Flaón is a traditional Spanish recipe from the late Medieval period for a cottage cheese and honey cheesecake in an olive oil crust. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Flaón.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This recipe is found in Ruperto de Nola's 1520 cookbook Llibre del Coch (first published in Catalan) and then re-published in Spanish as Libro de Guisados in 1525, and is a specialty of Ibiza
Ingredients:
2 eggs
225g (1/2 lb) cottage cheese
100g (1/2 cup) sugar
1/8 tsp mint
1/8 tsp anisette liqueur
3 tbsp honey
1 tsp rose water
Cinnamon for dusting
For the Dough:
125g (1 cup) flour
1/4 tsp salt
2 1/2 tbsp water
3 tbsp olive oil
Method:
Sift together the flour and salt and stir in the water and oil. Roll the dough out, fold in 3 parts, business letter style... Roll again, then fold and roll 2 more times. This creates rough-puff like layers.
Use the resultant dough to fit the base and sides of a 20cm (8in) loose bottom cake tin.
In a bowl, beat together the eggs with the cheese, sugar, mint and anisette. Spread this mixture over the dough. Transfer to the centre of an oven pre-heated to 180°C (350°F) and bake for 40 minutes, or until the filling is set.
Mix together the honey and rose water. Dribble this mixture over the pie, then dust with cinnamon. Serve warm.
Click on the image, above to submit to Pinterest.
