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Cypriot Cheese Flaounes

Mamma Thekla
Same-Day Version with Baking Powder
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 40 minutes
30 2 hours
Course Snack
Cuisine Cypriot
Servings 10

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

Tips:
  • 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.
Keyword baking, Cheese, cooking, Flaouna, Halloumi, pies, tradition