RE: [Cz-L] Fluden

Fluden was served not only for Rosh Hashana. There were many many festive
events, e.g., birthdays, Bar-Mitzvah, engagements, and other holidays for
which our families used to bake and serve that delicious pastry.

Abraham K.

-----Original Message-----
From: bounce-63663256-3499314_at_list.cornell.edu
[mailto:bounce-63663256-3499314_at_list.cornell.edu] On Behalf Of Miriam Taylor
Sent: Monday, August 27, 2012 7:12 PM
To: lapidotm_at_inter.net.il
Cc: Anna Kofner; hedbren_at_zahav.net.il; czernowitz-l_at_cornell.edu
Subject: Fluden

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

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Received on 2012-08-28 13:49:27