ISO Overnight fruit pastry from the "old country"

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amother

Red ↓

Thu, Sep 24 2015, 10:33 am

I'm trying to find a recipe for an overnight fruit pastry. My grandfather told me that in the old country (Romania/Transylvania) his mother used to make this. I would love to do it but his recipe was so clear. If anyone knows what I'm talking about or can help me figure it out so that it would work and taste good - please reply!

From what he told me, it's a dough that she rolled out and spread something on that put on all types of fruit (plums, peaches, ??). She then rolled it up and formed a swirl in a pot, (maybe spread something again? Not sure) and then covered it to bake over night in the oven.

any help would be greatly appreciated! Hoping to get this together before Sunday so that it'll be ready for Sunday nighy 😃

Posted here bec needed to be amother
Thank you!!

ariellabella

Thu, Sep 24 2015, 12:51 pm

This sounds so great. I hope someone knows this recipe. I keep refreshing this page!

amother

↑ Red ↓

Thu, Sep 24 2015, 1:00 pm

Me too! Anyone?!
Maybe someone who is very good with these things can figure out how to do this and make it taste good?

Worst case senerio, I'm gonna make it up as I go along and will post afterward! But would love help!

amother

↑ Red ↓

Thu, Sep 24 2015, 8:02 pm

Bumping for the night crowd!

MagentaYenta ↓

Thu, Sep 24 2015, 8:21 pm

It could be a chimney cake, which was originally wound over a dowel and baked over coals in a fire place all night long. Now they are made in tube pans.

But I'm guessing it is a filled cozonac dough, but I've never heard of one baking overnight.

amother

↑ Red ↓

Thu, Sep 24 2015, 8:27 pm

So I google cozonac and it looks more like a babka and the keep calling it bread. But it does seem like a dough they fill and roll...

↑ MagentaYenta

Thu, Sep 24 2015, 8:42 pm

amother wrote:

So I google cozonac and it looks more like a babka and the keep calling it bread. But it does seem like a dough they fill and roll...

My uncle was a baker and the dough he taught me was a sweet babka type dough. He would roll it out and make three sheets that were about 4" inches across. Filling would be spread down the middle and the dough wrapped over to make filled 'ropes'. Each rope would have a different fruit. When the ropes were all complete they were wrapped and twisted together and fit into a tube pan. It has a long cooking time almost two hours. I could see making this in a dutch oven on coals and cooking it for a few hours. This is a pretty fancy version of flodni, but flodni isn't baked overnight either.

amother

↑ Red ↓

Thu, Sep 24 2015, 9:52 pm

Can u tell me how to make that dough? I would try that.
Also I wouldn't be surprised if it was slightly different because it was how he saw his mother doing it when he was younger.

ETA: I googled flodni and it doesn't seem like how he described it.

amother

↑ Red ↓

Fri, Sep 25 2015, 12:27 am

Bumping again Very Happy

amother

↑ Red ↓

Sun, Sep 27 2015, 12:06 am

Anyone out there to help me with this? Still hope to do this tomorrow! Really wanted to surprise my grandfather!

amother

↑ Red ↓

Sun, Sep 27 2015, 7:32 am

One last bump

redheaded

Sun, Sep 27 2015, 4:22 pm

Fladel or fludel. Hardly know how to pronounce or spell.
It was made with fruits and nuts for the second days of succos.

Not exactly what u described
http://www.hungrymonster.com/r.....45225

yogabird

Sun, Sep 27 2015, 5:49 pm

Fluden. My grandmother still makes this for sukkos. She uses dried fruit in the filling. I don't know how she makes the dough, but it's definitely more like a cookie than a bread or cake. Reminds me of biscotti, but baked in a round pan.

amother

↑ Red ↓

Tue, Sep 29 2015, 8:58 pm

YES! Spoke to my grandfather again and he said it's called a fluden! Please oh please can u get me a recipe?

ra_mom ↓

Tue, Sep 29 2015, 9:07 pm

Interesting video and recipe I saw online when I Googled.
http://www.google.com/url?sa=t.....25COQ

amother

↑ Red ↓

Tue, Sep 29 2015, 9:21 pm

I started googling and I saw that video too! Thank u! Im so excited!

Dolly Welsh ↓

Tue, Sep 29 2015, 9:27 pm

Here is a fig version. It doesn't bake that long, so it may not be the overnight thing you mean. I have never made this:

http://www.epicurious.com/reci.....14605

If you want to spend $26 you can have this on Kindle:

http://www.amazon.com/Encyclop.....luden

This came up on a search on Amazon for "fluden". They wanted to know if I meant "fladen".

amother

↑ Red ↓

Tue, Sep 29 2015, 10:10 pm

Thank you so much everyone. I found the variation that my grandfather described and will bezH make it!
Very Happy

↑ Dolly Welsh

Tue, Sep 29 2015, 10:12 pm

I hope you will post how it came out and how to do it.

amother

↑ Red ↓

Tue, Sep 29 2015, 10:20 pm

I will! BEzH!
I am so excited and antsy to start now but I'm short on a few things...tempted to go out shopping.

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