Flódni (Apple, Walnut, and Poppy Seed Pastry) | The recipe for this traditional Hungarian dessert was inspired by one from Budapest food blogger Eszter Bodrogi and calls for four layers of jammy filling between sheets of pastry. | From: saveur.com
NYT Cooking: This is a classic combination for a quiche, but it’s lighter, with <a href="http://cooking.nytimes.com/recipes/1016715-whole-wheat-yeasted-olive-oil-pastry">a whole-wheat and olive oil crust</a>. If you don't have the time to make the crust, store bought will work just fine.
"“Love this recipe. It's even better then the Napoleon cakes I tried in Paris! Seriously.” - When somebody says something like this about a cake, you know it's gotta be good! by LettheBakingBeginblog.com