Hungarian Flodni at the Bakehouse


While very few people in Ann Arbor will have heard of flodni, in Budapest their acclaim probably couldn’t be much bigger. During our visit to Hungary’s capital city last year, I’d have to say that flodni were one of my favorites of all the great foods we ate. They’re also one of the best known of the city’s traditional Jewish pastries, which probably accounts to some degree for their popularity. Before the Holocaust, nearly a quarter of Budapest’s population was Jewish. And, it’s safe to say that a whole lot of folks of all religions were eating and enjoying flodni in integrated, international Budapest for many years before the war. Many Hungarians, both Jewish and Christian, have commented on how excited they are to see them as one of our regular offerings. We’ve even had a couple of folks who have teared-up at just the sight of the flodni. The memories of a grandmothers’ baking can make
a big mark on someone’s soul.

For the inexperienced, flodni consist of an inch of ground poppy seeds, layered with chopped apples, honey, and toasted walnuts between two sheets of lightly sweetened, slightly crumbly, all-butter pastry. I think they’re perfect for an afternoon cup of coffee or tea. If you’re looking for a great new sweet with a superb story to go with it, ask for a taste next time you stop in!