1. The filling preparation begins two days before making the flaounes. Grate the cheese and halloumi on the fine side of a grater and place them in a bowl. Cover with plastic wrap and refrigerate. Occasionally mix, bringing the bottom to the top. This helps the cheese dry and absorb more eggs, resulting in fluffier flaounes.
2. The night before kneading, wash the mint well, pick the leaves and spread them on a towel to dry. Wash the raisins and leave them to dry as well.
3. In a pot, bring plenty of water to a boil, add the sesame seeds and boil for 4–5 minutes, then strain. Spread the sesame on a towel in a tray and cover tightly with the towel edges to retain moisture.
Preparing the flaounes:
1. On the day of preparation, take the cheeses out of the fridge.
2. They have to reach room temperature.
3. Finely chop the mint.
Make the dough:
1. In a bowl, mix the lukewarm water and milk with the yeast. Stir and leave aside for 20 minutes.
2. In a mixer bowl, add the flour, salt, mahlepi, mastic and sugar. Mix with the dough hook. Add the oil and rub it in until coarse crumbs form. (If kneading by hand, rub with your palms until crumbly.)
3. Gradually add the milk mixture and the lightly beaten eggs until a soft dough forms that does not stick to your hands. Knead in the mixer for 5 minutes, or by hand for 10–15 minutes. Shape into a ball, lightly oil it, cover with a towel and then a blanket, and let it rise until doubled in size (about 1 1/2 hours).
For the filling:
1. Add the mastic, sugar, flour, baking powder, raisins and mint to the cheese mixture and mix well. Gradually add the beaten eggs. The filling is ready when you can form a firm ball that does not break when pressed. Be careful with the eggs, as the mixture may not need all of them. Cover with a towel and then a blanket.
Line two baking trays with parchment paper and preheat the oven to 180°C (fan). Take 160g of filling and shape into firm balls (15 in total).
2. Shape the dough into a long roll and cut into 15 pieces of 110g each. Form dough balls and cover with a towel. Roll each ball into a thin sheet about 3 mm thick. Using a small plate (about 16 cm diameter), cut round discs.
3. Mix the sesame slightly and press the dough disc into it so it sticks on the underside. Roll lightly again so the sesame adheres well. Place a filling ball in the center. Fold the top and bottom sides inward to the center and press to secure. Then fold the other two sides inward and press with your fingers. You can shape them either square or triangular. Press the corners with a fork.
4. Place on the tray leaving 3 cm between them. Brush both the dough and filling with beaten egg (optionally add some sesame). Bake in the preheated oven for 45–50 minutes or until well golden.
5. You can freeze the flaounes before baking. When ready to bake, do not thaw them—place directly in the oven at 180°C (fan).
