Description
Golden, sesame-crusted Cypriot pastries filled with a rich blend of cheeses, eggs, mint, and raisins. Flaounes are the perfect balance of sweet and savory—traditionally served at Easter but loved year-round.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 tablespoon instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup warm milk
- 1/4 cup olive oil
- 5 large eggs (divided)
- 2 cups halloumi cheese, grated
- 1 cup kefalotyri or graviera cheese, grated
- 1/2 cup raisins
- 2 tablespoons fresh mint, finely chopped
- 1 teaspoon ground mahlepi
- 1/4 teaspoon ground mastic
- 1 cup sesame seeds
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, mix flour, yeast, sugar, and salt. Add warm milk, olive oil, and 1 beaten egg. Mix and knead into a soft dough. Cover and let rise for 1 hour.
- In another bowl, mix grated cheeses, 3 beaten eggs, raisins, mint, mahlepi, and mastic. Let sit for 30 minutes.
- Divide dough into balls and roll into 6-inch circles. Press one side into sesame seeds.
- Add a spoonful of filling to the center. Fold edges inward to partially enclose the filling, leaving the center exposed.
- Place on baking sheet. Brush with egg wash (remaining egg beaten).
- Bake 25–30 minutes until golden and puffed. Cool slightly before serving.
Notes
- Let the cheese filling sit to develop flavor and firm up.
- Use plenty of sesame for flavor and crunch.
- Toast sesame seeds for enhanced aroma.
Nutrition
- Serving Size: 1 pastry
- Calories: 290
- Sugar: 6g
- Sodium: 330mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 75mg