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Flaounes: Cypriot Easter Cheese Pastries
4.9 from 342 votes

Flaounes: Cypriot Easter Cheese Pastries

Flaounes are Cypriot Easter cheese pastries filled with a spiced mixture of grated haloumi cheese, semolina, eggs, nutmeg, mastic, mint, black raisins, and honey. The creamy, slightly sweet and aromatic filling is encased in a soft yeast dough flavored with mastic and baking powder, brushed with egg wash, and topped with sesame seeds. These pastries offer a flavorful balance of savory, sweet, and herbal notes traditionally enjoyed during Easter celebrations.

Prep Time
20 mins
Cook Time
1 hr
Additional Time
4 hrs
Total Time
5 hrs 20 mins
Servings: 12 pieces
Course: Appetizer, Snacks
Cuisine: Greek

Ingredients

For the filling:
  • 500 g haloumi cheese grated
  • 50 g semolina
  • 2 egg medium
  • 1 tsp ground nutmeg
  • 1 tsp mastic finely ground
  • 1 tsp mint finely chopped
  • 120 g black raisins
  • 1 tsp honey
For the dough:
  • 80 ml milk lukewarm
  • 60 ml water lukewarm
  • 1 teaspoon granulated sugar
  • 9 g active dry yeast
  • 500 g all-purpose flour
  • 2 egg medium
  • 1 tsp baking powder
  • 1 tsp mastic finely ground
  • 130 g butter melted
  • 1 pinch salt
  • 2 egg diluted with a little milk, for egg wash, yolk
  • sesame seeds for sprinkling

Instructions

For the filling:
    Cup of Yum
  1. In a bowl, add the haloumi cheese, semolina, eggs, nutmeg, mastic, mint, black raisins and honey. Mix thoroughly with a spoon. Cover the bowl with cellophane and refrigerate for 4 hours, to allow the filling to thicken.
For the dough:
  1. In another bowl, add the milk, water, sugar and yeast. Mix with a hand whisk until completely combined and set aside for 5 minutes to allow the yeast to activate.
  2. In a mixer bowl, add the flour, eggs, baking powder, mastic, butter, salt and yeast mixture. Beat on medium speed, using the hook attachment, until you create a smooth dough.
  3. Transfer the dough to a bowl dusted with flour. Cover the bowl with cellophane wrap and set it aside to rise for 1 hour.
  4. Preheat the oven to 200° C/ 390 °F, fan.
For the Flaounes:
  1. When the filling is ready, remove from the refrigerator and divide into 12 equal sized pieces. Shape into round balls and transfer to a plate.
  2. Divide the dough into 12 equal sized pieces. Shape into round balls and transfer to a plate or a baking pan. Cover with a wet towel so they don’t dry out.
  3. Place a ball of dough on a work surface dusted with flour. Roll out the dough into a circle 15 cm / 6 inches in diameter.
  4. Brush the dough with some water and place a ball of filling in the center of the circle. Fold the edges inward from the bottom, top and two sides up to the ball of filling, creating a square. Press down on the edges to secure them.
  5. Transfer to a baking pan lined with parchment paper. Repeat the same process for the remaining ingredients.
  6. Brush the edges with the egg wash and sprinkle with sesame seeds. Bake for 25-30 minutes, until golden.
  7. When ready, remove from the oven and allow them to cool a little before serving.

Notes

  • Brush the pastry edges with water and press firmly to seal, preventing them from opening during baking.