Flaounes are a traditional dish from Cyprus that use very unique spices to give it an almond-like flavour. The pastry is filled with cheese and is a great snack that is best served warm to fully enjoy the amazing aromas. These delicious pastries are made around Easter time and usually the whole family gets involved in the preparation. So gather your family and make up some Cypriot Flaounes this Easter. They use mastic and mahleb, which you can source from Mediterranean supermarkets, or substitute with cinnamon and cardamom.
Recipe Tester Feedback: "These are absolutely delicious! They are a lovely savoury pastry with a hint of sweetness. This would be great if you want to try something new without going too far out of your comfort zone." - Kylie
Contains: Gluten / Dairy / Egg
Preparation Time 1.5 hours
Cooking Time 30 minutes
Cannot be frozen
- cheddar cheese - 250g, cut into pieces
- haloumi - 125g, cut into pieces
- eggs - 2
- milk - 15g
- plain flour - 35g
- semolina - 45g
- yeast - 1 tsp
- dried mint - 1 tsp
- sultanas - 50g
- baking powder - 1/2 tsp
- milk - 225g
- yeast - 5g
- mastic powder - 1/2 tsp
- mahleb powder - 1 tsp
- caster sugar - 1/2 tsp
- plain flour - 375g + extra for dusting
- salt - 1/2 tsp
- butter - 30g
- sesame seeds - 100g
- egg yolks - 2
- Place the cheddar cheese (250g) and haloumi (125g) in the bowl. Blitz Speed 10 / 5 seconds.
- Add the eggs (2), milk (15g), plain flour (35g), semolina (45g), yeast (1 tsp), dried mint (1 tsp), sultanas (50g) and baking powder (1/2 tsp) to the bowl. Combine Speed 4 / 10 seconds. Remove and place aside until later.
- Clean the bowl.
- Place the milk (225g), yeast (5g), mastic powder (1/2 tsp), mahleb powder (1 tsp) and caster sugar (1/2 tsp) in the mixing bowl. Stir Speed 2-3 / 20 seconds.
- Add the flour (375g), salt (1/2 tsp) and butter (30g). Knead 2 minutes / Closed Lid / Kneading Function. Remove and place in a bowl. Wrap with clingfilm and leave to rest for 1 hour.
- Preheat the oven to 200C and line a baking tray with baking paper.
- Uncover the dough and tip on a lightly floured surface.
- Spread the sesame seeds (100g) on a medium sized plate.
- Roll out the pastry into a 3mm thick rectangle. Take a bowl with 12cm diameter and cut out circles. Firmly press each circle into the sesame seeds and place them sesame seed side down onto the prepared tray.
- Place a generous tablespoon of the filling mixture in the centre and fold the dough three sides to make a rounded triangle, pinching the edges together and leaving a gap for the filling.
- Place the egg yolks (2) in a bowl and slightly whisk. Brush each pastry with the egg wash and place in the oven for 15 minutes.
- After 15 minutes, reduce the oven temperature to 180C and bake for another 15 minutes. Serve warm.