- Home
- CUISINE
- RECIPE BOOK
- Flaó: Ibiza’s Dessert with a Minty Flavour
Flaó: Ibiza’s Dessert with a Minty Flavour
A typical Ibiza sweet treat with a unique combination of fresh cheese and spearmint.
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Pastries and Desserts
Contains gluten
Contains dairy products
Not suitable for vegans
Not recommended for diabetics
Ibiza
Main ingredients
(for 6 people)
- 100 gr. de Olive oil
- 100 gr. de Water
- 0.5 copa de Anise liqueur
- 250 granos de Sugar
- 1 unidad de Icing sugar
- 250 gr. de Flour
- 4 ramas de Mint
- 4 unidad de Chicken egg
- 1 pizca de Aniseed
- 250 gr. de Goat cheese
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 90 min
kcal per portion: 420 kcal
Difficulty:
Flaó Ibicenco is a classic dessert from the Pityusic Islands, with medieval origins and strong ties to Easter. Its distinct combination of fresh cheese and spearmint gives it a characteristic fresh aromatic flavour. The dough, with a subtle aniseed flavour, is wrapped around a creamy filling to make a real treat. Although traditionally eaten during local holidays, nowadays it can be eaten any time of year.
Main ingredients (for 6 people): For the dough: 250 g flour 100 g water 100 g oil ½ cup of Anise liqueur A pinch of aniseed For the filling: 4 eggs 250 g fresh goat's cheese 250 g sugar 4 or 5 sprigs of spearmint Icing sugar for sprinkling Instructions Prepare the dough: In a bowl, mix together the flour, water and oil. Add the Anise liqueur and the aniseed, then knead until you get an even dough. Leave to rest while you prepare the filling. Prepare the filling: In another bowl, whisk the four eggs. Add the crumbled cream cheese and sugar, then mix well to get an even dough. Finely chop the spearmint and add it sparingly so as not to mask the flavour of the cheese. Put the Flaó together: Roll out the dough with a rolling pin on a floured surface. Line a baking tin with the dough, making sure to cover the edges well. Pour the filling mixture into the tin. Bake: Preheat the oven to 180°C and bake for approximately 30 minutes. Poke a toothpick into the middle to check it’s ready: if it comes out clean, the Flaó is ready. Finishing touch: Sprinkle with icing sugar once out of the oven. Allow to cool before serving. How to Best Enjoy Flaó Ibicenco Flaó is a dessert that is best enjoyed after it has rested for a few hours, allowing the flavours to settle. Traditionally, it is served alongside an Ibizan herb liqueur or a coffee. It can be kept in the fridge and eaten cold, which enhances its freshness and creamy texture. Flaó Variants With sheep's cheese: Sheep's cheese can be used instead of goat’s cheese for a richer flavour. Touch of citrus: Add a little lemon or orange zest to the filling to add a fresh touch. Gluten-free version: The dough can be made with almond flour or gluten-free flour for a coeliac-friendly version. This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands.
Preparation
- Prepare the dough: In a bowl, mix together the flour, water and oil. Add the Anise liqueur and the aniseed, then knead until you get an even dough. Leave to rest while you prepare the filling.
- Prepare the filling: In another bowl, whisk the four eggs. Add the crumbled cream cheese and sugar, then mix well to get an even dough. Finely chop the spearmint and add it sparingly so as not to mask the flavour of the cheese.
- Put the Flaó together: Roll out the dough with a rolling pin on a floured surface. Line a baking tin with the dough, making sure to cover the edges well. Pour the filling mixture into the tin.
- Bake: Preheat the oven to 180°C and bake for approximately 30 minutes. Poke a toothpick into the middle to check it’s ready: if it comes out clean, the Flaó is ready.
- Finishing touch: Sprinkle with icing sugar once out of the oven. Allow to cool before serving.
