Traditional Cypriot Flaounes!
Κυπριακές Φλαούνες
Easter Traditions
Πάσχα στην Κύπρο ίσον Φλαούνες! Αυτές τις μέρες τα νοικοκυριά και οι γειτονιές μοσχομυρίζουν φρεσκοψημένες φλαούνες. Οι φλαούνες είναι ένα παραδοσιακό Πασχαλινό Κυπριακό έδεσμα/πίτα, που φτιάχνετε από φύλλο και γέμιση κυρίως από ειδικό τυρί “Παφίτικο”, σταφίδες και δυόσμο.
Easter in Cyprus means it’s time for baking Flaounes! Every house and neighborhood during Greek orthodox Easter is full with aromas of freshly baked flaounas! Flaounes are Cypriot traditional savory pies filled with a specific local cheese from Paphos, raisins and fresh mint.
Η ονομασία φλαούνα προήλθε από την αρχαία ελληνική παλάθη/πίτα (παλάθη > flado > fladoonis > φλαούνα
Their name is coming from Palathi, a Greek ancient pie (palathi > flado > fladoonis > flaouna).
📷by cokones.cyprus/ all rights reserved
Cypriot Cheese Flaounes
Ingredients
For the dough:
- 2 kg Village Flour
- 1 tbsp Baking Powder
- 1 cup Vegetable Butter
- 1 cup Vegetable Oil
- 1 tbsp Sugar
- 1 tbsp Ground Mastic
- 1 tbsp Mehlebi
- 2 cups Warm Anice Tea
- 2 cups Milk
- Salt
For the Fouko (Cheese Filling):
- 3 kg Salty Flaouna Mature Cheese
- 600 gr. Halloumi
- 1 tbsp Baking Powder
- 20 Eggs
- 1 tbsp Nutmeg
- 1 tbsp Ground Mastic
- 1 tbsp Sugar
- 3 cups Flour
- 50 gr. Mint Leaves
- 1 cup Raisins
For spreading:
- 2-3 Eggs
- 40 gr. Sesame Seeds
Instructions
For the dough:
- In a large bowl, sift the flour and mix in baking powder, sugar, mastic, mahlepi, nutmeg, and salt.
- Add the vegetable butter and oil. Rub them into the flour with your fingertips until the mixture resembles wet sand.
- Gradually add the warm anise tea and milk. Knead until the dough is soft and smooth.
- Divide the dough into smaller pieces, then knead them back together. Repeat this process 5–6 times to develop the dough.
- Cover the dough with a clean towel and let it rest for 30 minutes.
For the filling:
- In a large bowl, combine the cheeses, baking powder, mastic, nutmeg, mahlepi, sugar, mint, raisins, and flour. mix well.
- Add the eggs one at a time, mixing after each. You may not need all 20 eggs—stop when the filling holds together and you can form a ball with your hands. The mixture should be moist but not runny.
Assembly:
- Divide the dough into 10–12 equal pieces.
- Roll each piece into a round or square sheet, about ½ cm thick.
- Place a ball of cheese filling in the center. Fold the dough inwards to form a triangle or square, leaving the center slightly open.
- Seal the edges by pressing with a fork.
- Place on a baking tray lined with baking paper.
- Beat 2 eggs and brush over each flaouna. Sprinkle extra sesame on top if desired.
Baking:
- Preheat the oven to 220°C (fan setting).
- Bake for approximately 40 minutes, depending on the size. Flaounes are ready when both the top and bottom are golden brown
Notes
- Always taste your cheese first—some varieties are saltier than others. Rinse if needed and let them dry well.
- For sesame: Bring to a boil in water, then strain and place in a clean towel. This makes it easier for the seeds to stick to the dough.
- For best texture, use aged flaouna cheese that’s been grated and left uncovered in the fridge for a few hours or overnight.
- Halloumi is optional but adds a nice texture contrast.
