Is there a food combination more perfect than flaky pastry and gooey cheese? These half-moon shaped pastries from the Abruzzo region of Italy are a must-try for all cheese lovers. The fiadoni are scored on top, so that the filling erupts, forming a cheesy crisp crust – and we've sneaked butter into the pastry for a flaky shatter.
At Easter-time, these pies were traditionally taken to church on Holy Saturday to be blessed, then eaten on Pasqua (Easter Sunday).