Sunday, 20 October 2013

Flódni / Apple, poppy seed and walnut pastry

Baked goods are quite popular in Hungary if it contains walnut, poppy seed or apple, never mind if all three are on the ingredient list. The other good thing about this pastry that you first have to assemble it and then bake it, so although it has 4 layers it doesn't require to bake 4 separate layers. The recipe also stated that you have to put in 300 ml white wine, but you can't really taste it in the end- I think it is more for the texture, consistency than for the taste.

Flódni / Apple, poppy seed and walnut pastry

For the pasty:
500 g plain flour
250 g butter on room temperature
100 g icing sugar
3 egg yolk
100 ml white wine
For the apple filling
800g sharp apple
2 tbsp honey
lemon to taste (approx. 1/2 - 1 lemon)
cinnamon and ground cloves to taste
For the poppy seed filling
200 g ground poppy seed
100 g sugar
50 g sultana / currant
100 ml white wine
For the walnut filling
120 g ground walnut
80 g chopped walnut
100 g sugar
50 g sultana / currant
100 ml white wine
egg wash
Preheat the oven to 170C and line a 19X25cm rectangle pan - leave the baking paper longer on the sides, so after baking you can lift out the pastry.
Rub the butter into the flour, add in the eggs, sugar and white wine. Form a dough then wrap it in cling film and rest it in the fridge until you prepare the fillings.
Peel  and core the apples then grate them. Add in the honey, lemon juice, cinnamon and cloves to taste.
Mix the grated poppy seed with the sugar and sultanas. Heat 100ml white wine to boiling point and pour it on top the poppy seed mix.
Mix the grated walnut with the chopped walnut sugar and sultanas. Heat 100ml white wine to boiling point and pour it on top the walnut mix.
Divide the pastry to 4 equal parts and on a floured surface and roll out  to the size of the pan. Put one pasty layer it into the tin and top it with the poppy seed filling.
Level the poppy seed filling and top it with another pastry layer, then walnut filling, pastry, apple filling and finish it off with a pastry layer. Prick the top of the pastry with a fork and brush it with egg wash.

Bake it in the oven for 60-70 minutes or until it has a nice golden colour.
When it is completely cooled, lift out from the pan (or if you manage to rip off all the baking sheet like me, just put a chopping board on top- turn it up side down, than another board on it and flip it back. It is quite a sturdy bake so it will keep its shape).
Slice it and serve it with icing sugar and a whole walnut piece for decoration if you like.


  1. This looks great! Would you recommend storing at room temperature or refrigerated? Does it keep well- like for a few days? Looks so delicious though, I probably don't have to worry about that...Thanks, Denise

  2. Hi Denise. During summer i would keep it in the fridge,but only because it is nice to have something chilled that cools you down, but otherwise there is no need to keep it refrigerated.