Day 1 – Make the Cheese Filling

1. In a medium bowl, whisk the dry ingredients together: spices, sugar, semolina, baking powder, and crushed mint.
2. Grate the cheese and mix with the raisins, and flour/spice mixture.
3. Add the eggs, one by one, mixing until the cheese has come together as a firm mixture that can be shaped into a ball. (More or fewer eggs may be needed depending on the moisture level of the cheese used.)
4. Cover the filling and refrigerate overnight, or at least 4 hours, to let the flavors come together.

Day 2 – Prepare dough, assemble and bake

1. In a large bowl, whisk together the dry ingredients: flour, baking powder, salt, spices, and sugar.
2. Add the oil and rub it into the flour/spice mixture using your fingertips, until the mixture has a sandy texture.
3. Pour 1/2 cup lukewarm milk into the flour and mix well with your hands.
4. Add the sourdough and work it into the dough using your fingers.
5. Add the remaining 1/2 cup of lukewarm milk gradually, kneading with your hands and adding just enough to incorporate all the dry ingredients and create a firm dough that does not stick on your hands. Add additional flour, a tablespoon at a time, if necessary to achieve a workable dough.
6. Cover dough and set aside to rise for 3-4 hours, until nearly doubled.
7. While the dough is proofing, remove the cheese mixture from the refrigerator and let it come to room temperature.
8. Place the sesame seeds onto a wide plate or tray.
9. Roll out the dough 1/8 inch thick (it should measure roughly 15×20 inches). Cut the dough into 5-inch squares. (Or cut the dough your desired shape and size.)
10. Brush one side of the cut dough with the beaten egg and place it egg-side down onto the seeds.
11. Place a heaping 1/4 cup of the cheese filling on top of the dough (on the un-seeded side). (Don’t compact it, so that it stays light and airy!)
12. Brush the egg wash on the outer edges of the dough and fold them up towards the center (leaving the top center of the filling uncovered). Pinch the un-seeded side of the corners of the dough together to keep the sides in place over the filling.
13. Place the shaped flaounes on a baking tray lined with parchment paper. Brush the exposed filling with a little beaten egg.
14. Let the pastries rise for 45 minutes to an hour, until slightly puffy.
15. Near end of rising time, preheat oven to 350ºF. (The recipe calls for an oven temp of 375 degrees. That was too hot for my oven.)
16. Bake the flaounes for 20-30 min, until deeply golden. Watch them carefully so they don’t get too brown.