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Apricot Fluden - pareve

Posted by : Miriam Podcameni Posvolsky

Here is a great recipe for the holidays, my mom's very own 

 Fluden.

 

     8                    filo leaves or strudel dough

    1      lb            dried apricot

      2/3  lb            shelled walnuts

      1/2  lb            golden raisins

    1      tablespoon    orange peel

    2 1/2  cups          granulated sugar

           juice of      1 lemon

      1/2  cup           breadcrumbs

    2      tablespoons   sugar

    2      cups          canola oil

    8      slices        bread

 

 1. Cook apricots  in very little water and 2 Tbs sugar until 

    soft. Mash apricots.

 2. Finely chop walnuts

 3. Grate or process bread

 4. Stir together bread and walnuts and add enough oil to bind

    Stir in 1/2 the granulated sugar, the raisins and the apricot

    paste. Stir in lemon juice and orange peel and taste, it 

    should be sweet and slightly tart.

 5. Divide strudel dough into 8 golf size balls.

 6. Oil a 20 inch pan.

 7. Roll out first ball as thin as possible, then stretch it 

    using the back of your hands and floured knuckles, and

    keep stretching it on top of baking pan, stick it to the

    boards and keep pulling delicately.

 8. Oil this first leaf, sprinkle with breadcrumbs and sugar.

 9. Repeat operation with second and third leaf , but dont do 

    the oil, breadcrumbs and sugar with this leaf, instead 

    of[read half the filling. The weight will make the leaf 

    sink to the bottom of the pan.

 10.Roll out 2 more balls into leafs, placing them on top of

    filling, with oil, breadcrumbs and sugar between them.

 11.Spread second half of filling.

 12.Top with 3 last leafs, repeating the same process of  basting 

    with oil, breadcrumbs and sugar.

 13.Press top of dough to adhere. Cut out edges.

 14 Cut losangles on dough all the way to the bottom.

 15.Bake in a 350 oven until golden. ( about 45 minutes)

 16 Let cool well and cut out losangles.

 

 keeps for a month in a sealed jar.

 

 With filo leaves:

 

 Same process except the stretching and pulling.

 

 Strudel type:

 

 Place  1 leaf on top of the other,oiled and sprinkled with 

 breadcrumbs and sugar. Same for top layer.

 Place 1/4 of filling in a row 2" away from the edge of the

 dough. Roll up like strudel. Mark at 1 1/2 " intervals.

 Bake at 350 for about 45 minutes. Let cool and slice.

  

 NOTES : You may substitute almonds, hazelnuts or a mixture.

         or use prunes with the apricots and make a paste from

         both.

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