Yiddish Recipes: Learning To Bake Fluden

Image by Flickr/shabbychic

By Devra Ferst June 18, 2013

If, like me, your Bubbe doesn’t speak Yiddish, take a lesson from the ladies who do. The latest Yiddish cooking video (with English subtitles) by Rukhl Schaechter and Eve Jochnowitz, shows us how to make fluden, an oft forgotten Jewish pastry from France and Germany. Rolled and baked into a log, the rich dough is stuffed with apricot preserves, chopped dates, walnuts and raisins and sliced into pieces while it’s still warm. Serve it with a glass of tea — make that a glezl tey.

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

— Rachel Fishman Feddersen, Publisher and CEO