Rich savoury-sweet pastries filled with a unique mixture of halloumi, eggs, raisins, and mint, wrapped in a mahlepi-scented dough and topped with sesame — the unmistakable taste of Cypriot Easter.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: woven basket
Garnishes: sesame seeds
Accompaniments: Easter eggs, Cypriot coffee
Instructions
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1
Dissolve yeast in warm milk with a pinch of sugar. Let froth for 10 minutes.
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2
Mix flour, sugar, mahlepi, and mastic. Add yeast mixture and olive oil. Knead into smooth dough. Rest 1 hour until doubled.
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3
Make filling: combine grated halloumi, anari cheese, eggs, raisins, and dried mint.
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4
Divide dough into 12 pieces. Roll each into a circle. Place a generous amount of filling in the centre.
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5
Fold the edges up to create a square or triangular shape, leaving the top open to show the filling.
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6
Brush with egg yolk, sprinkle with sesame seeds. Bake at 190°C for 25-30 minutes until golden.
Did You Know?
Every Cypriot family bakes dozens of flaounes before Easter — the entire island smells of mahlepi and sesame for days.
Chef's Notes
Equipment Tips
- large mixing bowl
- rolling pin
- baking sheets
Garnishing
sesame seeds
Accompaniments
Easter eggs, Cypriot coffee
The Story Behind Φλαούνες
Flaounes are the single most important food item in Cypriot Easter tradition, dating to the Lusignan and Venetian periods. The unique combination of cheese, raisins, and aromatic spices like mahlepi has no parallel elsewhere. Families exchange flaounes as gifts, and the baking is a communal ritual involving mothers, grandmothers, and children.
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