Cypriot Flaounes (Greek Easter Cheese Bread)

Greek

Cypriot Flaounes (Greek Easter Cheese Bread)

Cypriot Flaounes are tasty Greek cheese pastries that are commonly eaten during the Easter season.

Ingredients

For The Filling

1 tsp mastic *

1 tsp mahleb **

1 tsp sugar

8 oz (228 g) haloumi cheese

8 oz (228 g) soft, mild cheddar

1c (115 g) raisins

1/2 c (84 g) semolina flour

1 tsp baking powder

1/2 tsp dry mint, crushed

2 eggs

For The Dough

2 1/4 tsp active dry yeast

1 1/4 c (300 ml) lukewarm milk, divided

1 tsp mastic *

1 tsp mahleb **

1 tsp sugar

4 c (512 g) flour

1 tsp baking powder

1/2 tsp salt

1/3 c olive oil

For The Topping

1 egg, beaten

1/2 c (70 g) sesame seeds

Instructions

Day 1 - Cheese Mixture Prep

Using a mortar and pestle, pound the mastic and mahleb together with 1 tsp sugar until you have a fine powder.

Grate the cheeses and mix them with the raisins, semolina flour, baking powder, pounded mixture, and crushed mint.

Add the eggs, one by one, mixing until the cheese has come together as a firm mixture that can be shaped into a ball. (Less or more eggs may be needed depending on the moisture level of the cheese.)

Cover the filling and refrigerate overnight, or at least 4 hours, to let the flavors come together.

Day 2 – Dough and Baking

Remove cheese mixture from the refrigerator and let it come to room temperature while you prepare the dough.

Mix yeast with 1/2 c lukewarm milk. Set aside for the yeast to hydrate.

Pound the mastic and mahleb with 1 tsp sugar until fine.

In a large bowl, mix the flour, baking powder, salt, and pounded mixture.

Add the oil and rub it into the flour using your fingertips, until mixture has a sandy texture.

Pour the softened yeast mixture into the flour and mix well with your hands.

Add the remaining 3/4 c of lukewarm milk gradually, kneading with your hands as you add, and adding just enough to incorporate all the dry ingredients and create a firm dough that does not stick on your hands.

Cover the dough and set it aside to rise for 1-2 hours, until nearly doubled.

Place the sesame seeds into a medium plate or tray.

Roll out the dough 1/8 inch thick (it should measure roughly 15x20 inches). Cut the dough into 5 inch squares. (Or cut the dough your desired shape and size.)

Brush one side of the cut dough with the beaten egg and place it egg-side down onto the seeds.

Place a heaping 1/4 cup of the cheese filling on top of the dough (on the un-seeded side).

Brush the egg wash on the outer edges of the dough and fold them up towards the center (leaving the top center of the filling uncovered). Pinch the un-seeded side of the corners of the dough together to keep the sides in place over the filling.

Place the shaped flaounes on a baking tray lined with parchment paper. Brush the exposed filling with a little beaten egg.

Let the flaounes rise for 30-45 minutes, until slightly puffy.

Near end of rising time, preheat your oven to 375F.

Bake the flaounes for 30 min, until deeply golden.

Serve with honey and cinnamon for a sweet treat or olives and sliced meat for savory.