Traditional Cypriot Flaouna Recipe Flaounes

FLAOUNES

Steps:

• Dissolve the yeast in warm milk.
• Mix the cheeses, semolina and baking soda.
• Add the eggs one by one and beat well.
• Add the mint and raisins.
• Cover and let stand for 6 hours (or overnight).
• Pour some milk in a bowl and mix with the yeast. Let stand 10 minutes at room temperature.
• Place the flour in the bowl of a stand mixer and make a well in the center.
• Add sugar, mahlepi, mastic, olive oil, salt, remaining milk and dissolved yeast.
• Knead until obtaining a homogeneous and slightly compact dough ball.
• Lightly oil the surface of the dough and cover the bowl with plastic wrap. Let stand 1 hour away from drafts.
• Preheat the oven to 350 F (180˚C).
• Degas the dough and divide into 15 equal balls.
• Roll each dough ball with a rolling pin to obtain 6-inch (15 cm) circles.
• Brush each circle with beaten egg on one side.
• Spread the sesame seeds in a shallow dish, dip the circles of dough in sesame seeds (brushed side down) and press lightly.
• Place 2 teaspoons of filling in the center of the dough.
• Fold the edges toward the center without locking the stuffing completely (in a square or triangle shape).
• Pinch the edges.
• Arrange flaounes on a baking sheet lined with parchment paper, leaving enough space between them.
• Brush with leftover beaten egg and bake for 20 to 25 minutes.
• Enjoy warm or cold.

FLAOUNES

Steps:

• If you have time, make the filling 2-3 hrs ahead so it develops more flavour. Whisk the eggs in a bowl until frothy. In a separate bowl, combine the grated cheese with the semolina, then make a well in the middle, tip in the yeast and 1 tbsp of the beaten egg. Mix to combine, then add the remaining egg - the mixture will be fairly firm. Add the sugar, baking powder, mint and sultanas or raisins, then mix again until the fruit is evenly distributed. Cover the bowl with a tea towel and set aside to rest until needed.
• For the pastry, combine the flour, baking powder, mastic and mahlepi (if using) and the sugar. Tip in the oil and rub this into the flour mixture using your fingertips, then gradually mix in the milk (you may not need it all) until you have a soft dough. Cover with a tea towel and set aside to rest for 1 hr.
• For the topping, tip the sesame seeds into a fine sieve, rinse with cold water, drain and spread out on a clean tea towel to dry slightly. Heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Once the dough has rested, divide it into six pieces, about 80g each. Roll each out on a lightly floured surface into a 16cm disc, about ¼cm thick. Lay each disc on the sesame seeds (on one side only) so they stick.
• Divide the filling into six and shape into balls (about 65g each). Place one ball of filling into the middle of each pastry disc on its plain side. Lift the left and right edges of the pastry over the filling so it slightly overlaps it at the edges, leaving the middle exposed. Repeat with the top and bottom edges.
• Brush the pastry with the beaten egg and bake for 15 mins. Reduce the oven to 180C/160C fan/gas 4 and bake for 15-20 mins more until golden and risen in the middle.