This in response to Mordecai Lapidot's request for a recipe of Fluden.
Fluden is indeed a Czernowitz or Bukovina Jewish delicacy.
I do not have a true accurate recipe, but I will tell here some very
general instructions,
which I got from my great aunt Rifka Steinmetz of Radauti.
It is a traditional sweet made for Rosh-Hashana.
The dough for Fluden is a "Strudel" dough, pulled thin just as it
would be for apple strudel.
First bread crumbs richly fried in butter are sprinkled on the dough,
then comes a layer of chopped walnuts,
next - some peeled apples chopped fine,
then some chopped dried fruit, like apricots, dates, figs, candied
orange peel and raisins.
Next sprinkle some cinnamon on it, but very little so as to not drown
all the other flavors.
and last but not least, some honey is drizzled over everything.
Roll the dough up very tightly (It should be much smaller when sliced
than an apple strudel),
and bake in a hot oven till done.
The major taste should be of the nuts and dried fruit.
The apples are added for moisture. The fried bread-crumbs for the
butter and to soak up
any excess of juice given off by the apples.
Mimi
On Aug 23, 2012, at 12:10 PM, lapidotm_at_inter.net.il wrote:
> I do apologize for raising again a request that was not taken up so
> far. So much about povidl that we used to prepare in cauldrons in
> the autumn and the many yummies made with it. Now, does any of the
> ladies recall, however, and be willing to share the Czernowitz
> recipe for Fluden - the wonderful pastry prepared by my late mother
> - especially for Purim - our joint birthday - and being composed of
> a filo type cover, comprising inside a yummy mixture of various
> crushed or broken nuts and dried fruits, all kept together by
> honey? Or is this still a personal secret not to be passed on? I
> know it presented a lot of work and that is why it was prepared
> mainly for rare festive occasions.
>
> Thanks in advance
>
> Mordecai
-snip-
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Received on 2012-08-27 13:44:02
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