Recipe: Vegan Flodni

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Ready for Purim? It's not Purim without Purim Baskets, what's a Purim Basket without Flodani?

Flodni is a sweet Hungarian Jewish love. You fall in love with her at first sight and you never get enough. It is a layers pastry of pressburger dough (crispy yeast dough) without margarine, with fillings of poppy seeds, apples, nuts and jam between the dough layers. The flodni is especially identified with Hungarian Jews. In Budapest, you will find the flodni in kosher restaurants and bakeries, baked with love by family recipes that have been passed down for generations. The elegance and the delicate yet rich combination of flavors of the flodni makes it the main star in Purim Baskets.

Vegan Flodni

This recipe is a relatively complex one that requires time and patience. At the same time, one 20x30 mold of Flodani will be enough for at least 8 servings, along with manna ears and cakes that you can easily and quickly prepare by Cinnamon Girl's mixes.

Dough

What you need:

1 cup applesauce (113 g)

45 grams of powdered sugar (1/3 cup)

Zest from a quarter of a lemon

1/4 teaspoon of salt

200 grams of soft coconut oil

3 cups of flour

One and a half teaspoons of dry yeast

Instructions:

1. In your mixer, mix the applesauce, lemon zest, powdered sugar, salt and coconut oil on high-speed until the texture becomes creamy.

2. Add the flour and the yeast and mix for about 3 more minutes on medium speed until the dough gets a texture similar to soft marzipan.

Split the dough into five equal parts.

*There is no need to rise or chill the dough. It will be crispy because it is a very greasy dough.

Fillings:

According to Aunt Maryka's recipe from Budapest

First filling layer: Poppy-Seeds

What you need:

150g ground poppy seeds. Must be ground to powder!

1/2 cup brown sugar

1/2 glass of white wine

Add water if necessary.

Instructions:

1. Mix while cooking on your stove all the ingredients in a small pot until it boils.

2. Lower the heat to a small flame and keep mixing until the texture is similar to very thick porridge. Then cool down and add a little bit of lemon zest.

Second filling layer: Apples

What you need:

1.5 kg peeled and sliced Granny Smith apples.

1.5-2 glasses of white wine

1 Cinnamon stick.

You can add sugar according to taste.

Instructions:

1. Cook all ingredients in a pot until the apples soften.

2. Filter the apples from the water, remove the cinnamon stick and add a bit of bread crumbs. Cool down.

Third filling layer: Walnut Cream

What you need:

200 g ground walnuts

1/2 cup brown sugar

1/3 cup of water

A little cinnamon

Add water if necessary.

How to prepare:

1. Mix while cooking on your stove all the ingredients in a small pot until it boils.

2. Lower the heat to a small flame and keep mixing until the texture is similar to cream. Then cool down .

Fourth filling layer:

Plum or apricot jam.

Preparation and baking of the flodni:

1. Preheat the oven to 170°C

2. Flatten 1/5 of the dough until it's almost paper-thin. Then place in a 30*20 baking pan.

*Pressburger dough is very oily and therefore falls apart. It is recommended to flatten between two baking papers, using a rolling-pin.

3. Add the poppy-seed filling and flatten it on top of the first layer of the dough.

4. Flatten another 1/5 of the dough until it's almost paper-thin. Then place it on top of the poppy-seeds.

5. Add the apple filling and flatten it on top of the second layer of the dough.

6. Flatten another 1/5 of the dough until it's almost paper-thin. Then place it on top of the apples.

7. Add walnut cream filling and flatten it on top of the tird layer of the dough.

8. Flatten another 1/5 of the dough until it's almost paper-thin. Then place it on top of the walnut cream.

9. Spread the jam on the 4th layer of the dough.

8. Flatten the last 1/5 of the dough until it's almost paper-thin. Then place it on top of the jam.

9. Bake for 30-40 minutes until it's golden.

Vegan Flodani

After baking, the flodni must be cooled. Store covered and refrigerated. The cake must be sliced when it is cold (otherwise the flodni will fall apart). It is recommended to serve it cold.

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