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.
- 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.
- 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