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1
To make the pastry: Sift together the flour, baking powder, and salt.
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2
Mix in the sugar.
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3
Cut in the shortening to resemble coarse crumbs.
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4
Combine the eggs, water, and vinegar.
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5
Stir into the flour mixture until the dough just holds together.
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6
Form into a ball.
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7
To make the pastry in a food processor: In a food processor fitted with a steel blade, combine the flour, sugar, baking powder, and salt.
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8
Add the butter and pulse 4 times.
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9
Add the shortening and pulse until the consistency of coarse crumbs, about 4 pulses.
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10
Combine the eggs, water and vinegar.
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11
Add to the flour mixture and pulse until the dough begins to hold together.
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12
If the dough is too dry, pulse a little additional water, 1 teaspoon at a time.
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13
Form into a ball.
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14
2.
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15
On a piece of waxed paper or plastic wrap or on a lightly floured surface, roll the dough into a rectangle with the narrow end facing you.
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16
Fold the top third of the dough toward you, then fold the bottom third upward.
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17
Turn the dough so that a narrow end faces front and roll into a rectangle.
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18
Fold in thirds again.
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19
Press to hold together.
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20
(If the pastry is made without the rolling and folding, it does not turn out as flaky.)
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21
Wrap in plastic wrap and refrigerate for at least 4 hours or up to 4 days, or store in the freezer for up to 2 months.
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22
Let stand at room temperature until malleable but not soft, about 30 minutes.
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23
3.
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24
Preheat the oven to 350F (325F if using a glass pan).
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25
Grease a 13-by-9-inch baking pan.
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26
4.
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27
Divide the dough into thirds.
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28
On a piece of waxed paper or plastic wrap or on a floured surface, roll out each piece of dough into a 13-by-9-inch rectangle.
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29
Fit a rectangle into the prepared pan and spread with half of the filling.
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30
Repeat the layering with the remaining pastry and filling, ending with pastry.
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31
5.
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32
Bake for 20 minutes.
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33
Reduce the heat to 325F (300F if using a glass pan) and bake until golden brown, about 40 additional minutes.
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34
Place on a rack and let cool for at least 1 hour.
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35
Cover and store at room temperature for 1 to 2 days.
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36
To make the filling: Combine the nuts and sugar.
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37
Spread the jam over the dough and sprinkle with the nut mixture and, if desired, the coconut and/or currants.
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38
Sour Cream Flaky Fluden: Omit the vinegar and egg yolks and add 6 tablespoons sour cream.
