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.
baked
cake
dessert
traditional
vegetarian
Ingredients
Servings
6
Measurement units

Ingredients

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

Per serving

Calculated for 6 servings

Calories
435 kcal
Protein
12.8 g
Fat
21.2 g
Carbohydrates
50.1 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Pasta

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

Stuffed

  1. 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'

  1. 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.
  2. Divide the dough into uniformly sized balls to ensure that the pastries bake evenly.
  3. 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.
  4. 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.
  5. 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.
  6. Coat the flaons with a mixture of ground cinnamon and sugar. Apply the mixture evenly to cover the entire surface.
  7. 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.
Original recipe
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    Flaons de Morella (Without Butter) | The Catalan Table