Mains
Flaounes
Φλαούνες
Flaounes are a Cypriot treat, traditionally known as the celebratory food for breaking the Lenten fast to be enjoyed on Orthodox Easter Sunday. Every Easter Yiayia would make it with her mother, making it one of the most important recipes of the family. They are salty and sweet, making for a unique flavour that some would call an acquired taste. The special ingredients are mastic powder adding a slight pine flavour, and mahleb bringing a bitter almond/cherry taste. These flavours are the taste of Easter!
Main
Ingredients
- Φλαούνεs
- For the filling
- 1kg tasty cheese, grated
- 450g halloumi, soaked in water for 30
- minutes, then grated
- 750g sultanas
- 15g (1 packet) ground mehlepi
- 2g mastiha, ground
- 1 tbsp dried mint
- (can also use fresh mint)
- 1/2 cup sugar
- 1/2 cup self raising flour
- 6-8 eggs
- For the pastry
- 1kg self raising flour
- 1 cup plain flour
- 250g butter, softened
- 1-2 eggs
- 1 cup milk
- For topping
- 2 eggs, beaten
- 4 tablespoons sesame seeds
- 1 tablespoon aniseed
Method
- Soak the halloumi in water for 30 minutes, this lessens the intensity of the salt flavour. Then, grate the halloumi
- Preheat oven to 190 degrees fan bake
- Mix all of the filling ingredients, other than the eggs, together in a large bowl. Then add the eggs one by one, mixing well after each addition
- Assess the texture of the mixture after adding your 6th egg. If it is soft but not watery, you don’t need to add any more eggs. If it is too dry, continue to add eggs until soft
- In a separate bowl, start making the pastry. Combine the self raising flour, plain flour and butter
- Using your fingertips, rub the butter into the flour until the mixture looks like coarse breadcrumbs. This is a traditional Cypriot baking technique called "Να ριζιάση το αλεύρι" . This can take some time, but trust us when we say it is worth it
- Make a well in the centre and add one egg and milk and knead until well combined. If it's too dry or crumbly, add one more egg and knead
- On a large, floured surface, roll out the pastry. Continue to roll until it is about 2mm thick and then place a side plate (small plate) on top of a part of your pastry
- Using a sharp knife, cut around the plate and set the cut-out pastry aside. Continue until all of your pastry has been used — you may need to assemble all of your scraps and re-roll them to get the most out of your pastry
- Now it’s time to assemble the Flaounes. Lay a pastry circle onto a flat surface and then put a heaped tablespoon of filling onto the centre. Create four corners of the pastry even distances apart, then fold each corner into the centre so that all four corners meet in the middle on top of the mixture. Seal any gaps along the edges by firmly squeezing the pastry together with your fingers
- Beat two eggs then lightly coat the Flaounes with a brush, then place on a lined oven tray
- Combine the sesame seeds and aniseeds in a small bowl and generously sprinkle over top of the Flaounes
- Place in the oven and cook for about 40 minutes. After 30 minutes, watch them closely, as they burn quickly. Once they've turned golden brown, they're ready to enjoy