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home > recipes > breads > flaounes
from U.K. Easter Bread from Cyprus 1-1/2 pounds all-purpose flour 1 packet dry-active yeast 1 teaspoon salt 2 tablespoons granulated sugar 2 tablespoons olive oil filling 8 ounces cheddar cheese 4 ounces mozzarella 1 tablespoons all-purpose flour 1 teaspoon baking powder 1 tablespoon crushed dried mint 4 eggs, lightly beaten glaze 1 egg, beaten sesame seeds Sift the flour, yeast, salt and sugar into a large bowl. Add the oil and enough water to make a firm dough. Knead at least 5 minutes. Cover with plastic wrap and let rise for 1 hour. Meanwhile make the filling. Coarsely grate the cheeses. Add flour and baking powder. Gradually stir in the mint and beaten eggs until you have a stiff paste. Preheat the oven to 450°F. Divide the dough into egg size pieces. Roll into 4 " discs. Put a generous tablespoon of filling in the center of each disc and spread slightly. Pull the dough up at 4 points to make a square. Press the corners together to seal and let stand 15-20 minutes. Brush with the beaten egg and sprinkle with sesame seeds over. Bake 12-15 minutes until the cheese filling has puffed up and the pastry is golden. Serve warm or cold.

Flaounes


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keyword: flaounes
ethnicity: middle eastern
recipes for breads
recipes by anon177298
Email Address:
(posted March 7, 2003)

from U.K.

Easter
Bread from Cyprus

1-1/2 pounds
all-purpose flour
1 packet
dry-active yeast
1 teaspoon
salt
2 tablespoons
granulated
sugar
2 tablespoons
olive oil
filling
8 ounces
cheddar
cheese
4 ounces mozzarella
1 tablespoons
all-purpose
flour
1 teaspoon
baking powder
1 tablespoon crushed dried
mint
4
eggs, lightly beaten
glaze
1
egg, beaten
sesame seeds

Sift the flour,
yeast, salt and sugar into a large bowl.
Add the oil and enough water to make a
firm dough.
Knead at least 5 minutes.
Cover with
plastic wrap and let rise for 1 hour.
Meanwhile make the filling.
Coarsely
grate the cheeses.
Add
flour and
baking powder.
Gradually stir in the
mint and beaten
eggs until you have a stiff paste.
Preheat the oven to 450°F.
Divide the
dough into egg size pieces.
Roll into 4 " discs.
Put a generous tablespoon of filling in the center of each disc and spread slightly.
Pull the
dough up at 4 points to make a square.
Press the corners together to seal and let stand 15-20 minutes.
Brush with the beaten egg and sprinkle with sesame seeds over.
Bake 12-15 minutes until the cheese filling has puffed up and the pastry is golden.
Serve warm or cold.



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