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Wednesday, August 6, 2014

FLAONES WITH 15TH CENTURY RECIPE FOR A CHEESE CAKE PREDECESSOR

Filling Turnovers with Faon Pudding
Photo by: Lord-Williams
turnovers made with a simple dough and with a filling made with cheese, eggs and aromatic herbs. They are also known as flaon’s in medieval gastronomy. They were popular between the 12th-14th centuries especially around the Mediterranean, along the route of the Crusaders, including the Balearic Islands, Malta and Sicily, in northern Spain along the Way of St. James and Catalonia. They were made for festivities and wedding receptions.  They are documented in monasteries and palaces of the Spanish monarchies. Variations of flaones continue today in Ibiza, Mayorca, Sicily, Castellon, Catalonia, the Basque Country and Asturias. It is said that this is a forerunner of cheesecake and/or Spanish flan, a pudding. [ES: lasdeliciasdepilar Jul 27, 2014; and Nola. 1989:xlvi-2]

CHEESE TURNOVERS ADAPTED FROM NOLA’S xlvi-2 
FLAONES QUE ES FRUTA DE SARTEN[1]

Ingredients

Filling:

Deep Frying Faones
Photo by: Lord-Williams


1 c  almonds, finely ground
5 eggs
2 c cottage cheese
>4/5 c ricotta cheese
2 tbsp dried mint leaves crushed
1 ½ tbsp orange blossom water
1 c wheat flour
1 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
1 tsp ginger

dough for 30-36 turnovers

Oil for deep frying

Garnish (optional)
A sprinkle of orange blossom water
½ c sugar [2]

1 tsp freshly ground cinnamon
or
honey

Turnovers Readyto Melt in Your Mouth
Photo by: Lord-Williams
Preparation:

PREHEAT OVEN TO 430º F/220º C if baking the turnovers. It takes 20-25 minutes

Put 1 c almonds in a food processor. Grind them into flour.

Separate the yolks from the whites. Beat the whites until stiff. Beat the yolks. Put them in a large bowl and fold them in with the cheese, mint, orange blossom water, -1 ½ tsp ground almonds, flour and spices.

Put the cheese mixture in a double boiler and cook until it thickens. Then set aside and let cool.

Make turnover dough. Perfume it with a sprinkling of orange blossom water or lemon zest. Let sit to raise and then roll it out. Cut 5” circles in diameter.

Fill the empanadas with about 1 soup spoon full of the cheese mixture. Fold in half and seal the edges by pressing the edges with the prongs of a fork. Prick both sides of the turnovers to prevent them from exploding.

Deep fry the turnovers in warm olive oil (about 340ºF/170ºC). When golden brown, remove them and sprinkle them with orange blossom water, sugar and cinnamon or drizzle honey over them.

-or-

bake them as described above and garnish with orange blossom water, sugar and cinnamon or drizzle honey over them.



[1] For a variation of this recipe see enchir published March 3, 2014.
[2] It is claimed that originally, this recipe does not have sugar or cinnamon due to the expense in the Middle Ages.

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