Flaounes: Cypriot Easter Cheese Pastries

They are made with a rich yeast dough filled with halloumi along with mint, honey, raisins and spices such as nutmeg and mastic and topped with sesame seeds. They are super delicious and a must-try for your Easter table.

Flaounes: Cypriot Easter Cheese Pastries

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

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

Related: Kalitsounia: Sweet Cretan Cheese Pie Related: Greek Easter Bunny Bread

Related: Fogatsa (Sweet Easter Bread from Corfu) Related: Most Popular Cypriot Desserts

Related: Most Popular Cypriot Foods & Dishes Related: Grilled Halloumi w/ Orange Vinaigrette & Pistachios