Apple, Poppy, and Walnut Flodni

Recipe contributed by Elizabeth Schwartz; photo by Tami Ganeles Weiser Yield:  10 servings
Prep Time:  1 hour Cook Time:  45 minutes

Apple, Poppy, and Walnut Flodni

Flodni is a traditional Jewish-Hungarian filled pastry. A sweet wine such as Sauternes—or better yet, a sweet Tokaj—is wonderful in this pastry dough, but if you have any leftover Manischewitz from your seder and no one who will drink it, it works great here! Tokaj, by the way, is Hungary’s national wine and—a bit o’ trivia—the vineyards were started by Jews.—Elizabeth Schwartz

From the Test Kitchen: Allow 3 hours for the dough to chill.

Ingredients

For the pastry:

¼-ounce (7-gram / 2¼-teaspoon) package yeast

2 tablespoons (30 milliliters) warm water

½ cup (102 grams) granulated sugar, divided

2 sticks (227 grams/1 cup/16 tablespoons) unsalted butter

2 egg yolks

½ cup (118 milliliters) sweet dessert wine

2½ cups (325 grams) unbleached, all-purpose flour

¼ teaspoon (1 gram) kosher salt

For the sugar syrup:

2 cups (408 grams) granulated sugar

½ cup water

For the walnut filling:

1 cup (100 grams) ground walnuts (see Notes from the Test Kitchen)

3 tablespoons (15 grams) unseasoned breadcrumbs

1 tablespoon (15 milliliters) sweet dessert wine

Grated zest of ½ medium lemon (2 teaspoons to 1 tablespoon)

1 teaspoon (5 milliliters) fresh lemon juice

For the poppy seed filling:

1 cup (150 grams) ground poppy seeds

½ cup (82 grams) raisins

Grated zest of ½ medium lemon (2 teaspoons to 1 tablespoon)

1 teaspoon (6 grams) vanilla extract

For the apple filling:

1¼ pounds (567 grams) apples, peeled, cored, and thinly sliced (about 3¾ cups)

1 teaspoon (2 grams) ground cinnamon

1 teaspoon (5 milliliters) lemon juice

For the egg wash:

1 egg

1 tablespoon water

Instructions

  1. Combine the yeast, warm water, and 1 teaspoon of the sugar in a bowl and let stand for 5 to 7 minutes or until bubbly (to proof the yeast).
  2. Meanwhile, combine the scant ½ cup sugar and the butter in a stand mixer fitted with the paddle attachment and mix at low speed for about 2 minutes, until  completely combined. Add the egg yolks and wine and mix until the butter is softened and the mixture is well blended.
  3. Combine the flour and salt. Add flour mixture to egg mixture in thirds, alternating with thirds of the yeast mixture, mixing between additions until all have been combined into the egg yolk mixture, mixing well to fully combine. (See Notes from the Test Kitchen.) Divide into 4 equal pieces and refrigerate for at least 3 hours.
  4. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  5. Start the fillings: Set out 3 mixing bowls: In the first, combine the ingredients for the walnut filling: the walnuts, breadcrumbs, wine, zest, and 1 teaspoon lemon juice. In the second, combine the poppy seeds lemon zest, raisins, and vanilla. In the third, combine the apples with the cinnamon and lemon juice, mixing to incorporate.
  6. Make the sugar syrup: Combine ½ cup water with 2 cups sugar in a microwave-safe container and bring to a boil until the sugar is dissolved. (You can also do this in a saucepan.) Measure half of the syrup, pour it over the walnut filling ingredients, and mix to combine. Pour the remaining syrup over the poppy seed filling ingredients and mix to combine.
  7. Remove dough from fridge. Place 1 piece on a work surface and roll into into a 9- by 13-inch rectangle. It will be thin, less than ⅛ inch thick. Transfer to one of the prepared baking sheets and cover lightly with a layer of parchment. Repeat with the remaining 3 pieces of dough, stacking the rolled rectangles, and separating them with sheets of parchment.
  8. Place 1 sheet of pastry dough on the other parchment-lined baking sheet and cover with the poppy filling, spreading it evenly. Top with a second sheet of pastry dough, and spread with the walnut mixture. Top with a third sheet of pastry dough and spread with the apple mixture. Top with the remaining pastry dough.
  9. Make the egg wash by mixing the egg with 1 tablespoon water and brush the top with the egg wash and bake for 35 to 45  minutes. Serve warm or at room temperature.

Kitchen Tips

Notes from the Test Kitchen

  1. Walnuts are available pre-ground, but if you can’t find them, you can simply grind some in a food processor or mini-processor.
  2. We found that adding all of the dry ingredients at once, in step 3, was equally effective for this yeast dough, as long as the butter is at room temperature.

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