For the filling:
Prepare the filling from the previous night or at least 5-6 hours ahead.
In a large bowl, place all the cheeses, anise, fresh cream cheese, Danish hard cheese and cheddar along with eggs, mahleb, mastic powder, mint, black raisins and flour and stir well.
Cover the filling with a membrane and place it in the refrigerator for at least 5 hours to 1 day.
For the dough, in a large bowl add the flour, salt, baking powder, mahleb, mastic powder, anise and stir well.
Add the olive oil and the melted butter and stir until the flour has a texture that looks like crumbs.
Add the yeast and the warm milk and keep kneading until a dough, neither soft nor hard, is formed.
Allow the dough to rest for 1-2 hours, on a clean, frosted table roll thin sheets ½ cm thick and cut squares and triangles pieces to an individual size.
Place the appropriate amount of filling, close the edges, brush the flaounas with the egg, sprinkle with sesame and place them on a baking sheet lined with parchment paper.
Bake flaounas in a preheated oven at 180 ° C for 40-45 minutes.
