Name: Flaons de Morella (Without Butter)
Yield: 4 servings
Ingredients: Dough ingredients; 150 g all-purpose flour; 100 g sugar; 20 ml oil; 10 ml brandy or anise; 10 ml sweet wine or mistela; Stuffing ingredients; 2 egg; 75 g grated almond; 200 g mató; 50 g honey; 1 teaspoon cinnamon powder

Flaons de Morella (Without Butter)

The butterless flaons of Morella are sweet and light pastries with a soft and semi-crispy dough, where soft flour and sugar combine to offer a delicate and aromatic bite.

Ingredients

Servings:

Ingredients

Dough ingredients
150 gall-purpose flour
100 gsugar
20 mloil
10 mlbrandy or anise
10 mlsweet wine or mistela
Stuffing ingredients
2 egg
75 ggrated almond
200 gmató
50 ghoney
1 teaspooncinnamon powder

Nutritional Information

Per Serving (Approx.)

Calories

494 kcal

Protein

16 g

Fat

18 g

Carbohydrates

68 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Pasta

Mix all the ingredients in a bowl, except the flour, and stir well for about 2 or 3 minutes until the mixture is homogeneous.
Gradually incorporate the sifted flour, stirring constantly, until the dough begins to hold together.
Knead the dough on a floured surface, such as the kitchen counter, for about 10 minutes until it is smooth and elastic.
Let the dough rest in the refrigerator, covered with plastic wrap, for 2 hours so it gains consistency and the flavors develop.

Stuffed

Place all the filling ingredients in a large bowl. Use a wooden spoon to mix everything well for at least 3 minutes, ensuring that the ingredients are well integrated with a uniform texture.

Prepare the 'Flaons'

30 minutes before baking, preheat the oven to 180ºC to ensure it's at the correct temperature when it's time to bake the pastries.
Divide the dough into uniformly sized balls to ensure that the pastries bake evenly.
Place a ball between two sheets of parchment paper and gently flatten it with a rolling pin to achieve a regular disc approximately 10 cm in diameter.
Remove the disc from the paper and place a teaspoon of filling in the center. Make sure the filling doesn't reach the edges to facilitate closing the pastry. Note: Avoid exceeding the amount of filling to prevent spillage when sealing.
Fold the disc over itself to form a half-moon shape and press the edges with a fork to seal. Then, make a decorative edge around the rims by pressing lightly.
Coat the flaons with a mixture of ground cinnamon and sugar. Apply the mixture evenly to cover the entire surface.
Bake the flaons at 180ºC for approximately 15 minutes or until they are lightly golden.

Recommendations & Tricks

Take the dough disc and place a teaspoon of filling in the center, ensuring the filling is away from the edges to prevent it from leaking when sealing.
Fold the dough disc over itself and use a fork to seal the edges, pressing firmly to ensure it does not open during baking. Then, shape the dough crimp to complete the seal.
Coat the pastries with a homogeneous mixture of ground cinnamon and sugar, ensuring they are well covered to achieve an intense aroma and flavor.
Preheat the oven to 180ºC and bake the pastries for approximately 15 minutes or until they are golden. Watch closely to prevent burning and adjust the time if necessary.