Flaounes is a traditional Cypriot recipe for Easter bread involves two hours of preparation. Flaounes are cheese filled pastry interspersed with cheese.
1 kg Romano cheese, grated
250 g haloumi, grated
1 teaspoon baking powder
1 tablespoon crushed dried Mint
1 cup flour
1 cup fine semolina
4 eggs lightly beaten
1 cup raisen
1 egg beaten
6 egg yolks, lightly beaten
Fast we make the filling:
Combine the cheeses, yeast mixture, semolina, plain flour and eggs in a large bowl. Cover the lid and keep it in refrigerator for overnight. Mix dried mint, baking powder and rose until well combined.
Now we will make the pastry:
Mix flour, mastic, mahlepi, yeast mixture, butter and salt in a large bowl. Add little milk and knead ingredients together until soft but not sticky. Cover with plastic wrap and set aside to rest for 1 hour.
Mix the sesame seeds and enough water to cover in a small saucepan and bring to boil. Drain well and spread seeds over a tea towel to dry.
Preheat the oven to 180°C. Line baking trays with baking paper. To assemble, divide dough into large pieces and roll out on a lightly floured work surface until about 3 mm thick. Using saucer as a template, cut into 18 cm rounds.
Preheat the oven to 180°C. Line baking trays with baking paper. Firmly press one side of pastry rounds into sesame seeds on tea towel to coat bases well.
Put one tbsp of filling into center and fold in three sides to make a rounded triangle shape, leaving a gap in center with filling exposed.
Place all on prepared trays. Brush the tops with beaten egg yolk and bake for 30 minutes, or until golden. Serve flaounes eithor hot or cold.