Sweet Pastry Half Moons with Pedro Ximénez and Fresh Goat’s Curd

Preparation info
  • Makes


    • Difficulty


Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

Floan are from the north of Spain. Vanessa and I saw them in a pastelería (pastry shop) and had to try them. We liked them so much that we kept on having to try them. It is amazing just how much you can eat in the name of research. To make things easier, we are using the pestiños pastry recipe. Most Spaniards would turn in their graves if they knew we were using pestiños pastry, but it is so versatile and so tasty that it is wor