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Posted on Sustainabilitank.info on August 27th, 2012
by Pincas Jawetz (pj@sustainabilitank.info)

Visit us online:

www.thehamptonsynagogue.org

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PLUS A RECEPE FROM CZERNOWITZ


This in response to a 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

Merle Kastner merlek@videotron.ca via list.cornell.edu


Actually, this is relatively low fat – one of the few Bukovina recipes that
is low fat.  Some of the others – Omigosh!

Merle

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“From Ruth’s Kitchen with Love, Delicious Bukovinian & Other Ethnic Dishes”

FLUDEN  ROLL (Jewish traditional treat for weddings)

Serves 20

1 package filo sheets
1 cup walnuts
1 cup fine breadcrumbs (made from challah)
1 cup apricot jam
1 cup unsalted butter
1 cup sugar
1 teaspoon cinnamon
½ cup raisins
1 lemon (zest)

Thaw the filo sheets according to their instructions. Preheat the oven to 300°F.

Chop the walnuts, melt the butter, and melt the jam. Crumbs should be made from
toasted challah (Jewish braided loaf.) Use four filo sheets for each roll. Brush

each sheet with melted butter; on top of the fourth sheet, spread the
breadcrumbs, nuts, jam, cinnamon, sugar, raisins, and lemon zest. Roll them into

small rolls, brush with butter, and sprinkle them with sugar before baking. Bake

at 300°F for 1½ hours, or until it is light brown.
Store the rolls in an air-tight cookie jar. They will keep fresh for

many months.

Cooking Tips:
Instead of apricot, red currant or rose petals preserves can be used.

Instead of lemon zest, orange zest can be used too.

Ruth Glasberg Gold
20191 E Country Club Dr, #1802
Aventura, FL 33180 USA

Thank you for sharing your recipe with all of us.
It looks totally delicious.  I will definitely make this
soon.

Merle

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