Ingredients
Units Scale
- For the dough:
- 4 cups flour
- 1/2 tsp. kosher salt
- 2 tbsp. sugar
- 8 tbsp. unsalted butter, cut into 1/2” pieces and softened
- 5 egg yolks
- 3/4 cup sweet white dessert wine (ideally, Hungarian Tokaji, 5 Puttonyos level or higher sweetness or use your favorite sweet white wine)
- ***
- Filling:
- Scant cup of red wine
- 2 1/4 lbs apples (I like a mix of Cameos, Galas and Granny Smith), peeled, cored and grated
- 7 oz ground walnuts (about 1 3/4 cups)
- 7 oz ground poppy seeds (about 1 1/2 cups)
- 1 jar of plum jam, about 2 1/2 cups
- 1 cup golden raisins
- 2 tablespoons apricot jam
- 1 tsp ground mace (TFD preferred) or cinnamon (for traditional version)
- A pinch of ground cloves
- 3 tsp grated orange zest
- 1 egg yolk, lightly beaten
Instructions
- Make the dough: In the bowl of a stand mixer, combine the flour, sugar, and salt. Add the butter and mix until incorporated. Add the egg yolks and wine and mix until a dough forms. Replace the paddle with a dough hook and knead dough on medium speed until smooth, 5-6 minutes. Form dough into a ball and wrap in plastic; set aside to rest for 30 minutes. Divide the dough into five parts, with one slightly larger than the rest. Refrigerate until the fillings are made.
- Make the poppy filling: Mix the ground poppy seeds, apricot jam, 1 tsp orange peel, cloves, with half the wine, sugar and raisins.
- Make the walnut filling: Mix the ground walnuts, 1 tsp orange zest, and the other half of the wine, sugar and raisins.
- Make the apple filling: mix the grated apples with the mace and 1 tsp orange zest.
- Roll out the largest piece of dough to be slightly larger than a 12”x16” baking pan with sides at least 3” high.
- Grease the pan with margarine and lay this first sheet of dough on the bottom.
- Spread the poppy seed filling on the first layer of dough.
- Roll out and lay down the next layer of dough, and top it with the apple filling.
- Roll out and lay down the next layer of dough and spread it with walnut filling.
- Roll out and lay down the next layer of dough and spread it with plum jam.
- Roll out and lay down the final layer of dough and brush the remaining 1 egg yolk on top.
- Bake the flodni at 350 degrees for about an hour until it is golden brown. Let cool and slice into 3-inch by 2-inch squares.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 1813.26 kcal
- Sugar: 99.75 g
- Sodium: 304.45 mg
- Fat: 75.21 g
- Saturated Fat: 21.42 g
- Trans Fat: 0.93 g
- Carbohydrates: 248.97 g
- Fiber: 24.7 g
- Protein: 33.56 g
- Cholesterol: 280.23 mg
