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bread, coffee and tidbits

Flódni (Apfelmohnnussschnitten)

with 20 comments

Flódni are small cakes from Hungary. Three fillings on top of each other between sheets of sweet dough, cut into big cubic chunks for the afternoon tea or coffee table. I did not win a beauty contest with these, but after one night in the cold basement they tasted just right. Whole poppy seeds can also be used, roast them in a pan, then blitz in a blender, which is a close approximation to having them ground (there are special poppy seeds grinders). I used ‘Dampfmohn’, a ground, stabilized and steamed variety sold in handy bags of 200g.

P.S. ‘Apfelmohnnussschnitten’ is a genuine German word.

Flódni (makes 12)


  • 500g plain flour
  • 200g butter (originally with goose fat for a kosher cake)
  • 75g powdered sugar
  • 2 egg yolks
  • 100-150g cold water
  • A pinch of salt

Mix together and knead shortly. Cut into four pieces and roll each into a 10cm x 12cm piece. Refrigerate for 1-2 hours.

Walnut filling

  • 250g walnuts
  • 200g sugar
  • 125g water

Blitz walnuts and sugar in a blender, then bring to a boil in a cooking pot. Simmer for about 5 minutes. Let cool completely.

Poppy seed filling

  • 175g ground poppy seeds (I used agaSaat ‘Dampfmohn’, ground and steamed poppy seeds)
  • 75g sugar
  • 75-150g water

Mix and bring to the boil with the water. Simmer for 2 minutes. Let cool completely.

Apple filling

  • 6 good cooking apples (I used Berlepsch)
  • 2 tbsp honey
  • Lemon juice
  • pinch of cinnamon

Peel and core the apples. Cut four apples into thin slices, grate the remaining two apples. Mix with a few drops of lemon juice, add the honey and bring to the boil. Cover the pot and cook for 2 minutes. Then cook uncovered for 8-15 minutes until the apples are soft. Let cool completely.

Roll out the four pieces of dough to rectangles measuring approx. 25cm x 15cm. A baking frame would help but it’s not necessary. Any excess dough can be used if there are holes in the dough. Spread the apple filling on the bottom sheet. Fillings from bottom to top: apple, walnut, poppy seeds, separated from each other by a sheet of dough. Put the last piece of dough on top, brush with egg and bake at 200°C for 10 minutes, then reduce heat to 175° and bake for further 50 minutes. Let cool, preferably overnight, cut and dust with powder sugar.

Source: Das Kaffeehaus, Rick Rodgers


Written by theinversecook

25 March 2009 at 00:47

20 Responses

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  1. Hey Nils, mind sending me some?!? Looks so good and I’m sitting here drinking coffee and I’ve got nothing to go with it…
    The Apfelmohnnussschnitten (nice word) would fit perfectly right now. ;)


    25 March 2009 at 17:35

    • Absolutely…but only two left, but they’re filling. The rest was used up during birthday festivities yesterday (not mine). Nils


      26 March 2009 at 02:06

  2. Hi,
    Flódni is actually a Jewish cake, but it is true that it is very popular in Hungary – or at least it was, 20-30 years before. Nowadays nem trends are coming – which is not necessarily good – and I haven’t seen flódni in cáfés for ages!
    Niki (from Hungary) a fan of your breads :-)


    25 March 2009 at 17:38

    • Hi Niki,
      indeed, the book also gave a suggestion for making it kosher because goose fat (as in the original recipe) is not to everyone’s liking.

      Wow, 20-30 years…I too can name a few German treats that are close to extinction nowadays. I hope someone will write an encyclopedic volume on German baking.

      Regards, Nils


      26 March 2009 at 02:09

  3. Oh boy!!! That looks so lecker!!! My tongue is drooling!!!


    25 March 2009 at 18:07

    • Hi, Carl,

      I had the same experience. I must say they are quite delicious. I am keeping myself from doing a calorie count. Only bread and soup for me in the next weeks. Ouch.

