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.
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