Although traditionally it was prepared for the days before Easter, nowadays we can enjoy a good flaó all year round in Ibiza’s bakeries, cafés and restaurants.  Something so tasty can’t be reserved for just a few days a year…

Ingredients:

For the filling:
– 400 g. of fresh sheep’s or goat’s cheese
– 250 g. of sugar
– 4 eggs
– Around 15 leaves of fresh spearmint
– 1 teaspoon of aniseed grains

For the base:
– 250 g. of flour
– 50 g. of pork lard
– 1 egg
– 30 g. of sugar
– 5 cl. of milk
– 1 small glass of anis liqueur
– Yeast

Preparation:

For the filling, beat the eggs with the sugar.  Next fold in the cheese and the chopped spearmint together with the aniseed, mix well until you form a smooth paste.

For the base mix the flour, egg, sugar, milk, anis liqueur, the melted pork lard and yeast.  Kneed the mix with your hands until you achieve a smooth dough.

Roll out the dough and line a flan dish, previously greased.  Poor in the filling and decorate with a few twigs of spearmint.  Bake in a moderate oven for 25-30 minutes.

Bon profit!

 

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