Flodni
20 servings
360 minutes
The recipe was prepared in our kitchen by Zsofie Mautner, a gastro blogger and author of cookbooks, and Andras Körner, author of the book "Hungarian Jewish Cuisine".
1
For the test, 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, mixing with a mixer until a uniform dough forms. Transfer the dough to a floured surface, divide it into five equal parts of 380 grams each. 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.
- Wheat flour: 1 kg
- Powdered sugar: 150 g
- Salt: 25 g
- Butter: 500 g
- Sour cream: 100 g
- Dry white wine: 800 ml
2
For the apple filling, peel the apples and remove the seeds, then slice them thinly. In a large saucepan, mix 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; keep on medium heat until the apples become soft, which will take about 10 minutes. Then strain the apples through a sieve and pour the water into a clean container.
- Apple: 2.5 kg
- Sugar: 900 g
- Ginger: 20 g
- Carnation: 5 piece
- Cinnamon sticks: 1 piece
- Lemon: 2 pieces
- Dry white wine: 800 ml
3
For the poppy filling, take 500 ml of apple water, bring to a boil, add 300 grams of sugar, 1/2 teaspoon of salt, lemon and orange zest, and ground poppy seeds. Cook the mixture for a few minutes, then remove from heat and let it cool.
- Sugar: 900 g
- Salt: 25 g
- Lemon: 2 pieces
- Oranges: 1 piece
- Poppy: 450 g
4
For the nut filling, heat 350 ml of wine in a large saucepan and hold for 2 minutes to let all the alcohol evaporate. Add 200 grams of sugar and chopped nuts, mix well, then remove from heat, let cool slightly and stir in apricot jam.
- Dry white wine: 800 ml
- Sugar: 900 g
- Walnuts: 600 g
- Apricot jam: 100 g
5
Cover 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 the excess edges.
6
Spread the poppy filling on the bottom layer of dough, cover with the second layer of dough, place the nut filling on it, spread the apple filling on the third layer, evenly apply plum jam on the fourth layer and cover with the fifth layer of dough. Lightly beat 2 eggs with a fork and brush them over the pie, and use a fork to make holes all over the surface of the pie.
- Plum jam: 600 g
- Chicken egg: 2 pieces
7
Send the pie to an oven preheated to 170 degrees for one hour. Then increase the temperature to 180 degrees and bake for another 45-60 minutes. Remove the finished pie from the oven, cover it with a kitchen towel, and let it cool completely, preferably for a day. Only after that can the pie be sliced and served.