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Loading...Flaounes are the iconic cheese-filled pastries of Cypriot Easter, traditionally baked on Holy Saturday to break the Lenten fast. Soft yeasted dough wraps a fragrant filling of grated halloumi, mint, raisins, and a hint of mastic, then gets brushed with egg and showered with sesame before baking to a deep golden finish. Serve them warm for the most aromatic, melty-cheese experience.
Prep Time45 mins
Cook Time25 mins
Total Time70 mins
Servings6
Yield12 pastries (6 servings)
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 28 gFat
- 14 gSaturated Fat
- 62 gCarbs
- 3 gFiber
- 12 gSugar
- 26 gProtein
- 780 mgSodium
- 250 mgPotassium
- 480 mgCalcium
- 3 mgIron
- 2 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the dough
- 500 g all-purpose flour
- 7 g active dry yeast (1 packet)
- 240 ml warm whole milk
- 50 g granulated sugar
- 1 tsp fine sea salt
- 60 g unsalted butter, softened
- 2 large eggs
For the cheese filling
- 400 g halloumi cheese, grated
- 150 g kefalotyri or aged kefalograviera, grated
- 2 large eggs, lightly beaten
- 50 g golden raisins, roughly chopped
- 2 tbsp fresh spearmint, finely chopped
- 1/2 tsp ground mastic (optional)
For the topping
- 1 large egg, beaten with 1 tsp water
- 2 tbsp white sesame seeds
Directions
- Bloom the yeast by stirring it into the warm milk with the sugar; let stand 5-10 minutes until foamy and fragrant.
- In a large bowl, whisk the flour and salt. Add the yeast mixture, softened butter, and eggs, then knead for 8-10 minutes until smooth and elastic. Cover and rise in a warm spot for 1 to 1.5 hours, until doubled in size.
- Meanwhile, make the filling by combining the grated halloumi, kefalotyri, eggs, raisins, mint, and mastic in a bowl; mix until evenly blended.
- Turn the dough onto a lightly floured surface and divide into 12 equal pieces (about 70 g each). Roll each piece into a 12 cm round disc about 5 mm thick.
- Spoon a generous heaping tablespoon of filling into the center of each disc. Fold the edges up around the filling and pinch to seal, creating a small cup or parcel shape with the filling exposed in the middle.
- Arrange the pastries on parchment-lined baking trays, cover with a clean towel, and let rise for 30-40 minutes until puffy.
- Preheat the oven to 180°C (350°F). Brush each pastry with the beaten egg wash and sprinkle generously with sesame seeds.
- Bake for 20-25 minutes, rotating the tray halfway, until the pastries are deep golden brown and the cheese filling is set and lightly puffed.
- Cool on a wire rack for 10 minutes before serving; these are best enjoyed warm when the cheese is still soft and stretchy.
Cook’s Notes
- Halloumi is naturally salty, so do not add extra salt to the dough or filling beyond what the recipe calls for.
- Make sure the dough is well-risen before shaping; a slow, cool rise in the fridge overnight develops even more flavor.
- Do not overfill the pastries or the cheese will leak out during baking; a heaping tablespoon is the right amount for each disc.
- If you cannot find mastic, substitute with a pinch of mahlepi or a tiny grating of orange zest for a similar aromatic lift.
- Flaounes are at their peak within hours of baking; reheat leftovers in a 160°C oven for 5 minutes to refresh the crust and soften the filling.
