Flaones are a kind of cheese turnover from the l'Alt Empordà region, particularly from the district of Figueres, although they are also made in other places in the province and even in the north of Castelló and the Balearic Islands.
The term "flaona" is mentioned in a letter from the town of Palamós in the year 1279. They used to be served at gatherings and in festivities, such as the festivity still celebrated today in the shrine of Sant Pau de la Calçada, on the third Sunday in February.
Flaones are similar to the typical pastissets of Tortosa, a dessert of Arab origin filled with pumpkin confit in syrup. They are very popular in Torroella de Montgrí, where they are eaten at any time of day, either for breakfast, tea or for dessert.
Make a good crème patissière as follows: Bring the milk to the boil with the cinnamon stick and the lemon rind. Mix together the eggs, sugar and starch. When the milk begins to boil, add the other ingredients and stir. Cook gently for a couple of minutes until the cream thickens. Strain through a sieve and leave to cool. Next, prepare the dough. Make a “volcano” with the flour and place all the ingredients in the hole. Begin mixing while you incorporate the salt. There should be a very thick dough. Form small balls with the dough, roll out with a rolling pin and fill with the cream. Close them to form a crescent shape, taking care the cream doesn't come out of the sides. Brush with egg yolk, sprinkle sugar over the top and bake in a 220°C oven for about 20 minutes or until they are golden.