Flaounes

Golden crusted, sesame-studded, and filled with a cheesy, slightly sweet, and minty filling—Flaounes are one of Cyprus’ most iconic Easter treats. The contrast of textures and flavors in each bite is magical. From the crisp, glossy exterior to the pillowy, aromatic filling, flaounes are more than pastries—they’re a celebration of tradition, flavor, and community.

Behind the Recipe

I first tasted flaounes during an Orthodox Easter celebration in a Cypriot village. The warm scent of mint, cheese, and mahlepi drifted from every bakery and kitchen. What struck me most was how every household added their own twist—some sweeter, some more savory—but all unmistakably flaounes. This recipe channels those memories, striking a beautiful balance between sweet and savory, wrapped in a sesame-kissed dough that bakes up golden and aromatic.

Recipe Origin or Trivia

Flaounes are traditionally prepared by Greek Cypriots during Holy Week to be enjoyed after the Lenten fast. They are filled with a blend of special Cypriot cheeses like flaouna cheese or halloumi, mixed with eggs, mint, and sometimes raisins. The use of mastic and mahlepi gives flaounes their distinct aroma, connecting them deeply to the region’s culinary identity. They’re usually prepared in big batches, as part of a joyful, community-oriented ritual.

Why You’ll Love Flaounes

There’s nothing quite like them, and they’ll win you over from the first bite.

Versatile: Great for breakfast, snacks, or festive platters.

Budget-Friendly: Made with pantry staples and cheeses you likely have on hand.

Quick and Easy: Easier than they look, with simple steps and rewarding results.

Customizable: Adjust the sweetness, cheese blend, or add-ins like raisins.

Crowd-Pleasing: They fill the house with the most incredible aroma and disappear quickly.

Make-Ahead Friendly: Prepare in advance and reheat beautifully.

Great for Leftovers: They hold well for days and even freeze perfectly.

Chef’s Pro Tips for Perfect Results

Here’s how to get your flaounes just right:

• Use Fresh Cheese: A mix of halloumi and graviera or kefalotyri works beautifully.
• Don’t Skip the Herbs: Mint, mahlepi, and mastic are essential for authentic flavor.
• Rest the Dough: Let it rise fully for a light, tender crust.
• Press into Sesame Firmly: Ensure sesame sticks well for a crunchy, flavorful edge.
• Let the Filling Rest: Allowing the cheese filling to sit helps it firm up before baking.

Kitchen Tools You’ll Need

A few simple tools make flaounes a breeze to prepare.

Mixing Bowls: For dough, filling, and coating stations.

Rolling Pin: To shape the dough rounds evenly.

Baking Sheet: Lined with parchment paper for even baking.

Pastry Brush: For egg wash application.

Grater: For finely shredding the cheese.

Clean Towel or Wrap: For dough proofing.

Ingredients in Flaounes

Each ingredient brings character to the final pastry, from the savory filling to the aromatic crust.

1. All-Purpose Flour: 4 cups – The base of the dough, giving it structure and tenderness.
2. Instant Yeast: 1 tablespoon – Helps the dough rise and become airy.
3. Sugar: 2 tablespoons – Adds a touch of sweetness and helps activate the yeast.
4. Salt: 1 teaspoon – Balances the dough’s flavor.
5. Milk: 1 cup, warm – Provides moisture and richness to the dough.
6. Olive Oil: ¼ cup – Adds flavor and softness.
7. Eggs: 5 large (3 for filling, 1 for dough, 1 for egg wash) – Binds and enriches both dough and filling.
8. Halloumi Cheese: 2 cups, grated – Salty, chewy, and traditional.
9. Kefalotyri or Graviera Cheese: 1 cup, grated – Adds depth and sharpness.
10. Raisins: ½ cup – For sweetness and texture contrast.
11. Fresh Mint: 2 tablespoons, finely chopped – Adds brightness and freshness.
12. Mahlepi: 1 teaspoon, ground – Provides unique cherry-pit-like aroma.
13. Mastic: ¼ teaspoon, ground – Delicate resinous note essential to Cypriot baking.
14. Sesame Seeds: 1 cup – Used for rolling and coating the dough before baking.

Ingredient Substitutions

Run into a pantry block? Here’s how to keep baking.

Halloumi: Use mozzarella for mild flavor or paneer for texture.

Kefalotyri: Parmesan or pecorino can step in for sharpness.

Raisins: Swap for currants or chopped dried figs.

Mahlepi: Use ground fennel seeds for a mild alternative.

Mastic: A drop of almond extract gives a similar aroma.

Milk: Any dairy or unsweetened non-dairy milk will work.

Ingredient Spotlight

Halloumi Cheese: This semi-hard, brined cheese holds its shape well when baked, making it perfect for flaounes. It’s chewy, salty, and traditional.

Mahlepi: A spice made from cherry seeds, mahlepi gives flaounes their unforgettable, almost floral aroma and is a defining note of this pastry.

Instructions for Making Flaounes

Making flaounes feels like a celebration. Let’s walk through the process together.

