You may also like...

6 Responses

  1. micha rayfer says:


    Can I use canola oil instead of butter?

    If yes, what are the quantities?



    • Eszter says:

      Hi Micha, I have never used any kind of oil in flódni, so I can’t give you any advice.

  2. Paul Sacks says:

    Maude this last night. Fillings are delicious but crust was very hard. 2-1/2 hours seems like a long time to bake a dish. Was that time correct?

    • Eszter says:

      Hi Paul, Thanks for your feedback. You are right, I blundered. I made a typo, baking time at 150°C is 1,5 hours instead of 2,5. However the last time I made flódni, I baked it at 175°C for 60 minutes, and it worked as well. Sorry for the mistake, I hope it won’t disincline you to make flódni again.

  3. Paul Sacks says:

    Thanks for the clarification. I had some leftover materials since I used a smaller baking pan than called for the first time. I did this at 170 frees for about 50 minutes. Crust was browning when I removed it. It was significantly softer this time.

    • Eszter says:

      I’m glad that you made it again and it turned out better. If you ever try another recipe from this site and find any mistake, don’t hesitate to let me know.

Leave a Reply

Your email address will not be published. Required fields are marked *