Flodni - Hungarian Apple, Walnut & Poppy Seed Pastry

Flodni - Hungarian Apple, Walnut & Poppy Seed Pastry
Categories: Fruit, Nut, Dessert, Hungarian, Magyar, Euro, Ethnic
Yield: 1 batch

Dough:
4 c  flour
1/2 ts kosher salt
2 tbs sugar
8 tb softened unsalted butter cut to 1/2" pieces
5 ea egg yolks
3/4 cup white wine

Fillings:
4 oz Dried apricots minced
1 1/2 c  Poppy seeds
1 c  White wine
1 1/8 c  Sugar
2/3 c  Apricot jam
2 ts Cinnamon ground
1/8 ts Cloves ground
4 ea Granny Smith apples peeled  & grated
6 oz Walnuts minced
2 oz Bittersweet chocolate mionced
4 oz Prunes pitted minced
1 ea Lemon zest & juice
4 tb Unsalted butter, melted
1 ea Egg beaten
1 tb water

Egg Wash:
Beat egg with water then set aside.

Dough:
Combine the flour, sugar & salt.
Add butter then mix .
Mix until a dough forms.
Knead dough until smooth.
Form dough into a ball then wrap in plastic & set aside to rest for 30 mins.

Fillings:
Heat apricots, poppy seeds, 1/2 cup wine, 1/2 cup sugar & 1/3 cup jam over med-heat.
Cook for 4-5 mins. while stirring until hot.
Transfer poppy seed filling to a small bowl then set aside.
Heat remaining jam, cinnamon, cloves & apples over med-high heat.
Cook for 8-10 mins. while stirring until apples soften.
Transfer apple filling to a small bowl then set aside.
Heat remaining wine, 6 tbs sugar, walnuts & chocolate over med-heat.
Ccook while stirring until smooth.
Transfer walnut filling to a small bowl then set aside.
Heat prunes & 1 1/2 cups water over med-high heat.
Cook while stirring until prunes are soft & water is almost evaporated.
Add the remaining sugar and mash with a wooden spoon until smooth.
Transfer prune butter to a small bowl then set aside.
Stir lemon juice into poppy seed filling.
Divide lemon zest between all 4 fillings then stir well to incorporate.
Heat oven to 350 deg-F.
Line an 8" square baking pan with 2 overlapping sheets of parchment paper cut to 10" x 8".
Divide dough into 1/3's.
set 1/3 aside.
Cut 2 dough pieces in 1/2 then set aside.
Transfer reserved 1/3 of dough piece to a floured work surface.
Roll to 1/8" thickness.
Line bottom & sides of baking pan with dough.
Allow excess dough hang over edges.
Trim dough to within 1" of pan then brush with butter.
Transfer poppy seed filling to bottom layer of dough .
Smooth top with spatula.
Roll 1 piece of remaining dough to 1/8" thickness then trim to make an 8? square.
Top the poppy seed filling with dough.
Brush with butter.
Transfer apple mixture to top of dough then smooth with spatula.
Roll another piece of remaining dough to 1/8" thickness.
Trim to make an 8" square.
Top the apple filling with dough then brush with butter.
Transfer walnut mixture to top of dough then smooth with spatula.
Roll another piece of remaining dough to 1/8" thickness.
Trim to make an 8" square.
Ttransfer this dough to top of walnut filling then brush with remaining butter.
Transfer prune mixture to top of dough then smooth with spatula.
Fold overhanging dough onto prune filling.
Roll remaining dough piece to 1/8" thickness then trim to make an 8" square.
Top prune filling with dough.
Prick with a fork then brush with egg wash.
Bake for 55-65 mins. until pastry is golden brown.
ransfer to a rack hen allow to cool for 6 hours.
Use edges of parchment paper as handles to lift pastry from pan.
Transfer to a cutting board.
Cut flodni into 1 1/2" squares then  serve.

ORIGIN: Anna Kassay, Brec-Hungary, circa 1999