Flaounes (Easter Cheese breads)
From Cyprus, these are the breads used to break the Lenten Fast.
Approximately 4 cups flour
1 tablespoon or packet yeast
1 tsp. salt
2 tsp.. sugar
2 tbsp.. olive oil
Filling:
8 oz. cheddar cheese
4 oz. mozzarella
1 tbsp. flour
1 tsp. baking powder
1 tbsp. crushed dried mint, optional
4 eggs, lightly beaten
To Finish:
1 egg, beaten
sesame seeds
Make the dough. Sift the flour into a large bowl. Stir in the yeast, salt and sugar. Add the oil and enough water to make a firm dough. Knead for at least 5 minutes. Put into a polythene bag and leave to rise in a warm place for an hour.
Make filling. Coarsely grate the cheeses, add flour and baking powder then gradually stir in the mint and beaten eggs until you have a stiffish paste.
Preheat the oven to 350 degrees. Divide the dough into egg size pieces and roll into 4 ” discs. Put a generous tbsp. of filling in the center of each disc and spread slightly. Pull the dough up at 4 points to make a square. Press the corners together to seal and leave to rise.
Just before baking, brush with the beaten egg and sprinkle some sesame seeds over. Bake for 12-15 minutes until the cheese filling has puffed up and the pastry is golden. Serve warm or cold.
Don’t know about the mint in this recipe???? It doesn’t seem to be compatible with the cheese. Maria
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It seems to be sort of a Middle East influence. It might or might not accent the dish but, like you, i’ll go for the optional option! 🙂
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