Flaounes: Cypriot Easter Cheese Pastries
These are traditional Cypriot cheese pastries which are a popular Easter treat.
Ingredients
For the filling:
- 500 g haloumi cheese grated
- 50 g semolina
- 2 medium eggs
- 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 medium eggs
- 1 tsp baking powder
- 1 tsp mastic finely ground
- 130 g butter melted
- 1 pinch salt
- 2 egg yolks diluted with a little milk, for egg wash
- sesame seeds for sprinkling
Instructions
For the filling:
- 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:
- 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.
- 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.
- Transfer the dough to a bowl dusted with flour. Cover the bowl with cellophane wrap and set it aside to rise for 1 hour.
- Preheat the oven to 200° C/ 390 °F, fan.
For the Flaounes:
- 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.
- 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.
- 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.
- 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.
- Transfer to a baking pan lined with parchment paper. Repeat the same process for the remaining ingredients.
- Brush the edges with the egg wash and sprinkle with sesame seeds. Bake for 25-30 minutes, until golden.
- When ready, remove from the oven and allow them to cool a little before serving.
Notes
Chef’s tip: Brush the dough with water and press down on the edges to seal them securely to prevent them opening up when they are cooking.
Tried this recipe?Let us know how it was!