Flódni - Hungarian Layered Pastry

Ingredients

• For the crust: For the crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 egg yolk 1 egg yolk
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the apricot filling: For the apricot filling:
• 1 cup (250g) apricot jam 1 cup (250g) apricot jam
• For the walnut filling: For the walnut filling:
• 2 cups (200g) ground walnuts 2 cups (200g) ground walnuts
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/2 teaspoon cinnamon 1/2 teaspoon cinnamon
• For the poppy seed filling: For the poppy seed filling:
• 1 cup (150g) ground poppy seeds 1 cup (150g) ground poppy seeds
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• For the topping: For the topping:
• 1 egg white, lightly beaten 1 egg white, lightly beaten
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 9g
• Carbohydrates (total, sugars): 45g, 25g
• Protein: 6g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a rectangular baking dish.
2. 2.
   In a large mixing bowl, combine the flour, butter, sugar, egg yolk, and salt. Mix until the dough comes together and forms a ball.
3. 3.
   Divide the dough into four equal parts. Roll out one portion and press it into the bottom of the prepared baking dish to form the first layer.
4. 4.
   Spread the apricot jam evenly over the first layer.
5. 5.
   In a saucepan, combine the ground walnuts, sugar, milk, and cinnamon for the walnut filling. Cook over medium heat until the mixture thickens. Remove from heat and let it cool slightly.
6. 6.
   Spread the walnut filling over the apricot jam layer.
7. 7.
   In another saucepan, combine the ground poppy seeds, sugar, and milk for the poppy seed filling. Cook over medium heat until the mixture thickens. Remove from heat and let it cool slightly.
8. 8.
   Spread the poppy seed filling over the walnut filling.
9. 9.
   Roll out the remaining dough portions and place them on top of the poppy seed filling, forming the final layer.
10. 10.
    Brush the top layer with beaten egg white.
11. 11.
    Bake in the preheated oven for 35-40 minutes, or until the crust turns golden brown.
12. 12.
    Remove from the oven and let it cool completely.
13. 13.
    Dust the top with powdered sugar before serving.

Treat your ingredients with care...

• Walnuts — Make sure to use ground walnuts for the filling. If you can't find pre-ground walnuts, you can grind them yourself using a food processor or blender. Be careful not to over-process, as it can turn into walnut butter.

Tips & Tricks

• For a more pronounced cinnamon flavor, you can increase the amount of cinnamon in the walnut filling.
• If you prefer a sweeter pastry, you can add a tablespoon of honey to the walnut filling.
• Serve Flódni at room temperature or slightly warmed for the best flavor and texture.
• Store leftovers in an airtight container at room temperature for up to 3 days.
• Flódni can be enjoyed on its own or with a dollop of whipped cream or vanilla ice cream.

Serving advice

Serve each slice of Flódni on a dessert plate, dusted with powdered sugar. Accompany it with a cup of freshly brewed coffee or tea for a delightful Hungarian dessert experience.

Presentation advice

To enhance the presentation of Flódni, you can garnish each slice with a sprinkle of ground cinnamon or a few crushed walnuts. Serve it on a decorative dessert plate or platter to showcase the beautiful layers.