Flaones - A Figueres speciality


Flaona is a traditional crescent-shaped sweet from Figueres. Solid and crunchy on the outside, it is filled with custard on the inside. Dating back at least two hundred years, it is traditionally eaten at the end of January for the gathering of Sant Pau de la Calçada. Today, however, they are found all year round in the city's bakeries.

Do you fancy one? Taste them at home with our traditional flaones recipe!


  • 1 kg flour
  • 60 g butter
  • 2 eggs
  • 10 g compressed yeast
  • Grated peel of 2 lemons
  • 20 g powdered cinnamon
  • Water
  • To make the cream:
  • 1/2 l milk
  • 120 g sugar
  • 3 eggs yolks
  • 40 g starch
  • Peel of 1 lemon
  • 1 sprig of cinnamon
  • For painting:
  • 1 egg yolk


To make the cream, boil the milk with the lemon peel and cinnamon. Dissolve the starch in a little cold milk. Mix the yolks with the sugar, add the dissolved starch and the strained warm milk. Place the cream on the heat and continue stirring with a whisk until it reaches boiling point, then remove it immediately. In a bowl, form the flour into a crater and place the rest of the ingredients in the centre, with the yeast dissolved in a little water. Knead the mixture into a flexible dough, make it into balls of some 50 g and roll them into an oval shape. Place some cream in the middle of each piece, paint the edges with egg yolk and fold the pieces in half, pressing the edges together well. Paint the pastries on top with egg yolk and bake them at 220º for about 20 minutes until golden brown.

 Category: Desserts and sweets.

Source: Gastroteca.cat

 Gathering of Sant Pau de la Calçada (Figueres): sardana dances and flaones, last Sunday of January.