• 60+30 min preparation time plus 20-30 min cooking time

    Preparation Time

  • Moderate 

    Difficulty Level

  • 20

    Serves

Flaounes is a traditional dessert that originated from Cyprus for consumption on Easter Sunday. According to some theories, the word “flaouna” derives from the ancient Greek word “palathi” (food with dried fruits) or the synonymous Latin word “fladonis”. According to reports,  Cyprians make flaounes since the19th century. They were prepared on Easter Saturday, transferred to the church, and were eaten on Easter Sunday.

Ingredients

For the filling

  • 600 gr Greek graviera cheese (or gruyere), grated
  • 250 gr Greek kefalotyri cheese, grated
  • 340 gr halloumi cheese, grated
  • 2 tsp dried spearmint Sunspices
  • 1.5 tsp mastic Sunspices
  • 2 tsp mahlab Sunspices
  • 300 gr raisins
  • 5 eggs
  • 125 gr fine semolina
  • 125 gr sugar

For the dough

  • 1,250 gr flour
  • 1.5 tsp yeast
  • 650 ml lukewarm water
  • 100 ml olive oil
  • ½ tsp mastic Sunspices
  • 1 tsp mahlab Sunspices

Method

  1. For the dough: To the mixer bowl, we add the water and the yeast and we stir until the yeast is fully dissolved. We add all the remaining ingredients of the dough and we knead using the dough hook, until we have a nice, elastic dough which doesn’t stick to the sides of the bowl. We cover the bowl with a towel and we let it aside

  2. For the filling: In a bowl we put all the ingredients of the filling and we stir well.

  3. We preheat the oven to 200C/390F. We line two baking trays with parchment paper. We divide the dough into four pieces. We roll each piece out until about 2-3mm thick. We cut it 15x15 cm squares. We place one portion of the filling into the center of each dough square (we want enough filling for each square, about 90 gr). We first fold the two opposite sides of the square, without covering the filling. We fold the other two sides in the same way. We pinch the corners of each piece to seal. We bake for 25-30, until golden brown. We serve with honey and cinnamon.

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