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Traditional Cypriot Flaounes are Easter pastries from Cyprus, filled with a mix of halloumi, ricotta, and fresh mint, then wrapped in a soft, slightly sweet dough and baked until deep gold.
The filling puffs up as it bakes, so the top cracks open a little and shows the cheese underneath. That’s normal and part of what makes them look homemade.
I use ricotta here instead of anari, since anari is hard to find outside Cyprus. The taste is close enough and the texture works just as well.
These take some time to shape, but none of the steps are hard. Once you get the folding pattern down for a few, the rest go fast.
Why You’ll Love This Recipe
- Filling stays soft while the pastry turns crisp and golden
- Mint and raisins add a sweet-savory balance in every bite
- Freezes well, so you can bake a big batch ahead of Easter
- Simple pantry dough, no fancy equipment needed
Ingredient Notes
- halloumi: Grate it instead of cubing so it melts into the filling instead of staying rubbery.
- ricotta: Traditional flaounes use anari cheese, but ricotta is easy to find and gives a similar soft texture. Drain it well first.
- kefalotyri: Adds a sharp, salty edge to the filling. Parmesan works well if you can’t find it.
- mint: Fresh mint gives the cleanest flavor. Use half the amount if you only have dried mint.
- raisins: Soak them in warm water for 10 minutes first so they don’t dry out and turn hard in the oven.
- mahlepi: This adds a light, floral note to the dough. Skip it if you can’t find it, the pastry still tastes good.
- semolina: Helps bind the filling and keeps it from turning watery as it bakes.
- sesame seeds: Press them into the egg wash so they stick to the crust during baking.
Golden Baked Cypriot Flaounes (Easter Cheese Pies)
Ingredients
Method
- Heat the oven to 180 C / 350 F and line two sheet pans (33 x 46 cm / 13 x 18 inch) with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and mahlepi.
- Add the oil, warm milk, egg, and sugar. Mix with your hands until a soft dough forms. If it feels dry, add water one tablespoon at a time.
- Cover the dough and let it rest at room temperature for 30 minutes.
- While the dough rests, make the filling: in a separate bowl, mix the grated halloumi, ricotta, kefalotyri, 4 eggs, semolina, mint, drained raisins, and baking powder until combined.
- Divide the dough into 10 pieces, about 85 g each. Roll each piece into a 12 cm / 5-inch round on a lightly floured surface.
- Spoon about 3 tablespoons of filling into the center of each round. Fold the sides in to form a square or triangle shape, pinching the edges firmly so the filling shows through the middle.
- Place the shaped flaounes on the prepared sheet pans, leaving space between each one.
- Brush the tops and edges with the beaten egg, then sprinkle generously with sesame seeds.
- Bake for 35 to 40 minutes, until the pastry is deep golden brown and the filling looks set and slightly puffed.
- Cool on the pan for 10 minutes before moving to a rack. Serve warm or at room temperature.
Notes
- Drain ricotta well before mixing it into the filling
- Press seams firmly, the cheese filling puffs up during baking
- Keep dough covered while it rests, it dries out fast uncovered
- Bake one sheet pan at a time for even color
Tips for Success
- Grate the halloumi instead of cubing it so the filling holds together evenly.
- Rest the dough for at least 30 minutes so it rolls out without springing back.
- Don’t overfill each round, about 3 tablespoons keeps the seams from splitting open.
- Brush the folded edges with egg wash twice for a shinier, deeper gold crust.
- Bake one sheet pan at a time in the center of the oven for even browning.
Variations
- Swap raisins for chopped dried apricots for a less sweet, slightly tart filling.
- Use bread flour instead of all-purpose flour for a chewier, more traditional dough.
- Add a pinch of ground cinnamon to the filling for a warmer, spiced flavor.
Storage and Reheating
Flaounes keep well for 3 to 4 days at room temperature in an airtight container, or up to a week in the fridge.
To reheat, warm them in the oven at 160 C / 320 F for 8 to 10 minutes, until the crust crisps up again. Skip the microwave, it turns the pastry soft and chewy instead of crisp.
You can freeze baked flaounes for up to 2 months. Thaw at room temperature, then reheat in the oven, adding a few extra minutes if it’s still cold from the freezer.
Serving Suggestions
Flaounes are traditionally served warm or at room temperature, often alongside a cup of Cyprus coffee or tea.
I like to set them out on a platter for Easter brunch, next to olives and fresh fruit. They also travel well, so they work for picnics or lunchboxes too.
A simple Cypriot village salad with fresh halloumi on the side balances out the richness of the cheese filling.
FAQ
Why did my flaounes filling leak out during baking?
This usually happens when the dough seams aren’t pressed tight enough or the filling is packed in too heavy. Use about 3 tablespoons of filling per round and pinch the folded edges firmly before brushing with egg wash. A little cheese bubbling out the top is normal, that’s part of how flaounes look.
Can I use ricotta instead of anari cheese in flaounes?
Yes, ricotta is the easiest swap and the one I use most. Anari is a Cypriot whey cheese that’s mild and slightly grainy, and ricotta gives a close texture without needing a specialty grocery store. Drain the ricotta well first so the filling isn’t watery.
Can I freeze flaounes before or after baking?
Yes, baked flaounes freeze well for up to 2 months in an airtight container or freezer bag. You can also freeze the shaped, unbaked pastries on a tray, then bake straight from frozen, adding about 10 extra minutes at 180 C / 350 F.
What do you eat with flaounes at Easter?
Flaounes are usually served with strong coffee or tea, plus olives and fresh fruit on the side. In Cyprus they’re a big part of the Easter table, eaten warm the morning of Easter Sunday after the midnight church service. A light salad works too if you want something less rich alongside.
Are flaounes gluten free?
No, traditional flaounes are not gluten free since the dough is made with wheat flour. You could try a 1:1 gluten-free flour blend, but the dough will be more delicate and harder to fold without cracking. I haven’t tested that version myself, so results may vary.
What’s the difference between flaounes and tiropita?
Flaounes use a thicker, slightly sweet dough and a filling with halloumi, mint, and raisins, while tiropita is a Greek pastry made with thin layers of phyllo and just cheese. Flaounes are folded as a single pastry, not layered sheets, giving them a denser, breadier bite.