Flodni

Flodni
A yummy Hungarian dessert with four delicious fillings stuffed inside five pastry sheets.
Flodni
Cuisine

- European

Serves

- 4

Cooking Time

-25 Min

Type

- dessert

Difficulty

- Medium

Preparation Time

- 15 Min

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INGREDIENTS

  • FOR Apricot Filling
  • 100 ml White Wine
  • 5 to 6 sliced Dried Apricots
  • 1 tbsp Apricot Jam
  • 1 tbsp Castor Sugar
  • 2 tbsp Unsalted Butter
  • 1 tbsp roasted Poppy Seeds
  • .
  • FOR Chocolate filling
  • 200 gms chopped Dark Chocolate
  • FOR Pastry Dough
  • 1 kg Refined Flour
  • 300 gms Butter
  • Cold Water
  • .
  • FOR Prunes filling
  • 2 tbsp Butter
  • 2tsbp Sugar
  • 100 gms chopped Prunes
  • FOR Apple filling
  • 1 Granny Smith Apple (Peeled And Grated)
  • 1 tbsp Butter
  • 2 tbsp Sugar
  • .
  • FOR Garnish
  • 1 tbsp Powdered Sugar
  • 50 gms Blueberries

HOW TO PREPARE FLODNI

  1. 1

    For Apricot Filling ,Heat 100 ml white wine in a pan, add 5- 6 apricots, 1 tbsp apricot jam, 1 tbsp castor sugar, 2 tbsp unsalted butter,1 tbsp roasted poppy seeds and cook on low flame till filling leaves sides of the pan.
  2. 2

    For Prunes Filling ,In a pan melt 2 tbsp butter, 2 tbsp sugar, 100 gms chopped prunes and cook till it turns into jam consistency.
  3. 3

    For Chocolate Filling ,On a double boiler melt 200 gms dark chocolate, add 20 chopped walnuts and fold the filling.
  4. 4

    For Apple Filling ,In a pan add 1 tbsp butter, 2 tbsp sugar add 1 grated apple, stir the filling till apple leaves side of the pan.
  5. 5

    For Pastry Sheet ,Mix 1 kg flour, 300 gms butter and cold water in a bowl, make a dough and roll it thinly in rectangular shape.
  6. 6

    For making Flodni grease a baking tray, line pastry sheet in the tray and spread chocolate mix on it, cover with another pastry sheet and place apple filling followed by pastry sheet.
  7. 7

    In the third layer spoon apricot filling and place the pastry on top followed by prunes filling and seal flodni with a pastry sheet.
  8. 8

    Bake flodni at 170 degree C for 1 hour and later refrigerate for 6 hours.
  9. 9

    In a pan add 1 tbsp of powdered sugar, 50 gms blueberries, few walnuts, splash of white wine and sauté.
  10. 10

    To serve place a quenelle of unsalted butter on Flodni, sliced apricot, pour blueberries mix around itandgarnish with fresh mint sprig.

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