| How To Cook: |
|
|
1. In a mixing bowl, beat corn oil with 1 egg until thick. Add 3 teaspoons sugar and beat. Pound masticha or aniseed with remaining teaspoon of sugar and add to batter.
|
2. Add warm milk. Blend well. In another bowl, sift flour with baking powder and salt. Gradually add to batter, mixing by hand when dough becomes thick.
|
3. Knead for 6 to 10 minutes, or until elastic and smooth. Cover and let rest for a few hours before rolling.
|
|
IN THE MEANTIME, PREPARE FILLING:
|
1. Combine ricotta or mizithra, grated cheeses, eggs, semolina or farina, and mint. The filling should be thick and flavorful.
|
2. Preheat oven to 350°F.
|
3. Break off sections of dough and roll out as thin as possible. Using a round plate or pastry cutter, cut out 6-inch circles. Fill center of each with 2 heaping tablespoons of filling.
|
4. Fold up sides of circle to form squares or triangles, or some of each, leaving cheese filling exposed in center. Put on greased cookie sheets.
|
5. Beat remaining egg and use to brush dough edges. Sprinkle the "Flaounes" with sesame seeds and bake for 20 to 25 minutes, or until dough is crisp and a golden chestnut color and filling is firm. Serve warm.
|
|
VARIATION:
|
1. 1 teaspoon cinnamon can be substituted for mint, and ½ cup raisins can be added along with cheese. Cottage or farmer cheese can be used instead of ricotta if you are counting calories.
|
2. Also, instead of making the dough from scratch, you might want to use refrigerated butter flake dinner rolls. Separate and flatten the pieces and proceed as described above.
|
