Well, this is a bit complicated, but its not that bad.

Flódni

Ingredients:
Dough:
50 dkgs flour
25 dkgs margarine
4-6 tablespoons powdered sugar
3 egg yolks
Approx. 1 dl wine

Fillings:
Approx. 6 dls of wine
25 dkgs of poppy seeds
25 dkgs walnuts
1 kg of apples
60 dkgs sugar
half a bottle of plum jam
1/2 packet of raisins
cinnamon

+1 egg for lubrication

Why do we need the egg?

I read about its use for the the first time was when I was searching for the recipe of ’barchesz’. So if you want a beautiful looking cake, it is best if you brush the top with a beaten egg. I usually used only the yolk for this purpose, but not very often, because I did not see any great results. However, my cake seemed to be so flawless that this new method became a permanent trick of mine, when it comes to usage of eggs in baking. I usually make at least one pie a week, and it is a pleasure not only to taste, but to look at. That is why I did not hesitate to use it before putting the flódni into the oven.

Afterlife of the flódni

I suggest you to cut up the flódni only on the following day (rest it one night) for the best results. Fortunately it is edible for up to one week. It was a pleasure and curiousity as well that eveb those people and complimented it so much who had never been ones to eat nuts or raisins willingly.