FIG FLUDEN
A fluden, which comes from fladni or fladen, "flat cake" in German, is just that, a flat, double-or often multilayered flaky pastry filled with poppy seeds, apples and raisins, or cheese. It was originally common to southern Germany and Alsace-Lorraine, later spreading east to Hungary, Romania, and other Eastern European countries. Often flavored with honey, it was eaten in the fall at Rosh Hashanah or Sukkot and is symbolic, like strudel, of an abundant yield. Figs were often eaten in Germany as the new fruit on the second day of Rosh Hashanah.
Provided by Member 610488
Categories Breads
Time 1h15m
Yield 16 bars
Number Of Ingredients 13
Steps:
- Place the butter or margarine (or butter and vegetable shortening), flour, and salt in a food processor fitted with the steel blade. Process until crumbly and gradually add the water, continuing to process until a ball is formed. Wrap the dough in waxed paper and refrigerate for at least 30 minutes.
- Bring the water to a boil, then lower the heat and add the tea bags, the lemon peel and juice, and the cinnamon sticks. Steep for 2 minutes and remove the tea bags. Place the figs in the water and poach for about 5 minutes. Drain the figs and the lemon peel, reserving the poaching liquid.
- Place the figs, the lemon peel, the sugar, the liqueur in a food processor fitted with the steel blade. Process but do not purée; you want the figs to have texture. Add a tablespoon or so of poaching liquid if the filling is too dry.
- Preheat the oven to 400F and grease a 9-inch-square pan. Roll out half the dough to a 1/8-inch thickness. Put it in the bottom of the pan (it should not go up the sides), and trim off excess dough. Prick the dough with a fork. Spoon in the fig mixture.
- Roll out the second half of the dough and cover the fig mixture. Prick a few holes in the top and brush with the egg. Bake the fluden for about 25 minutes, or until the crust is golden. When done, cut the fluden into 16 squares.
- It is wonderful served warm, with whipped cream or ice cream or you can let it cool and eat it as you would a fig bar.
Nutrition Facts : Calories 215.7, Fat 8.4, SaturatedFat 5, Cholesterol 33.6, Sodium 82.5, Carbohydrate 34.2, Fiber 3.2, Sugar 17.7, Protein 3
FRUIT FLUDEN
This dessert bar was first published by The New York Times in 1952 in a review of Passover dishes, and later it appeared in the pamphlet "Holiday Desserts: Cakes, Pies and Puddings for Special Occasions." The traditional fluden is a leavened pastry, but this version is not. Whipped egg whites mixed with matzo meal, egg yolks, sugar and salt bind the layers together. To be certain that the dessert is kosher for Passover, all ingredients must be endorsed as such by "a recognized rabbinical authority," as our editor June Owen wrote in 1952.
Provided by Sara Bonisteel
Categories cookies and bars, dessert
Time 45m
Yield 15 to 20 pieces
Number Of Ingredients 10
Steps:
- Soak whole matzos in wine for 15 minutes. Heat oven to 325 degrees.
- As matzos soak, beat egg whites with salt in a stand mixer on medium high until soft peaks form. Fold in egg yolks until combined and then fold in sugar and matzo meal.
- Heat honey and butter in a small saucepan. Once melted, pour mixture into a 13-inch-by-9-inch-by-2-inch oven-safe baking pan.
- Spoon a layer of the egg batter on a matzo and flip, batter side down, into warmed honey mixture. Repeat with another matzo.
- Cover two more matzos with batter and layer, batter side up. Sprinkle lightly with cinnamon. Top with two plain matzos, and spread 3/4 cup of the strawberry preserves over the layer.
- Form a fourth layer with two plain matzos and top with remaining preserves. Batter remaining two matzos and layer, batter side up.
