Flaounes Recipes

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.

TRADITIONAL CYPRIOT FLAOUNA RECIPE (FLAOUNES)

Steps:

• In order to have the best texture for your flaouna, it is best to prepare the filling from the night before or at least 4-5 hours before baking. This would allow the cheese filling to dry out and be able to absorb more of the "moisture" from the liquid flaouna ingredients.
• Start off by grating the cheese as fine as you possibly can. Add the beaten eggs, the raisins, the mint, the mastic, mahlab and the semolina and mix thoroughly. Cover it with a cloth and place in the fridge overnight or for at least 4-5 hours before baking.
• Next off start preparing the dough. The dough is more like a shortbread and not very bread-y hence be careful not to overwork the dough as your flaouna will be a bit doughy. In a large bowl sift the flour, add the salt, baking powder, the mahlab, mastic and mix thoroughly.
• Add the liquid ingredients to your flaouna recipe mixture which are the butter and eggs and gently mix the flaouna dough with your fingers. Dissolve the yeast in the warm water with the sugar, pour into the dough and then add the warm milk. Be careful for your water and milk to be only lukewarm and not hot as they will kill your yeast!
• Continue kneading the dough for a few minutes until the texture is firm but not bread-like. If the dough is too wet add a little more flour but be careful not to overdo it as you don't want the flaouna to have a bread-y texture. Cover the dough mix with some cling film and let it rise for 1-2 hours or until it has almost doubled in size.
• Now its time to start assembling your flaouna! Get the filling mixture out of the fridge and add the remaining mixture ingredients. Mix thoroughly and set it aside. Pour the flaouna dough out of the bowl and roll out in thin sheets. Cut into 12 by 12 cm rectangles, about 5 inches in each dimension. Sprinkle the sesame seeds on a small plate with approximately the same size as the flaouna dough rectangles
• Glaze the outer side of the flaouna dough with the whisked eggs and press it down on the sesame seeds. That will ensure that the seeds are firmly embedded in the dough. Grab a handful of the cheese filling and form a ball. Place in the centre of the dough (sesame seeds facing outwards), glaze the edges with a little more whisked egg and fold, pinching the corners together to form the flaouna shape.
• Once all your flaouna are shaped, place them on a baking tray lined with grease proof paper, let them rise for about 30-45 minutes and then bake in a pre-heated oven at 200C for about 40 minutes, or until golden brown.

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.