Easter is upon us! Cypriots here in the US will likely miss this mouth watering cheesy classic, unless an auntie or yiayia makes them for the family. Here's my favorite recipe for Flaounes, a wonderful cheese bread stuffed in a simple crust. They can be frozen for up to six months after baking. Try them! They're easier than it seems.
Crust dough
9 c plain flour
0.5 yeast block or 2 sachets active dry yeast
1.5 c warm water or 3/4 water and 3/4 milk
1.5 tsp salt
3 tsp sugar
0.5 c oil
Optional: 0.5 tsp ground mahlep and crushed mastic for flavor
Filling
1 kg flaouna cheese or Kasseri cheese (sub: any semisoft cheese like Jarlsberg or Edam)
2 halloumi cheese pieces (sub: 300 g Mexican Queso de Freír or farmer's cheese
1 fresh yeast block or 2 sachets active dry yeast
2-4 tsp dried mint, crushed
6 eggs
1/2 c raisins (optional:cuts through the saltiness of the cheese)
To Finish
1 egg beaten with 2 tbs water
Sesame seeds
Dough: Sift the flour and dissolve the yeast in the water. Pour the yeast liquid and all the other ingredients in the flour. Knead for 10 minutes and set aside in a warm area to rise in an oiled polythene bag or plastic container with a loose fitting lid. When the dough doubles in size it's ready to roll out.
Grate cheeses, add the rest of the filling ingredients and mix well.
Filling
1 kg flaouna cheese or Kasseri cheese (sub: any semisoft cheese like Jarlsberg or Edam)
2 halloumi cheese pieces (sub: 300 g Mexican Queso de Freír or farmer's cheese
1 fresh yeast block or 2 sachets active dry yeast
2-4 tsp dried mint, crushed
6 eggs
1/2 c raisins (optional:cuts through the saltiness of the cheese)
To Finish
1 egg beaten with 2 tbs water
Sesame seeds
Dough: Sift the flour and dissolve the yeast in the water. Pour the yeast liquid and all the other ingredients in the flour. Knead for 10 minutes and set aside in a warm area to rise in an oiled polythene bag or plastic container with a loose fitting lid. When the dough doubles in size it's ready to roll out.
Grate cheeses, add the rest of the filling ingredients and mix well.
Tear a handful of dough (about a cup) and roll out into a circle. Place a handful (3/4-1 cup) of filling in the middle and fold three or four sides up towards the middle without enclosing the filling completely. Place on sesame seeds and brush with the egg wash. Sprinkle some sesame seeds on top. Bake in the upper middle rack at 425F/220C until golden brown. Makes about 12 large flaounes.
Freeze what you don't eat in a few days. They are delicious warm or cold with tea, coffee or any other beverage.
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