Happy Easter!

FLANFlaounes

Cypriot cheese-filled pastry, mainly consumed at Easter. I’ll leave the recipe to the experts…

Flaounes (Cyprus Easter Cheese Bread)  [excellent food blogger Cypriotandproud!]

…as for the
Etymology

…The English word “flan”, and the earlier forms “flaune” and “flawn”, come from the Old French flaon (modern French flan), in turn from the early Medieval Latin fladōn-em, derived from the Old High German flado, a sort of flat cake, probably from an Indo-European root for “flat” or “broad”.

Flan is an open, rimmed, pastry or sponge base, containing a sweet or savoury filling. Examples are the quiche lorraine, custard tart, and the South African melktert

[Wikipedia]

Fiadone 1. Dolce tipico trentino in forma di pasticcino triangolare, ripieno di un impasto di mandorle, burro, miele, chiodi di garofano, rum o altro liquore, cotto nel forno; per lo più al plur., fiadoni. 2. Nell’Abruzzo, dolce di Pasqua fatto di sfoglia dolce ripiena di formaggio, ricotta e uova sbattute.

i.e. two types of italian regional pastry, most notably the second kind, from Abruzzo, which is descibed as sweet dough filled with cheese, ricotta and beaten eggs!

La cultura italiana

Enjoy responsibly!

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