Flaounes

For the dough

• 2 teaspoons (8g) dry yeast
• ⅘ cup (200ml) lukewarm water
• 1 kg strong flour (village type)
• 1 teaspoon (8g) salt
• 1 teaspoon (3g) mahlepi powder
• ½ teaspoon (2g) mastic powder
• 1 tablespoon (15g) sugar
• ⅔ cup (160ml) sunflower oil
• 4 medium eggs, lightly beaten

For the filling (foukos)

• 1 kg flaouna cheese
• 400g (2 packs) mature halloumi
• 1½ teaspoons (6g) mastic powder
• 2 tablespoons (30g) sugar
• 4 tablespoons (60g) soft flour (Farina “00”)
• 4 teaspoons (32g) baking powder
• 2 cups (350g) raisins
• 1 cup (50g) fresh mint
• 10–12 medium eggs, lightly beaten

For coating

• 2 medium eggs, lightly beaten
• 1 cup (150g) sesame seeds

Prepare the cheeses

1. The process for the filling begins two days before making the flaounes. Grate the flaouna cheese and halloumi finely and place them in a bowl. Cover with plastic wrap and refrigerate, stirring occasionally to bring the bottom to the top.
2. This helps the cheese dry slightly so it can absorb more egg later, resulting in fluffier flaounes.
3. The night before baking, wash the mint leaves, dry them on a towel, and wash and dry the raisins. Boil plenty of water in a pot, add the sesame seeds, and boil for 4–5 minutes. Drain and spread them on a towel, folding it over to retain some moisture.

Make the dough

4. Pour the lukewarm water and milk into a bowl and add the yeast. Stir and let rest for 20 minutes. In a mixer bowl, combine flour, salt, mahlepi, mastic, and sugar. Mix with the dough hook. Add the oil and ryziazo that is, mix until the texture resembles coarse crumbs. (If kneading by hand, rub the mixture between your palms until crumbly.)
5. Gradually add a little of the milk mixture and a little of the beaten eggs, alternating until a soft dough forms that doesn’t stick to your hands.
6. Knead for 5 minutes in the mixer or 10–15 minutes by hand. Shape the dough into a ball, lightly oil it, and cover with a towel and then a blanket. Let it rise until doubled in size, about 1½ hours.

Prepare the filling

7. To the cheese mixture, add mastic, sugar, flour, baking powder, raisins, and mint. Mix well.
8. Gradually add the beaten eggs carefully, as the cheese might not need all of them.
9. The filling is ready when you can form a ball in your hands, press it firmly, and it holds its shape without breaking. Cover the bowl with a towel and then a blanket.

Assembling the flaounes

10. Line two baking trays with parchment paper and preheat the oven to 180°C (fan). Form 15 filling balls, about 160g each. Shape the dough into a long roll and divide it into 15 pieces of about 110g each.
11. Roll each piece into a ball and cover with a towel. Roll out one dough ball into a thin circle, about 3mm thick. Using a small dessert plate (about 16cm diameter), cut out a round disc. Lightly stir the sesame and press the dough disc into it so it sticks to the bottom side. Roll lightly with the pin to help the sesame adhere.
12. Place a ball of filling in the center. Fold the top and bottom sides toward the center, pressing gently beneath the filling to secure. Fold in the remaining sides to form a square or triangle and press the corners with your fingers (or a fork for triangles). Place on the tray, leaving 3cm between each. Brush both the dough and filling with the beaten egg (optionally add a sprinkle of sesame). Bake for 45–50 minutes or until deeply golden.