A yummy Hungarian dessert with four delicious fillings stuffed inside five pastry sheets.
Flodni Recipe by Chef Ranveer Brar
Cuisine

- European

Serves

- 4

Cooking Time

-25 Min

Difficulty

- Medium

Preparation Time

- 15 Min

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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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ranveer Brar

Chef

Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

Other Shows by host:
The Great Indian Rasoi 1 | Health Bhi Taste Bhi |
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