These flaounes, which are cheese-filled pastries and are a tradition for Greek-Cypriots during the Easter holiday, may be enjoyed at any time of the day with a delicious cup of tea.
– 2 egg – 250g grated cheese – 35g semolina – 12g fresh yeast or ½ tsp fast-action dried yeast – ¼tsp caster or granulated sugar – ½ tsp baking powder – small handful of mint, finely chopped, or ½ tbsp dried mint – 35g sultanas or raisin – For the pastry – 300g plain flour, plus extra for dusting – ¼ tsp baking powder – pinch of ground mastic ground (optional, see tip) – pinch of mahlepi ground (optional, see tip) – ¼ tsp caster or granulated sugar – 60ml sunflower oil – 160ml lukewarm milk – For the topping – 50g sesame seed – 1 egg, beaten
If possible, make the filling 2-3 hours ahead to add flavour. Whisk eggs in a bowl until foamy. In another bowl, mix the shredded cheese and semolina, then make a well, add the yeast and 1 tablespoon of beaten egg.
Mix well and add the remaining egg. The mixture will be stiff. Add sugar, baking powder, mint, and sultanas or raisins and stir again until uniformly distributed. Leave the bowl covered with a tea towel until needed.