Let these traditional Cypriot Flaounes transport you to the sun-kissed Mediterranean islands during Easter celebrations.
These savory-sweet pastries, bursting with a rich blend of cheeses and aromatic spices, are a beloved cultural treasure of Cyprus.
Each flaouna delivers a perfect balance of textures – from its golden, sesame-studded crust to its heavenly cheese filling.
This authentic recipe yields 12 generous pieces, making it ideal for family gatherings or special occasions.
Ingredients for Traditional Cypriot Flaouna
For the Dough:
- Plain flour: 500g, sifted for smoother texture
- Eggs: 2 large, at room temperature
- Baking powder: 1 tsp, for perfect rise
- Mahlab and Mastic: 1 tsp each, ground finely for authentic flavor
- Butter: 125g, melted and slightly cooled
- Yeast: 1 sachet easy bake
- Liquids: 60ml warm water and 80ml warm milk for ideal consistency
For the Filling and Glazing:
- Cheese mixture: 500g Flaouna cheese (or 250g each of halloumi and mild cheddar)
- Semolina: 1/4 cup, helps absorb moisture
- Eggs: 2 for filling, 1 for glazing
- Seasonings: 1 tsp each of mahlab, mastic, and fresh mint
- Raisins: 120g, adds sweet bursts
- Sesame seeds: 1/2 cup for coating
Instructions
- Prepare the Filling: Grate cheese finely, combine with eggs, raisins, mint, spices, and semolina. Rest overnight in fridge.
- Make the Dough: Mix dry ingredients, add melted butter and eggs. Combine yeast mixture and warm milk gently.
- First Rise: Cover dough and let rise for 1-2 hours until doubled.
- Shape Flaounes: Roll dough into 12x12cm rectangles, coat with sesame seeds, add filling, and fold corners.
- Second Rise: Let shaped pastries rise 30-45 minutes.
- Bake: At 200°C for 40 minutes until golden brown.
Cooking Techniques
The magic of flaouna lies in getting the texture just right! The cheese filling needs time to dry out – this isn’t just being fussy, it really makes the filling extra tasty.
When you work with the dough, use a gentle touch. Think of it like making shortbread rather than bread.
Too much kneading will make it tough, so mix just until everything comes together. Keep your milk and water lukewarm (not hot!) to keep the yeast happy and active.
Substitutions & Tips
Can’t find flaouna cheese? No problem! Mix equal parts halloumi and mild cheddar for a perfect swap.
If you’re having trouble finding mahlab (a spice made from cherry pits) or mastic (a tree resin), you can skip them – though they do add that special authentic flavor.
When grating the cheese, use the smallest holes on your grater for the best texture. Your dough should feel firm but pliable – if it’s too sticky, add just a tiny bit more flour.
Storage Tips
Fresh flaouna are amazing, but they store really well too! Once they’ve cooled completely, pop them in an airtight container.
They’ll stay good at room temperature for 2-3 days. Want to keep them longer? Put them in the fridge for up to a week.
Just warm them up slightly before eating. You can even freeze them for up to 3 months – wrap each one in foil first, then put them all in a freezer bag. Thaw overnight in the fridge when you’re ready to enjoy them.
Traditional Cypriot Flaouna (Flaounes)
Equipment
- Large bowl
- Baking tray
- Grease proof paper
Ingredients
For the Flauna Dough
- 500 g plain flour
- 2 eggs
- 1 tsp baking powder
- 1 tsp Mahlab ground to a fine powder
For the filling and glazing
- 500 g Flaounas cheese or alternatively 250g haloumi and 250g mild cheddar
Instructions
- In order to have the best texture for your flaouna, it is best to prepare the filling from the night before or at least 4-5 hours before baking. This would allow the cheese filling to dry out and be able to absorb more of the ‘moisture’ from the liquid flaouna ingredients.
- Start off by grating the cheese as fine as you possibly can. Add the beaten eggs, the raisins, the mint, the mastic, mahlab and the semolina and mix thoroughly. Cover it with a cloth and place in the fridge overnight or for at least 4-5 hours before baking.