'Hungarian Jewish Cuisine.'

Ingredients

Wheat Flour - 2 lbs
Salt - 0.9 oz
Powdered Sugar - 5.3 oz
Butter - 17.6 oz
Whole egg - 4 pieces
Dry White Wine - 27 fl oz
Sour Cream - 3.5 oz
Apple - 2½ kg
Sugar - 31.7 oz
Ginger - 0.7 oz
Clove - 5 pieces
Cinnamon - 1 piece
Lemon - 2 pieces
Oranges - 1 piece
Poppy seed paste - 15.9 oz
Walnuts - 21.2 oz
Apricot Jam - 3.5 oz
Pear Jam - 21.2 oz
Chicken Egg - 2 pieces

Step by Step guide

Step 1

For the dough, mix flour with powdered sugar and 1.5 tablespoons of salt in a large mixing bowl. Add softened butter, sour cream, and 150 ml of white wine, and mix with a mixer until a uniform dough forms. Transfer the dough to a floured surface, divide it into five equal portions, each weighing 380 grams. Wrap each piece of dough in plastic wrap and refrigerate for at least 2 hours. Take the dough out of the refrigerator 30 minutes before rolling it out.

Step 2

For the apple filling, peel the apples and remove the seeds, then slice them thinly. In a large saucepan, combine 300 ml of water, the same amount of wine, 150 grams of sugar, minced ginger, cloves, a cinnamon stick, and the juice of two lemons. Heat the mixture and add the apples, cooking over medium heat until the apples become soft, which will take about 10 minutes. Then, drain the apples in a sieve and pour the liquid into a clean container.

Step 3

For the poppy seed filling, take 500 ml of apple water, bring it to a boil, then add 300 grams of sugar, 1/2 teaspoon of salt, the zest of a lemon and an orange, and ground poppy seeds. Cook the mixture for a few minutes, then remove it from the heat and let it cool.

Step 4

For the nut filling, heat 350 ml of wine in a large saucepan and let it simmer for 2 minutes to allow the alcohol to evaporate completely. Add 200 grams of sugar and chopped nuts, mixing well. Remove from heat, let it cool slightly, and then stir in the apricot jam.

Step 5

Line a 35x27 cm baking dish with parchment paper. Roll out the dough to fit the size of the dish; you can roll it a bit larger and trim off the excess edges.

Step 6

Spread the poppy seed filling over the bottom layer of dough, cover it with the second layer of dough, then spread the nut filling on top. Next, add the apple filling as the third layer, and evenly spread the plum jam over the fourth layer. Finally, cover it with the fifth layer of dough. Lightly beat 2 eggs with a fork and brush the mixture over the pie, then use the fork to make small holes all over the surface of the pie.

Step 7

Place the pie in an oven preheated to 338°F (338 degrees Fahrenheit) for one hour. Then, increase the temperature to 356°F (356 degrees Fahrenheit) and bake for an additional 45 to 60 minutes. Once the pie is ready, remove it from the oven, cover it with a kitchen towel, and allow it to cool completely, preferably for a day. Only after that can the pie be sliced and served.