My mother’s recipe, courtesy of my cousin.

  • 4¾ cups flour
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ cup shortening (margarine or Crisco)
  • 4 eggs
  • 1 cup honey

Mix dry ingredients. Add shortening, eggs and honey. Beat, or mix by hand if your beater’s not heavy enough to handle this dough. For fluden, grease 13×9 pan. Roll out thin sheets of dough to fit pan and just keep building layers of dough and any filling your little heart desires – jam, raisins & nuts, cinnamon sugar, canned pie filling, ground dates, oranges & apples, chocolate chips, coconut or chili peppers if you prefer! Bake at 350 about 1 hr. or until nice and brown. Have fun! You can spread a little beaten egg, or melted jam over the top to make it shiny. Sprinkle with cinnamon sugar too if you like – it’s very creative—you can do almost anything you please with it and it’s always a little different.

My note: I believe she used this same dough to make Hamentaschen. My mom baked at a high altitude (about 4,700 feet above sea level), and I haven’t tried this recipe yet. You might need to increase the leavening by a very modest amount, but I doubt it. I do suspect that’s why the flour is not a full 5 cups, too.

4 thoughts on “Fluden”

  1. Yes, Momma used the hamentaschen dough. I have no idea how much of this dough you need to make fluden. Do you? I do know that the dough recipe came from the Jennie Grossinger cookbook, “The Art of Jewish Cooking.” I just checkedmy copy. All the ingredients are the same except it’s 4 cups of flour. I think the additional flour is because the dough was so sticky.

    Inside my cookbook, I stapled a strip of paper, which was cut from a letter from Momma. It says:
    “I’m not sure I know what you wanted to know about the Fluden dough. I make the dough and chill it. Then just roll out pieces to fit a 13×9 pan and keep makig layers with any kind of filling I happen to have around. You can use jam, raisins, nuts, canned pie fillings, chocolate bits, peanut butter or anything else your imagination suggests. Then brush it with egg, sprinkle with sugar and bake at 350 degrees until it’s done (45 minutes to an hour depending on how high you’ve piled the layers.) Tha’s all ther id to it.”
    Easy for her to say!
    Peanut butter? I don’t recall that! Do you?

  2. Do you think a half recipe would be enough for a few hamentaschen and a 9×9 pan of fluden? Oy! I have NO jam or jelly in the house. I have to go back to the Dollar Store…they had some on sale today.

  3. My best guess is that 9/13ths of the recipe would make enough dough for a 9×9 pan. Fortunately for you, that’s just between ⅔ and ¾ of one recipe. It would be fairly simple to make ¾ of the above recipe.

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