Flaounes (Cypriot Cheese Pastries) #BakingBloggers

The Baking Bloggers have taken to their ovens to bake up a Greek, Turkish or Cypriot recipe. Hosts Sue and Wendy said, "[It's your] choice of sweet or savory. It can be whatever you like, as long as at least part of it is baked- breads, baklava, oven roasted potatoes, casseroles (such as moussaka or pastitsio) and so on." Here this month's bread basket...

• Alevropita (Greek Thin-Batter Feta Pie) from Tara's Multicultural Table 
• Apricot Sekerpare (Turkish Thumbprint Cookies) from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Baked Kabak Mücver from Sneha's Recipe 
• Cypriot Lamb Tavas from Pandemonium Noshery 
• Flaounes (Cypriot Cheese Pastries) from Culinary Adventures with Camilla 
• Kalo Prama - Cypriot Semolina Cake from Food Lust People Love 
• Kreatopita from A Day in the Life on the Farm 
• Sekerpare from The Schizo Chef  
• Simit (Turkish Sesame Bagels) from Karen's Kitchen Stories 
• Tiropita (Greek cheese pastries) from Caroline's Cooking

I really wanted to make a version of Eliopitakia (Olive Pies from Cyprus), photo above, which was a favorite back in 2012. I even taught it during my Culinary Adventurers class in early 2013. But, for some bizarre reason, he's decided that he doesn't care for olives anymore. I figure he'll go back to them eventually. I don't fight with them about food too much because they are pretty flexible. However, eliopitakia were off the table for this event.

Flaounes 

Cypriot Cheese Pastries

When I found a recipe for Flaounes (Cypriot Cheese Pastries), I knew I had to try them. These are not totally traditional - surprise! - as I didn't have any halloumi and we skipped the raisins. But these were a hit! I loved the combination of fresh herbs and tangy cheese wrapped in a pillowy dough. Pure deliciousness.

Ingredients

Dough

• 13 g dried/active dry yeast 
• 250 ml whole milk, warmed to steaming but not boiling
• 100 g butter, melted and slightly cooled
• 40 g organic granulated sugar
• 450 g flour + more for kneading
• 1 t baking powder
• 2 t ground cardamom (this results in a strong flavor, reduce if you prefer)
• 1 t salt (I used a Danish flake salt, but use whatever you have)
• 1 egg, beaten

Filling

• 1 pound mix of cheeses, e.g. halloumi, feta, parmesan, pecorino, manchego, grated (I used feta, pecorino, and an aged mozzarella)
• 1 t flour
• 2 large eggs

• 1/4 C fresh organic mint, chopped

• 1 teaspoon baking powder
• 1/2 t black pepper

To Finish

• 1 beaten egg
• black sesame seeds (white are traditional, but I use that I have)

Procedure

Dough

Pour warm milk into a large mixing bowl, stir in sugar, and sprinkle yeast over the top. Let bloom for 10 to 15 minutes. It should be foamy and frothy. Add in the butter and egg. Whisk to combine.

Add in the flour, baking powder, cardamom, and salt. Knead until a scraggy dough forms. Cover with a kitchen towel and let rise for 30 to 40 minutes. It should be doubled in size. In the meantime, make the filling.

Filling
Place all of the ingredient into a bowl and stir to combine. Set aside

Baking

Dust a workspace with flour and turn out the dough. Knead the dough, dusting to prevent sticking if needed. Divide the dough into 6 to 8 balls. Roll out each ball to a rough circle shape and place 2 T filling in the center. Fold up the sides to form a triangle, pressing on the seams, gently, to seal the pastry rim. 

When the pastry is completely closed, place it on parchment paper or silicone mat-lined baking sheet. Brush the dough with beaten egg and sprinkle them with sesame seeds. Let them rest and rise for 20 to 25 minutes.

Preheat the oven to 395 degrees F. Place the buns in the oven. Bake for 12 to 14 minutes. Let cool on the sheet for a few minutes before serving.