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

Preparation info

  • Difficulty


  • Makes


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 worth bending the rules. Any leftover pastry can be used to make pestiños, to have on standby for coffee or dessert.


  • 1 lemon
  • 185 g ( oz) caster (superfine) sugar
  • 2 tablespoons ground cinnamon
  • 70 g ( oz) dried muscatel grapes
  • 60 ml (2 fl oz/¼ cup) Pedro Ximénez sherry, or other very sweet fortified wine
  • 250 g (9 oz) goat’s curd
  • tablespoons caster (superfine) sugar, extra
  • 1 quantity pestiño pastry (see Note)
  • 1 egg, lightly beaten
  • sunflower oil, for deep-frying


Remove and finely chop the zest from the lemon. To make the cinnamon sugar, combine the caster sugar and ground cinnamon in a bowl. Set aside until ready to use.

Pluck the muscatels from the stalks, place in a bowl and pour over the sherry. Cover and leave overnight — the muscatels will absorb the sherry and become plump.

To make the filling, whisk the goat’s curd with the extra sugar until well combined. Add the lemon zest and the muscatels along with half of the sherry that remains from soaking the muscatels.

Roll the pastry out on a well-floured surface to 2–3 mm (1/16–⅛ inch) thickness. With a 10 cm (4 inch) round pastry cutter cut the pastry into 16 circles. Put 3 teaspoons of filling on one half of a circle. Brush one edge of the pastry with some beaten egg. Fold over and crimp the edges together with a fork. Repeat with the remaining pastry and filling.

Fill a deep-fryer or heavy-based saucepan one-third full of oil and heat to 170°C (325°F), or until a cube of bread dropped into the oil browns in 20 seconds. Deep fry, in batches, for 2 minutes each side, or until golden brown. Remove from the oil and drain on paper towel. Allow to rest until cool enough to handle then dust with the cinnamon sugar.