Flódni. (Apple, Walnut, and Poppy Seed Pastry)

Okay. I’m practically obsessing with this dessert right now. Proir to having baked it, I had only eaten it two times in my whole life – once my mom made it and next time we bought it in a Jewish bakery. Only twice! What a complete waste of precious dessert time! I mean there is only such much dessert you can eat in a life time, so you’d better make every time count. 😉

Anyhow, I have quite forgotten how magnificent this dessert is: scrumptious layers of ground poppy seed, ground walnuts, apple, thick plum jam between layers of thin pastry made with white wine. I was a little concerned if this was going to turn out all right, considering that making this dessert is very time-consuming and there are so many ways of messing up. It turned out just fine! Of course, it also helped that I found a great recipe. I am really very pleased and I will defnitely make it again in the future. Not every weekend though. :p

So this is what it looks like. The layers could be a bit thicker, especially the apple-filling on the top. Apart from that… the taste is heavenly.

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250 g all-purpose flour
250 g cake flour
250 g unsalted butter
100 g powdered sugar
3 egg yolks
100 ml dry white wine
a pinch of salt
1/4 teaspoon baking powder

Apple filling
1 kg apples (the recipe calls for 800 g but as you can see it wasn’t enough)
2 tablespoons honey
juice of 1 lemon
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Poppy seed filling
200 g ground poppy seed (it’s very important to use the ground version)
100 g white sugar
50 g raisins
150 ml white wine

Walnut filling
200 g ground walnuts (again, important to use them ground, otherwise the filling will not absorb the liquids)
100 g white sugar
50 g raisins
150 ml white wine

250 g thick plum jam (important to use a thick marmelade version to stick the layers together and to avoid ending up with to much liquids. E.g. Hungarian or Polish plum jams are perfect)
1 egg
powdered sugar to sprinkle on top (optional)

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First, prepare the pastry: sift the two kinds of flour into a large bowl, add the salt, baking powder and powdered sugar. Add the cold butter cut into cubes and the egg yolks as well. Mix the ingredients until all ingredients are well incorporated, add the white wine and mix until the batter is smooth. I worked with my hands only. Wrap the pastry in kitchen foil and place it in the fridge for the time you prepare the fillings.

Apple filling
Peel and grate your apples, sqeeze out the surplus juice so that it won’t soak your pastry. Add the lemon juice, honey and the spices, and mix well.

Walnut filling
Ground the walnuts. In a small casserole, heat the wine with the sugar and the raisins just until the sugar is dissolved, then pour it over the walnuts. Mix.

Poppy seed filling
Use the same method as with the walnuts.

Let the fillings cool completely.

Take the pastry out of the fridge and cut it into four even pieces. Line a 25×35 cm pan with parchment paper, roll out the first part of the pastry and place it on the bottom of your pan.
Spread the plum jam thinly on top and add the walnut filling smoothing it out evenly.
Roll out your second pastry and place it on top.
Again, spread a bit more plum jam on top, and add the poppy seed filling.
Roll out your third pastry, place it on top. (This time, there is no plum jam layer.) And add the apple filling.
Top the whole thing with the last rolled out piece of pastry.

Poke little wholes in the pastry with a toothpick so that the steam can escape, and coat with the beaten egg.

In a pre-heated oven (180°C) bake for about 45-60 minutes, until the top is golden brown and toothpick inserted into the centre of the pastry comes out clean. Mine took 50 minutes. Let it cool completely before eating, but it’s even better if you let the savours maturate for the whole night. Serve cut into cubes, and sprinkle with powdered sugar, if desired.

Devour. 😉

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