1. Preheat Your Equipment:
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

2. Combine Ingredients:
In a large bowl, combine flour, yeast, sugar, and salt. Stir in warm milk, olive oil, and 1 beaten egg. Mix and knead into a soft dough. Cover and let rise for 1 hour until doubled.

3. Prepare Your Cooking Vessel:
While dough rises, mix filling ingredients: grated cheeses, 3 beaten eggs, raisins, mint, mahlepi, and mastic. Let mixture sit for 30 minutes.

4. Assemble the Dish:
Divide dough into balls and roll each into a 6-inch circle. Press each side into sesame seeds. Place a generous spoonful of filling in the center. Fold edges over to partially enclose the filling, leaving the center exposed.

5. Cook to Perfection:
Place filled pastries on the baking sheet. Brush with egg wash. Bake for 25–30 minutes or until golden brown and puffed.

6. Finishing Touches:
Cool slightly before serving. The cheese inside should be soft and rich, not overly runny.

7. Serve and Enjoy:
Serve warm or room temperature with coffee, tea, or as part of a holiday spread.

Texture & Flavor Secrets

The outside is golden and crisp, coated in toasted sesame. The inside is chewy and creamy, slightly salty from the cheese, sweet from the raisins, and fresh from the mint. The spices round out the flavor, making it deeply aromatic and complex.

Cooking Tips & Tricks

Make your flaounes stand out with these simple tips:

• Let dough proof until truly doubled for fluffier pastry.
• Grate cheese finely for an even, well-mixed filling.
• Chill the filling briefly for easier handling.
• Use plenty of sesame for that nutty crunch.

What to Avoid

Keep these in mind for flaounes success:

• Underbaked Dough: Ensure golden color and firm bottom before removing.
• Wet Filling: Use drier cheese and don’t overdo the eggs.
• Skipping Spices: Mahlepi and mastic give flaounes their signature taste—don’t leave them out if possible.

Nutrition Facts

Servings: 12
Calories per serving: 290

Note: These are approximate values.

Preparation Time

Prep Time: 1 hour 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 45 minutes

Make-Ahead and Storage Tips

Flaounes keep well at room temperature for 2 days and refrigerated for up to 5. To reheat, pop them into a warm oven for 10 minutes. They also freeze beautifully—just thaw and reheat when ready to serve.

How to Serve Flaounes

Serve warm or room temperature with strong Greek coffee or tea. Add them to an Easter brunch spread or serve with fresh fruit and yogurt. A drizzle of honey takes them into dessert territory.

Creative Leftover Transformations

Have a few flaounes left? Try these:

• Slice and toast lightly, then spread with fig jam.
• Reheat and serve with a fried egg on top for a breakfast twist.
• Dice and add to savory bread pudding or egg casserole.

Additional Tips

• Let the filling sit to develop flavor and firm texture.
• Toast sesame seeds before rolling for even more aroma.
• Use parchment to prevent sticking and keep cleanup simple.

Make It a Showstopper

Stack warm flaounes in a tiered display, drizzle lightly with honey, and garnish with mint sprigs and extra sesame. Serve on a rustic wooden board for a bakery-style presentation.

Variations to Try

• Sweet Version: Add a bit more sugar and orange zest to the filling.
• No Raisins: Skip or replace with chopped apricots or dates.
• Spicy Touch: Add black pepper or chili flakes for a hint of heat.
• Mini Flaounes: Make smaller versions for snacks or party trays.
• Vegan Option: Use vegan cheese and egg replacers in both filling and dough.

FAQ’s

Q1: Can I freeze flaounes?
A1: Yes! Freeze after baking and cool completely. Reheat in the oven.

Q2: Can I make the dough ahead of time?
A2: Yes, refrigerate overnight and bring to room temp before using.

Q3: What cheese should I use if I can’t find halloumi?
A3: A mix of mozzarella and pecorino is a great substitute.

Q4: Do I have to use mastic and mahlepi?
A4: They’re traditional but optional—fennel or anise can be used instead.

Q5: Can I make them sweeter?
A5: Yes, increase sugar and raisins or drizzle with honey post-baking.

Q6: Are flaounes only for Easter?
A6: Traditionally, yes—but they’re too delicious to save for once a year.

Q7: Can I make gluten-free flaounes?
A7: You can try with gluten-free flour blends, though texture may vary.

Q8: What size should I make them?
A8: 6-inch rounds are standard, but mini versions are great for sharing.

Q9: Can kids help with this recipe?
A9: Absolutely—rolling dough and folding edges is fun for little hands.

Q10: Can I skip the sesame seeds?
A10: Yes, but they add a lovely crunch and look—try poppy seeds instead.

Conclusion

Flaounes are more than just pastries—they’re a taste of Cyprus, a celebration of flavor, and a little piece of heritage in every bite. Whether you bake them for Easter or just because, the combination of savory cheese, aromatic herbs, and golden sesame crust is pure magic. Let me tell you, once you try these, they’ll become a tradition in your own kitchen too.

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