Traditional Mallorcan Flaó: A Step-By-Step Recipe Guide

Ingredients

For the dough:

500g of all-purpose flour
200g of sugar
200g of lard
3 eggs
Zest of 2 lemons
1 teaspoon of baking powder

For the filling:

500g of Ricotta cheese
6 eggs
200g of sugar
50g of aniseed
50g of fennel seeds
1 tablespoon of anise liqueur
Zest of 2 lemons

Steps and instructions

First, prepare the dough by mixing the flour, sugar, lard, eggs, lemon zest and baking powder in a large bowl. Knead until a homogeneous dough is obtained and let it rest for 30 minutes.
While the dough is resting, prepare the filling. In another bowl, mix the Ricotta cheese, eggs, sugar, aniseed, fennel seeds, anise liqueur and lemon zest. Beat until all the ingredients are well integrated.
Roll out the dough on a floured surface until it is about 1/2 cm thick.
Preheat the oven to 180ºC (350ºF).
Grease a baking pan with a little lard and place the dough in the pan, pressing it against the bottom and edges.
Pour the filling into the pan, spreading it evenly over the dough.
Bake for about 50 minutes, or until the pie is golden brown and the filling has set.
Remove from the oven and let it cool.
Once cooled, you can optionally sprinkle powdered sugar on top for decoration before serving.

Tools for making

Mixing Bowl - A large bowl for mixing the dough and filling.
Rolling Pin - Used to roll out the dough to the desired thickness.
Baking Pan - A pan for baking the flaó in the oven.
Lard - Used for greasing the baking pan and adding flavor to the dough.
Grater - To zest the lemons for both the dough and filling.
Measuring Cups - For accurately measuring the ingredients.
Whisk - Used to beat the filling and ensure it is well blended.
Spatula - For spreading the filling evenly over the dough.
Oven - Preheated to 180ºC (350ºF) for baking the flaó.
Powdered Sugar - Optional for dusting the flaó before serving.

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier crust.
Replace the lard with butter or margarine for a different flavor.
Add a pinch of salt to the dough to enhance the taste.
Experiment with different citrus zest such as orange or lime for a variation in flavor.
Add a sprinkle of cinnamon or nutmeg to the filling for a warm and aromatic twist.
For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour.
Make it vegetarian by substituting the lard with vegetable shortening or coconut oil.
Add a handful of raisins or chopped dried apricots to the filling for added sweetness and texture.
For a boozy twist, replace the anise liqueur with rum or brandy.
Instead of using Ricotta cheese, try using cottage cheese or cream cheese for a different creamy texture.

Recipe overview

Mallorcan Flaó is a traditional dessert from the Balearic Islands in Spain, particularly popular in Ibiza and Formentera. This sweet pie is typically associated with Easter, but is delicious enough to be enjoyed all year round. Flaó combines the flavors of both sweet and savory in a unique way that's sure to tantalize your taste buds. The recipe involves two main components: a lard-based dough and a rich, creamy filling made from Ricotta cheese, fennel seeds, and aniseed. The process of making Flaó is quite straightforward, involving kneading the dough, preparing the filling, assembling the pie, and baking until golden. The resulting pie is fragrantly aromatic, with a delicate balance of citrus notes from the lemon zest, the unique taste of aniseed, and the satisfying richness of Ricotta cheese. Whether you're looking to explore Spanish cuisine or simply want to try your hand at a new dessert recipe, this Mallorcan Flaó is sure to impress. Enjoy the process of making it and, of course, savoring each slice!

Common questions

Can I use butter instead of lard for the dough? Yes, you can substitute lard with an equal amount of butter if desired. However, keep in mind that it may slightly alter the taste and texture of the dough.
Is there a vegetarian alternative to Ricotta cheese that I can use? Yes, you can replace Ricotta cheese with an equal amount of cottage cheese or a vegan alternative such as tofu-based ricotta.
Can I omit the aniseed and fennel seeds? Yes, if you're not a fan of the anise flavor, you can omit the aniseed and fennel seeds from the filling. However, they do add a distinct taste to the flaó.
Can I use a different type of cheese for the filling? While traditional flaó uses Ricotta cheese, you can experiment with other soft cheeses like cream cheese or queso fresco. Just keep in mind that it may alter the flavor and texture of the final dish.
Can I make the dough and filling ahead of time? Yes, you can prepare the dough and filling in advance. Store the dough wrapped in plastic wrap in the refrigerator, and the filling in an airtight container. When ready to use, bring them to room temperature before proceeding with rolling and baking.
How long does flaó stay fresh? Flaó can be stored in the refrigerator for up to 3-4 days. Cover it with plastic wrap or transfer it to an airtight container to maintain its freshness.
Can I freeze flaó? Yes, you can freeze flaó. Wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. It can be stored in the freezer for up to 2 months. Thaw it in the refrigerator before serving.

Serving dishes and utensils

Rolling Pin - Used to roll out the dough to the desired thickness.
Baking Pan - A pan used for baking the flaó in the oven.
Mixing Bowl - A bowl used for mixing the dough and filling ingredients.
Whisk - Used to beat the filling ingredients together until well integrated.
Knife - Used for cutting and serving the flaó.
Spatula - Helps in spreading the filling evenly on the dough.
Powdered Sugar Shaker - Optional for sprinkling powdered sugar on top of the flaó for decoration.

Origin stories

Flaó is a dessert that has been baked in Mallorca, a Spanish island in the Mediterranean, for centuries. Its origins are believed to date back to the Jewish communities of the island in the Middle Ages. It's traditionally made for Easter, but its delightful taste and texture have made it a loved dessert year-round. Flaó stands out for its unusual flavor combination of cheese and anise, a testament to Mallorca's position as a crossroads of cultures. The inclusion of fennel seeds in the recipe is a nod to the island's abundance of wild fennel. Thus, this pie is not just a treat, but a slice of Mallorca's rich and diverse cultural history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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