Flaounes

Name: Flaounes
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Serves 6
Cuisine: greek
Ingredients: 2 eggs; 250g grated cheese (a mixture of halloumi and cheddar works well, see tip below); 35g semolina; 12g fresh yeast or 1/2 tsp fast-action dried yeast; 1/4tsp caster or granulated sugar; 1/2 tsp baking powder; small handful of mint finely chopped, or 1/2 tbsp dried mint; 35g sultanas or raisins; 300g plain flour plus extra for dusting; 1/4 tsp baking powder; pinch of ground mastic ground (optional, see tip); pinch of mahlepi ground (optional, see tip); 1/4 tsp caster or granulated sugar; 60ml sunflower oil; 160ml lukewarm milk; 50g sesame seeds; 1 egg beaten

⏱ 70 mins 🍽 Serves 6 🌶 greek ✅ More effort 🏷 Snack

These flaounes are a classic Greek-Cypriot treat, especially popular at Easter. They feature a soft, aromatic pastry encasing a rich, savoury cheese filling studded with sultanas and mint. The pastries are finished with a sesame seed crust and baked until beautifully golden. This recipe makes six substantial pastries, ideal for sharing with a cup of tea. The total preparation and cooking time is around 70 minutes.

Ingredients

2 eggs
250g grated cheese (a mixture of halloumi and cheddar works well, see tip below)
35g semolina
12g fresh yeast or 1/2 tsp fast-action dried yeast
1/4tsp caster or granulated sugar
1/2 tsp baking powder
small handful of mint finely chopped, or 1/2 tbsp dried mint
35g sultanas or raisins
300g plain flour plus extra for dusting
1/4 tsp baking powder
pinch of ground mastic ground (optional, see tip)
pinch of mahlepi ground (optional, see tip)
1/4 tsp caster or granulated sugar
60ml sunflower oil
160ml lukewarm milk
50g sesame seeds
1 egg beaten

Method

For optimal flavour, prepare the filling 2-3 hrs in advance. Whisk the eggs until frothy in a bowl. In another bowl, mix the grated cheese with the semolina, create a well in the centre and add the yeast along with 1 tbsp of the beaten egg. Combine thoroughly before incorporating the rest of the egg to form a firm mixture. Stir in the sugar, baking powder, mint and sultanas or raisins until the fruit is well mixed. Cover the bowl with a tea towel and set aside.
To make the pastry, mix the flour, baking powder, mastic, mahlepi (if using) and the sugar together. Add the oil and rub it into the dry ingredients with your fingertips. Slowly mix in the milk (you might not require all of it) to form a soft dough. Cover with a tea towel and leave to rest for 1 hr.
Prepare the topping by rinsing the sesame seeds in a fine sieve with cold water. Drain them and spread on a clean tea towel to dry a little. Preheat your oven to 200C/180C fan/gas 6 and line a baking tray with parchment. After resting, split the dough into six 80g pieces. Roll each piece on a floured surface into a 16cm disc roughly ¼cm thick. Press one side of each disc into the sesame seeds to coat.
Separate the filling into six 65g portions and shape them into balls. Position one ball in the centre of the plain side of each pastry disc. Fold the left and right edges of the pastry over the filling, allowing them to overlap slightly at the sides and leaving the centre open. Then fold the top and bottom edges over in the same way.
Glaze the pastry with the beaten egg. Bake for 15 mins. Lower the oven temperature to 180C/160C fan/gas 4 and continue baking for 15-20 mins until the pastries are golden and have puffed up in the middle.

Nutrition (per serving)

Calories567 kcal

Fat31 g

Saturates11 g

Carbs49 g

Sugars6 g

Fibre3 g

Protein22 g

Sodium520 mg

Salt1 g

Recipe details

Skill levelMore effort

CategorySnack

Cuisinegreek

DietVegetarian