For this month’s “We Knead to Bake” we are baking flaounes that are savoury cheese pies baked for Greek Orthodox Easter, traditionally made on Good Friday. This is usually made with “flaounes” cheese that is hard to find outside Cyprus and instead we used a mixture of mozzarella and cheddar. A couple of special ingredients namely Mahleb and Mastic are also used in this pie and if you can find them great, else omit them as in my case. (Mahleb is made by powdering the dried pits of a wild Mediterranean cherry. Mastic is the dried resin of a kind of shrub.) 
Our favorite part of the pie was the sesame seed coating and they add a nice crunch and flavor to the pies. Since these are typically made to break the fast, it is pretty heavy on eggs, but Aparna has modified the recipe to reduce the eggs. One thing to remember is to seal the pies properly with eggs or flour paste since they tend to open up on rising or during baking. The recipe makes 8 pies and they also freeze well. Just wrap them in plastic wrap and place in ziploc bags. Recipe adapted from here.
Flaounes
Savory cheese pies.
Ingredients:
- For Dough
- milk - 1/4 cup
- water - 1/2 cup (start with 1/4 cup and add more as needed)
- yeast - 3/4 tsp
- sugar - 1 1/2 tsp
- eggs - 1
- butter - 4 tbsp
- bread flour - 2 1/2 cups
- salt - 3/4 tsp
- oil - for greasing bowl and rolling dough
- For Filling
- cheese - 1 1/4 cups (I used a mix of cheddar and mozzarella grated using the big grater)
- raisins - 1/8 cup
- italian seasoning - 1 tbsp (original recipe calls for dry mint)
- chilli flakes - 1/2 tsp (optional)
- baking powder - 3/4 tsp
- milk - 1 - 2 tbsp
- rava - 1/4 cup (semolina)
- all purpose flour - 2 tsp
- sesame seeds - 1/3 - 1/2 cup (for coating)
- eggs - 1 OR 1 tbsp flour + less than 1/8 cup milk (for sealing paste)
Instructions:
Mix the ingredients for dough except oil and knead adding water as needed until the dough is soft, smooth and elastic. (Start with 1/4 cup of water and add water as needed). Place in an oiled bowl and allow to rise until doubled.
Cover and place in refrigerator for at least 2 hours. You can also leave it overnight. When ready to make the flaounes, divide the dough into 8 pieces. Mix the ingredients for filling and keep aside.
Shaping
Spread sesame seeds in a plate. Lightly oil your work surface and rolling pin. Take each ball and roll into a circle 5 to 6 inches in diameter. Place the rolled disc in the plate with sesame seeds. Place a heaping tablespoon of the filling in the center and spread slightly leaving an inch gap on the edges.
Fold the two opposite edges over the filling leaving the center exposed. Next fold over the other two edges so you have a square pocket with the filling showing at the center. Use egg or the flour paste and seal the edges tightly. Press down the sealed points with the tines of a fork.
Place the flaounes on a greased or parchment lined baking sheet about 2 inches apart and allow to rise for about 45 minutes. Brush the top with egg or milk and bake in a preheated 375F oven for about 25 - 30 minutes until they are done, golden and the cheese filling is puffed up.
Allow to cool on a wire rack and serve warm or at room temperature.
1. I had to use 1/2 cup plus 1 oz extra water.
2. Extra flaounes can be frozen.
3. Use 1/2 tbsp chopped fresh mint instead of dry mint.
4. Do not pinch flaps together as they will come apart during rising or baking. Seal properly using egg or flour paste and press down the sealed points with the tines of a fork.
5. If using mastic or mahleb, 1/2 tsp mastic, ground in a mortar and 1/4 tsp ground mahleb, (optional)
1 year ago: Twisted Sugar Cookies
2 years ago: Asparagus Rice
3 years ago: Pulkha
Pictorial
1. Mix the ingredients for dough except oil and knead adding water as needed until the dough is soft, smooth and elastic. (Start with 1/4 cup of water and add water as needed).
2. Place in an oiled bowl and allow to rise until doubled. Then place in refrigerator for at least 2 hours.
3. After resting in refrigerator.
4. Divide into 8 pieces.
5. Mix all the filling ingredients together.
6. Lightly oil your work surface and rolling pin. Roll each piece into a circle 5 - 6 inches in diameter.
7. Place the rolled disc in the plate with sesame seeds. Place a heaping tablespoon of the filling in the center and spread slightly leaving an inch gap on the edges.
8. Fold the two opposite edges over the filling leaving the center exposed. Next fold over the other two edges so you have a square pocket with the filling showing at the center. Use egg or the flour paste and seal the edges tightly. Press down the sealed points with the tines of a fork.
9. Place on a greased baking sheet about 2 inches apart and allow to rise for about 45 minutes.
10. Brush tops with egg or milk and bake in a preheated 375F oven for about 25 - 30 minutes until the top is golden brown and cheese filling is puffed up.
11. Out of the oven.
Tasty flaounes ready.
Enjoy!Linking to Bake Fest #30 happening here and We Knead to Bake.
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Great looking Flaounes. The black sesame seeds is a nice touch.
Those black sesame seeds gives a beautiful look to this flaounes, well done.
beautifully done pies, vardhini!!