Description
Flaounes are traditional Cypriot cheese-filled pastries with a delightful combination of grated halloumi and kefalotyri cheeses, raisins, and aromatic spices like mahlepi and mastic. These golden, sesame-topped pastries are soft, flavorful, and perfect for serving as a savory snack or festive treat.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 1 tablespoon instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup warm milk
- 1/4 cup olive oil
- 1 large egg (for dough)
Filling Ingredients
- 2 cups halloumi cheese, grated
- 1 cup kefalotyri or graviera cheese, grated
- 1/2 cup raisins
- 2 tablespoons fresh mint, finely chopped
- 1 teaspoon ground mahlepi
- 1/4 teaspoon ground mastic
- 3 large eggs (for filling)
Topping
- 1 large egg (for egg wash)
- 1 cup sesame seeds
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and prepare baking sheets by lining them with parchment paper to prevent sticking.
- Make the dough: In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Add the warm milk, olive oil, and one beaten egg. Mix all ingredients until a soft dough forms. Knead the dough well until smooth and elastic. Cover it with a clean kitchen towel or plastic wrap and allow it to rise in a warm place for 1 hour until doubled in size.
- Prepare the filling: In a separate bowl, combine the grated halloumi and kefalotyri or graviera cheeses with the raisins, finely chopped fresh mint, ground mahlepi, ground mastic, and three beaten eggs. Mix thoroughly and let the filling sit for 30 minutes to allow the flavors to meld.
- Form the dough rounds: After the dough has risen, divide it into 12 equal-sized balls. Roll each ball into a 6-inch diameter circle. Lightly press one side of each circle into the sesame seeds to coat it well.
- Add the filling: Spoon a generous amount of the prepared filling onto the center of the dough circles, on the side opposite the sesame seeds. Fold the edges of the dough inward around the filling, partially enclosing it but leaving the center exposed to showcase the filling.
- Brush with egg wash: Place the shaped flaounes on the prepared baking sheets. Beat the remaining egg and brush it over the exposed dough surfaces to give a beautiful golden finish once baked.
- Bake the flaounes: Bake in the preheated oven for 25 to 30 minutes or until the pastries are puffed up and have a golden-brown crust. Remove from the oven and allow them to cool slightly before serving for the best texture and flavor.
Notes
- Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
- Letting the filling sit for 30 minutes enhances the flavors and softens the raisins.
- You can substitute kefalotyri or graviera cheese with other semi-hard salty cheeses if unavailable.
- Flaounes are traditionally served warm or at room temperature and pair well with a cup of tea or coffee.
- Store leftovers in an airtight container and consume within 2 days for freshness.
