FLAOUNES (Easter Cheese Cakes)

Makes about 12.



  1. Sift flour into a large bowl. Stir in the yeast, salt and sugar. Add the oil and enough water to make a firm dough. Knead for at least 5 minutes until smooth and elastic. Put the dough in a plastic bag and leave in a warm place for an hour to rise.
  2. For the filling, coarsely grate the cheeses, add the flour and baking powder then gradually stir in the beaten egg and seasonings until you have a stiffish paste ( keep some of the beaten egg back if the mixture becomes too runny).
  3. Divide the dough into egg sized pieces and roll these into 4'' (10cm) discs.
  4. Place a generous tablespoon of filling in the centre of each pastry disc, spreading it slightly. Pull dough up at 3 points to make a triangle, or 4 points to make a square. You should stilll be able to see the filling in the middle.
  5. Press corners together to seal and leave to rise. Just before baking, brush with beaten egg and sprinkle some sesame seeds over the finished flaounes.
  6. Bake in a hot oven gas 8, 450'C, 230'C for 12-15 minutes until cheese filling is puffed and flaounes are golden.
  7. Serve warm or cold.

("The Taste of Cyprus", Gilli Davies)