Flaounes (Cypriot Cheese Hand Pies)

Directions

• Day Before Instructions – Cheese Filling
• Heat 1 tsp. sugar and milk to 95 degrees stirring constantly. It should only take a minute. You just want the milk at a little above room temperature so that the yeast can react. Once at the right temperature, remove pan from stove and add the yeast. Let stand for 10 minutes.
• Use a mortar and pestle to ground the mastic, mahleb, and 1 tsp sugar. As you mash, it will form a sticky powder.
• Grate the halloumi, kasseri, and mozzarella. Add to a large bowl.
• Add semolina flour, baking powder, sugar/mastic/mahleb mixture, sesame seeds, and mint. If using optional raisins, add to the mixture.
• Because the mastic is so sticky, I use the mortar part of the mortar and pestle, to beat each egg, one at a time. This helps get any extra mastic mixture into the recipe. Add each beaten egg to the cheese mixture.
• Add the yeast/milk to the bowl. Stir well. If the mixture seems too liquidity, you can add 1-2 more beaten eggs.
• Set this aside until the next day leaving it on a counter so the yeast can do its job. You can stir it occasionally so the cheese mixture aerates.
• Day of instructions
• Stir the cheese mixture.
• To a saucepan, add 1 tsp. sugar and 1/2 cup of yeast. Stir constantly, and heat to about 95 degrees. Add packet of yeast. Stir. Set aside for at least 10 minutes.
• Heat the remaining 3/4 cup of milk to room temperature so you have lukewarm milk. It should only take a few minutes on low – you just want lukewarm milk.
• In mortar and pestle, grind mastic, mahleb, and 1 tsp. sugar.
• Sift flour into large bowl.
• Add baking powder, mastic/mahleb mixture, and salt. Mix.
• Add the oil to the flour mixture. Use hands to create a sandy texture.
• Add the yeast mixture to the flour mixture and work with your hands.
• Slowly add the lukewarm milk kneading the dough with your hands. Add just enough so that the dough doesn’t stick to your hands.
• Form a ball with the dough and cover with a towel. Let the dough sit covered with the towel in a warm spot for 1-2 hours until it doubles in size. I like to put it in the oven (not on).
• Place the sesame seeds onto a plate.
• After the dough rises, cut into 1.5 oz. pieces using a dough cutter and a kitchen sale.
• Roll each piece of dough to be 1/8 inch thick squares. Brush one side of the cut dough with the egg wash., and place it egg-side down into the plate of sesame seeds.
• Turn the dough over and add 1/4 cup of cheese filling on the side without sesame seeds. Fold up each of the four sides. Crimp down each side with a fork.
• Add egg wash and sprinkle with more sesame seeds.
• Add to a parchment lined baking sheet. Once you have a tray full, cover with a towel, and let sit in the oven (not on) for another 45 minutes.
• At the end of the 45 minutes, remove from the oven. Preheat the oven to 400 degrees.
• Bake for about 20 minutes until dough is golden brown.
• You can enjoy them hot out of the oven, cold from the refrigerator, or reheat later for 15 seconds in the microwave.