Friday, May 3, 2013

Happy Easter with Flaounes!


Easter is upon us! Cypriots here in the US will miss this mouth watering cheesy classic so, I am posting my favorite recipe for all to try. If you can't make it, leave me a message. Maybe I can sell you some!

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
1 tbs melted butter or shortening

Filling
1 kg flaouna cheese or Kasseri cheese
halloumi cheese pieces
1 yeast block or 2 sachets active dry yeast
4 tsp dried mint, crushed
6 eggs
1/2 c raisins (optional)

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 and add all the other ingredients. Knead for 10 minutes and set aside in a warm area to rise in an oiled polythene bag or plastic container. 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 palmful (3/4-1 cup) of filling in the middle and fold three 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 mint or regular tea.

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