Ashkenazic Layered Pastry (Fluden)

Ingredients

  • 4 cups bleached all-purpose flour
  • 2 teaspoons double-acting baking powder
  • 3/4 teaspoon salt
  • 1/3 cup sugar
  • 1 1/2 cups vegetable shortening, or 1 cup shortening and 1/2 cup chilled butter or margarine
  • 4 large egg yolks, or 2 large egg yolks and 1 large egg
  • 1/2 cup water, or 1/4 cup water and 1/4 cup milk or sweet white wine
  • 2 tablespoons white wine vinegar or mild cider vinegar

  • Jam-Nut Filling
    • 1 cup (4 ounces) chopped almonds, hazelnuts, pecans, or walnuts
    • 1/2 cup sugar
    • 2 cups (24 ounces) apricot preserves, strawberry jam, orange marmalade, or Prune Lekvar
    • 1 to 1 1/2 cups (4 to 6 ounces) grated fresh or unsweetened desiccated coconut (optional)
    • 1 cup dried currants or raisins (optional)

    Description

    This Is The Pastry Version Of The Popular Franco-German Dessert.

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