- Bake 30 to 35 minutes or until golden brown. Cut into rectangles or squares while the fluden is still warm. Serve cold.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 3 grams, Sodium 166 milligrams, Sugar 18 grams, TransFat 0 grams
ASHKENAZIC LAYERED PASTRY (FLUDEN)
Provided by Gil Marks
Categories Nut Dessert Bake Sukkot Rosh Hashanah/Yom Kippur Fall Kosher Pastry Vegetarian Pescatarian Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- To make the pastry: Sift together the flour, baking powder, and salt. Mix in the sugar. Cut in the shortening to resemble coarse crumbs. Combine the eggs, water, and vinegar. Stir into the flour mixture until the dough just holds together. Form into a ball. To make the pastry in a food processor: In a food processor fitted with a steel blade, combine the flour, sugar, baking powder, and salt. Add the butter and pulse 4 times. Add the shortening and pulse until the consistency of coarse crumbs, about 4 pulses. Combine the eggs, water and vinegar. Add to the flour mixture and pulse until the dough begins to hold together. If the dough is too dry, pulse a little additional water, 1 teaspoon at a time. Form into a ball.
- 2. On a piece of waxed paper or plastic wrap or on a lightly floured surface, roll the dough into a rectangle with the narrow end facing you. Fold the top third of the dough toward you, then fold the bottom third upward. Turn the dough so that a narrow end faces front and roll into a rectangle. Fold in thirds again. Press to hold together. (If the pastry is made without the rolling and folding, it does not turn out as flaky.) Wrap in plastic wrap and refrigerate for at least 4 hours or up to 4 days, or store in the freezer for up to 2 months. Let stand at room temperature until malleable but not soft, about 30 minutes.
- 3. Preheat the oven to 350°F (325°F if using a glass pan). Grease a 13-by-9-inch baking pan.
- 4. Divide the dough into thirds. On a piece of waxed paper or plastic wrap or on a floured surface, roll out each piece of dough into a 13-by-9-inch rectangle. Fit a rectangle into the prepared pan and spread with half of the filling. Repeat the layering with the remaining pastry and filling, ending with pastry.
- 5. Bake for 20 minutes. Reduce the heat to 325°F (300°F if using a glass pan) and bake until golden brown, about 40 additional minutes. Place on a rack and let cool for at least 1 hour. Cover and store at room temperature for 1 to 2 days.
- To make the filling: Combine the nuts and sugar. Spread the jam over the dough and sprinkle with the nut mixture and, if desired, the coconut and/or currants.
- VARIATION
- Sour Cream Flaky Fluden: Omit the vinegar and egg yolks and add 6 tablespoons sour cream.
More about "fig fluden food"
FIGS: NUTRITION, BENEFITS, AND DOWNSIDES - HEALTHLINE
From healthline.com
ミシュランガイドフォーカス : 冬の食材「ふぐ」 - MICHELIN …
From guide.michelin.com
【楽天市場】フィグ ドライフルーツの通販
From search.rakuten.co.jp
片手でぱくっとおしゃれでかわいい!フィンガーフードレシピ ...
From oceans-nadia.com
オーガニックのドライフルーツ&ナッツで作る自家製フィグログ ...
From recipe.organic-press.com
FIG: FOOD SCANNER & DISCOVERY - APPS ON GOOGLE PLAY
From play.google.com
FOOD SCANNER APP - FIG APP
From foodisgood.com
FIG FLUDEN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THE DAILY MEAL
FLUDEN, FIG
From jewishfood-list.com
FIG FLUDEN RECIPE
From recipenode.com
ワインと一緒に フィグログ 作り方・レシピ | クラシル
From kurashiru.com
JOAN NATHAN’S FIG FLUDEN | ANNULLA COOKS
From annullacooks.wordpress.com
FOOD SCANNER & DISCOVERY - FIG APP
From foodisgood.com
手で食べるフレンチ!コース仕立てのフィンガーフードを ...
From parismag.jp
FIG: FOOD SCANNER & DISCOVERY 4+ - APP STORE
From apps.apple.com
みんなの「フィグ」レシピが139品 - クックパッド
From cookpad.com
FIG: FOOD SCANNER & DISCOVERY APP REVIEW - GOOD FOR YOU ...
From goodforyouglutenfree.com
フィグ(FIG)美味しい、凄く美味しい‥‥初物を夕食に ...
From kurashinista.jp
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love