5 cups flour
1 tsp baking powder
½ cup margarine or Crisco
4 eggs
1 cup honey
1 egg
fillings (read the recipe for guidance)
Combine the dry ingredients in the bowl of a mixer.
- 5 cups flour
- ½ tsp salt
- 1 tsp baking powder
Add the following and mix (by hand, if you don’t have a heavy-duty mixer)
- ½ cup shortening (margarine or Crisco)
- 4 eggs
- 1 cup honey
until a smooth dough forms. Grease a rectangular pan (I used a 9- by 9-inch pan, but my mother always worked with a 13- x 9-inch pan.) Roll out thin sheets of dough large enough to fit in the pan and come up about ½-inch above the bottom of the layer. Successive layers will press against each other at the sides of the pan where no filling separates them.
After adding each layer of dough, cover it with filling, making sure not to go up the sides of the pan. In my family, the fillings were each different at each layer: prune, poppy, jam (we often had raspberry or apricot), almond, chocolate, canned pie filling, ground dates, etc. (I have been told that the traditional way was to have a single kind of filling, but apparently my mother’s family didn’t study in that school.) Finish with a layer of dough.
Beat together
- 1 egg
- 2 TBL water
Brush mixture over top of the completed fluden. Base in 350º F oven for about one hour, or until the top is golden.
When cook cut into very small (1″) squares.