Fruit Fluden

By Sara Bonisteel

Fruit Fluden
The New York Times; Sara Bonisteel/The New York Times
Total Time
About 45 minutes
Rating
3(37)
Comments
Read comments

This dessert bar was first published by The New York Times in 1952 in a review of Passover dishes, and later it appeared in the pamphlet “Holiday Desserts: Cakes, Pies and Puddings for Special Occasions.” The traditional fluden is a leavened pastry, but this version is not. Whipped egg whites mixed with matzo meal, egg yolks, sugar and salt bind the layers together. To be certain that the dessert is kosher for Passover, all ingredients must be endorsed as such by “a recognized rabbinical authority,” as our editor June Owen wrote in 1952.

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Ingredients

Yield:15 to 20 pieces
  • 10matzos
  • 1cup sweet red wine
  • 3eggs, separated
  • 1tablespoon salt
  • ¼cup sugar
  • ¼cup matzo meal
  • 6tablespoons honey
  • 6tablespoons unsalted butter
  • Cinnamon, for sprinkling
  • 1½cups (12 ounces) strawberry preserves
Ingredient Substitution Guide
Nutritional analysis per serving (17.5 servings)

209 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 1 gram dietary fiber; 18 grams sugars; 3 grams protein; 167 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Soak whole matzos in wine for 15 minutes. Heat oven to 325 degrees.

  2. Step 2

    As matzos soak, beat egg whites with salt in a stand mixer on medium high until soft peaks form. Fold in egg yolks until combined and then fold in sugar and matzo meal.

  3. Step 3

    Heat honey and butter in a small saucepan. Once melted, pour mixture into a 13-inch-by-9-inch-by-2-inch oven-safe baking pan.

  4. Step 4

    Spoon a layer of the egg batter on a matzo and flip, batter side down, into warmed honey mixture. Repeat with another matzo.

  5. Step 5

    Cover two more matzos with batter and layer, batter side up. Sprinkle lightly with cinnamon. Top with two plain matzos, and spread ¾ cup of the strawberry preserves over the layer.

  6. Step 6

    Form a fourth layer with two plain matzos and top with remaining preserves. Batter remaining two matzos and layer, batter side up.

  7. Step 7

    Bake 30 to 35 minutes or until golden brown. Cut into rectangles or squares while the fluden is still warm. Serve cold.

Ratings

3 out of 5
37 user ratings
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Comments

Amy

So this is a interesting recipe... but I thought it was missing some necessary instruction in the beginning.. how 1950's! I have a few tips. (but would love to hear others.) 1) the wrong pan is listed .. use a 9X9 or 8x8 pan... 2) the soaking of the matzohs is tricky, you don't want mush. I reccomend pouring the wine in a 9x9 pan and dampening the matzohs thoroughly and quickly one by one. 3) make sure the egg batter layers are fairly thick..

bakey

This recipe is quite good and provides an interesting alternative to the more common Passover repertoire. The instructions, however, are confusing. I think that it is best to create a tower of the 10 matzohs stacked one on another. One must use, therefore, either an 8 x 8 or 9 x 9 pan, not 13 x 9. I needed more wine, approximately 1.5 cups, for the soaking. One could decrease the amount of jam a bit. The matzoh stack forms a very attractive striated appearance when cut into individual pieces

Monique

This was really interesting to make. As others have said, the instructions leave much to the imagination. I soaked each matzo separately for a few seconds and then let them sit for 5-10 minutes so they would soften up a bit before doing the layering. I enjoyed the recipe overall, though I found the flavors did not meld as much as I had hoped. I think I'll try a milder jam and sweeter wine next time. I also found the meringue layer a tad too salty. Visually it was a show stopper!

bakey

This recipe is quite good and provides an interesting alternative to the more common Passover repertoire. The instructions, however, are confusing. I think that it is best to create a tower of the 10 matzohs stacked one on another. One must use, therefore, either an 8 x 8 or 9 x 9 pan, not 13 x 9. I needed more wine, approximately 1.5 cups, for the soaking. One could decrease the amount of jam a bit. The matzoh stack forms a very attractive striated appearance when cut into individual pieces

Amy

So this is a interesting recipe... but I thought it was missing some necessary instruction in the beginning.. how 1950's! I have a few tips. (but would love to hear others.) 1) the wrong pan is listed .. use a 9X9 or 8x8 pan... 2) the soaking of the matzohs is tricky, you don't want mush. I reccomend pouring the wine in a 9x9 pan and dampening the matzohs thoroughly and quickly one by one. 3) make sure the egg batter layers are fairly thick..

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