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  Added: Aug 01, 2007  •  Visited (891)  •  Print version Print this recipe (25)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Easter Cookies
(Flaounes)
What You Need:
  • ¾ cup corn oil
  • 2 eggs
  • 4 teaspoons sugar
  • 3 pieces masticha (see Glossary) flavoring (optional) or ½ teaspoon aniseed
  • ¼ cup milk, warmed
  • 2½ cups all-purpose flour
  • 1 teaspoon double-acting baking powder
  • ¼ teaspoon salt
  • Sesame seeds for topping

    FILLING
  • 2 cups ricotta cheese or soft fresh mizithra
  • 1 cup grated kefalotiri (or romano) and kasseri cheese, mixed
  • 2 eggs
  • 2 tablespoons uncooked semolina or farina
  • 2 tablespoons finely chopped fresh mint leaves

  • 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.

    To Make: 24 to 30 cookies
    This recipe is also available in:
    Cuisine » Europe » Greece
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Cheese
    Main Ingredient » Herbs & Spices » Mint
    Dish » Cookies

     





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