Flaounes – Cypriot Easter Cheese Pastries (Φλαούνες)

A classic Easter bake from Cyprus, Flaounes are beautifully golden cheese-filled pastries made with a rich mix of traditional cheeses, aromatic spices, and fresh mint. The filling is encased in a crisp sesame seed–coated pastry and folded into triangles or rectangles, leaving the cheesy top just peeking through. These are a true labour of love and often made with family in the lead-up to Orthodox Easter. Whether you're baking them for a special celebration or storing them for later, they freeze wonderfully and taste even better toasted the next day.

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Servings: 50 pieces (approx)

Course: Afternoon / Morning Tea, Bakes, Easter

Cuisine: Cypriot

Ingredients Method Notes

Ingredients

For the pastry

1 kg plain flour
½ teaspoon salt
1 teaspoon ground mahlepi
1 teaspoon ground mastic
200 ml extra virgin olive oil
250 ml lukewarm milk
14 g dry yeast
1 teaspoon sugar
200 ml lukewarm water or as needed
1 egg beaten

For the filling

750 g Cyprus flaouna cheese
500 g halloumi cheese 2 blocks, fresh or mature
100 g pecorino romano
2 tablespoons fine semolina
80 g plain flour
1 teaspoon powdered mastic
1 teaspoon powdered mahlepi
1 tablespoon sugar
4 tspteaspoons baking powder
3 cups fresh mint finely chopped
2 teaspoons dried mint
400 g raisins optional
10 eggs beaten

For the coating

1 egg lightly beaten
300 g white sesame seeds
20 g black sesame seeds
1 teaspoon aniseed

Method

Prepare the dough

In a small bowl, mix the yeast with lukewarm milk and a pinch of sugar. Set aside to activate.
In a large mixing bowl, combine the flour, salt, mahlepi, mastic, and sugar.
Add the olive oil and rub through the flour with your fingers until the mixture resembles breadcrumbs.
Make a well in the centre and add the yeast mixture and beaten egg. Slowly add lukewarm water until a soft, slightly sticky dough forms (you may not need all the water).
Knead for 10–15 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap and tea towels (or a blanket if you're doing in proper village style), and leave in a warm place until doubled in size (about 1 hour).

Prepare the filling (ideally 1–2 days before)

Grate all the cheeses and mix in a large bowl. Leave uncovered in the fridge for up to 2 days, stirring occasionally to help dry them out.
The day before, rinse and dry the mint. If using raisins, soak them in boiling water for 20 minutes, drain, and dry.
Boil the sesame seeds briefly, then rinse, drain and spread out on a towel.
When ready to assemble, mix the cheese with mastic, mahlepi, sugar, flour, semolina, baking powder, mint, and raisins. Gradually add beaten eggs until you get a sticky mixture that holds together well. You may not need all the egg. Cover and set aside.

Shape and assemble

Roll out the risen dough into thin sheets. Use a saucer or small plate to cut discs.
Dip each disc into the sesame mixture, sesame side up. Gently roll again to ensure the seeds stick.
Add a generous spoonful of filling to the centre. Fold the sides inwards into a triangle or rectangle, leaving a window at the top. Press corners with a fork to seal.
Place on a lined tray, brush the pastry with beaten egg, and sprinkle extra sesame over the filling.
Bake in a preheated oven at 180°C fan forced for 25–35 minutes, or until golden.

Notes

Nik’s Tips

Keep your space clean and ingredients ready – it makes the process smoother.
Cheese prep is key: dry cheese = fluffy filling.
If you’re trying this for the first time, take your time and enjoy it. Put on music, have a cuppa, and make it a memory.
These freeze well, so don’t worry if you end up with too many!

Flaounes – Cypriot Easter Cheese Pastries (Φλαούνες)