      Regards, Nils


      26 March 2009 at 02:11

  4. Hi!

    I’ve been following your blog for a while, I love it! I find great ideas and directions here, I’m a dedicated amateur baker and I will definitely try these flodni, they look great.



    25 March 2009 at 20:46

    • Thanks, Miriam.

      The recipe said to put the dough on a baking tray. I used a rectangular shaped metal baking frame to the sides are a bit more even. Maybe they will get a little flatter without the frame, and I think I will try that the next time, because they were awfully tall. Hard to eat with a fork. Do try them.

      Regards, Nils


      26 March 2009 at 02:13

  5. Goose fat, mmm, my brother had a blueberry pie with bear fat, he said it tasted very good!
    I love these recipes from the corners of the Old Austrian Empire, so many similarities but ooooh soooo good!


    26 March 2009 at 05:53

    • Speaking of alternative fats, Jeffrey Steingarten wrote a story about French fries made with horse fat and how difficult it was to get the canister of horse fat imported to the US. Allegedly the best fries ever. There are still horse butchers here in Germany, I think especially in the Cologne area (I pass.)



      26 March 2009 at 17:11

      • Oh, not me, I had some pfund in Switzerland a couple of summers ago, and in Paris, fabulous!


        27 March 2009 at 15:44

        • I am a culinary wuss


          27 March 2009 at 16:07

  6. Hi there-

    I thought you might be a good person to ask about this. I just got back from a trip to Salzburg and Munich and bought a fantastic loaf of bread in Munich. It was a small round, studded with pistachios and coated over the top with different dried herbs and flowers- cornflower, etc…any idea what it is?



    27 March 2009 at 20:13

    • Hi Siri,
      that combination is new to me. Was it sweet?


      27 March 2009 at 21:22

  7. Oh mein Gott, was sehe ich da? Mohn, meine Lieblingskuchenzutat. Und mein Mann mag ihn nicht. Deshalb backe ich äußerst selten mit Mohn. Aber man kann die Flódni bestimmt einfrieren, oder?

    Die Story bei Steingarten mit dem Pferdefett fand ich schon ein wenig strange. Und bemerkenswert. Wenn ich bedenke, was der Mann alles um des guten Geschmacks willen auf sich genommen hat. Ich habe aber auch sehr lachen müssen bei manchen Episoden. Es ist übrigens richtig, dass es in Köln noch Pferdemetzger gibt. In Remscheid stand immer einer auf dem Wochenmarkt und auch in Mönchengladbach kannte ich einen. Hier in Hessen ist mir noch kein Pferdemetzger untergekommen. Schade. Ich mag Pferd, besonders Fohlen. Als Sauerbraten ist das Fleisch nicht zu toppen.


    28 March 2009 at 01:31

    • Kann man bestimmt einfrieren, sie halten sich auch im Kühlschrank recht lange.

      Ja, sehr amusing das mit dem Pferdefett, es scheint also wirklich sehr gut zu schmecken, wenn man Steingarten glauben will.

      Also, wenn ich so an Fohlen denke (süß), möchte ich lieber noch ein bisschen warten mit dem Pferdeessen *g* Aber alte Pferde schmecken wohl nicht mehr. Aber dann darf man eigentlich auch gar kein Fleisch mehr essen bei solchen Gedanken. Ich bin wohl immer noch geprägt von meiner Zeit als Vegetarier.


      28 March 2009 at 16:36

      • Ich sach nur: Lamm (Hurz!), Spanferkel, Stubenküken (das würde ich niemals essen).

        Den Kuchen werde ich nächste Woche backen. Ist fest eingeplant.


        28 March 2009 at 20:55

        • In der Tat – wobei ich bei Flügelvieh weniger Hemmungen habe…weiß auch nicht, wieso.


          30 March 2009 at 00:34

  8. Never seen or heard of these before but they sound amazing! Love all the different layers


    29 March 2009 at 13:01

    • Yes, certainly has a wow-effect. According to google flódni msut have been very popular.


      30 March 2009 at 00:38

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