How To Make Purim Pastry (While Picking Up Some Yiddish)

In the shtetls of Eastern Europe, a favorite treat included in the shalekh-mones — or baskets of food given to neighbors and relatives — was fluden: a rich sour cream dough stuffed with fruit and nuts.

Here, we show you how to prepare it yourself, using apricot preserves, dates, walnuts and raisins; the ingredients and measurements are listed towards the end.

If you decide to make it yourself, be sure to take a piece before it cools: fluden is even tastier when still warm from the oven.

Watch the video here:
(If you’re unable to access it below, click here.)

For more Yiddish cooking videos, visit the Yiddish Forverts.

Rukhl Schaechter is the editor of the Yiddish Forward (Forverts). She and Eve Jochnowitz host the Forward’s Yiddish cooking series No Place Like Home.

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How To Make Purim Pastry (While Picking Up Some Yiddish)

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