Segments: 1:blog, 2:fluden-de-pasach, 3:, 4:, 5:
Fluden de Pasach, Cashew Nut Strudel with Guava and Lime | Great Performances


This site requires a screen size of 320px wide or greater.

Back to Posts

Fluden de Pasach, Cashew Nut Strudel with Guava and Lime
Recipes and Food
by Joan Nathan

Adapted from King Solomon's Table

When I visited her home in Recife, Brazil, Mathilde Steinberg's deft hands shaped a fluden (called fladen or floden in some Yiddish dialects), a fruit-layered sweet resembling baklava that is seldom seen in the United States. It is usually made with a paper-thin crust, but at Passover Mathilde uses a thick cashew-nut-matzo-­meal batter with a guava-paste filling. It is a recipe she learned from a Jewish friend whose parents came from Belarus to Brazil, where they switched grape jam for guava.

Mathilde and her friends, the tradition-bearers of this community, make signature dishes with a Brazillian twist, like the fluden, by the hundreds for brises, bar mitzvahs, and weddings.

Yield: about 16 pieces


Nonstick spray for greasing pan

2 cups unsalted roasted cashews

1 cup matzo meal

1 ½  cups sugar

¼ tsp salt

2 limes, zest grated finely and ¼ cup juice reserved

½ cup vegetable oil

2 large eggs plus 1 yolk

10 ½ oz guava paste


1) Preheat the oven to 350 degrees and grease a 9-by-9-inch baking dish. In a food processor fitted with a steel blade, coarsely grind the cashews but do not pulverize into a powder – you want some crunch. Set aside ¼ cup of the ground cashews.

2) In a medium bowl, mix together the larger portion of the ground cashews, the matzo meal, sugar and salt. Stir in the lime zest and juice, oil, and 2 whole eggs. Put half the cake-like dough in the pan and pat it down with your hands.

3) Cut the guava paste: into long, ½-inch-thick strips and arrange on top of the dough in the pan. You should have a single packed layer of layer of guava paste. Add the remaining batter, patting it down gently with your hand.

4) Beat the egg yolk with a teaspoon of water and paint the top of the dough with it. Sprinkle the remaining ¼ cup ground cashews on top. Bake for 45 minutes, or until it is golden and the sides begin to pull away from the pan. Cool, then slice into roughly 2-inch squares and serve.

Be the first to comment...

Add Your Comment:

Please enter the word you see in the image below: