Flaounes
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
1 hr
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Cook Time
mins
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Total Time
1 hr 25 mins
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Servings
8 people
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Course
Appetizer
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Cuisine
Mediterranean
Flaounes
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Flaounes are small traditional savory buns, stuffed with halloumi, prepared the week before Easter in Cyprus.
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Ingredients
For the dough
- 6 cups flour
- 3½ teaspoons instant dry yeast
- ¾ cup olive oil
- 2 eggs
- ½ teaspoon ground mastic
- ½ tablespoon ground mahlepi
- 1¼ cup milk (warm)
- 1 tablespoon sugar
- 1 teaspoon salt
For the stuffing
- 8 oz gruyere (or Swiss cheese), grated
- 6 oz. feta , grated
- 10 oz. halloumi , grated
- 3½ teaspoons instant dry yeast
- 1 cup Hot Milk
- 1 teaspoon baking soda
- 6 eggs
- ½ cup fine semolina
- ½ cup raisins , soaked in water to rehydrate
- 1 teaspoon dried mint
For the topping
- 1 egg
- sesame seeds
Equipment
- Stand mixer
Instructions
Stuffing
- 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).
Dough
- 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.
Assembly
- 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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