Preparation

Preparing the Dough

In a large bowl, mix the flour, sugar, and salt. Make a well in the center and pour in the yeast, eggs, and milk.
Slowly incorporate the dry ingredients into the wet mixture by hand or using a dough hook attachment, until a soft dough forms.
Add butter incrementally, kneading until it's fully absorbed and the dough is smooth and elastic.
Cover the dough with a damp cloth and let it rise in a warm place until doubled in size, approximately 1-2 hours, depending on ambient temperature.

Making the Filling

Assembly and Cooking

Shaping the Flaounes

Preheat your oven to 180°C (350°F).
Gently punch down the risen dough and divide it into small balls, each about the size of a lemon. Roll out each ball onto a floured surface into a circle about 5mm thick.
Spoon approximately 2 tablespoons of the cheese filling into the center of each circle, folding the sides to form a square or triangle, leaving the top exposed to reveal the cheesy filling.
Seal the edges by pinching them firmly, ensuring they do not open during baking.

Baking the Flaounes

Place the sesame seeds on a plate and gently dip the sealed side of each Flaouna in the sesame seeds to coat the base.
Arrange the pastries on a baking sheet lined with parchment paper, leaving space between each one.
Brush the exposed dough edges with beaten egg to give them a golden, glossy finish.
Bake in the preheated oven for 25-30 minutes or until the pastries are golden brown and the cheese filling puffs and takes a light golden hue. A cooking timer can ensure perfect timing.

How to Enjoy Flaounes

Flaounes are best enjoyed warm, straight from the oven, where the exterior is beautifully crisp, and the center is irresistibly gooey and aromatic. These pastries pair wonderfully with a refreshing shot of Cypriot coffee or a pot of hot tea. Flaounes also serve well as leftovers; serve them with a light salad, or as part of a Mediterranean mezze feast. Until next time, happy baking!

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