Sweet flaunes with anari

Ingredients for 20 flaunes

For the dough
2 kg flour
1 cup orange juice or milk
1 cup oil
1 teaspoon salt (a pinch)
2 tablespoons and sugar
Mechlepi and mastic
1 sachet of vanilla
2 teaspoons baking powder
A little yeast
A little sesame
Young lukewarm (if needed)

For stuffing
2 kg unsalted anari
5 eggs
2 cups sugar
1 grated glass
Or a glass of raisins
2 teaspoons baking powder
1 glass of semolina
2 sachets of vanilla

Instructions:

• Put the anari in a container and melt it well with a fork.
• Add a teaspoon of cinnamon, a sachet of vanilla, eggs, add a little flower water, if desired, as well as some raisins.
• Then mix the ingredients well by hand until mixed.
• For the dough, put as much water as needed in our flour, to make a soft dough, add the orange and knead well.
• Add lukewarm water later and knead at the same time.
• Let the dough rest for about an hour.
• Then we take a part of the dough and shape it well.
• Next, make a small stick of medium diameter with the dough.
• We open the sheet in a round shape and turn it to the side where there is no sesame.
• We take a quantity of our mixture and place it on our sheet.
• We close our leaf, giving it a square shape, we spread the outside with an egg and finally we place the flaunes on the plate and we put them in the oven.
• To have the authentic traditional taste and smell of the oven, place the flauna one by one in oil paste and then in the oven, avoiding leaving them on the plate directly.
• Let them cook for 45 minutes, until they turn red. Then they are ready.

Little secrets
> When oil comes out of the filling, you understand that they are ready.
> In order for the flauna to grow taller, we must make sure that we have a firm dough.
> We do not waste the remaining dough. We make traditional Easter cookies, adding a little ground anise on top.

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