Flaounes

Flaounes Recipe from Cyprus - Delicious Savory Bread with Cheddar, Halloumi, and Mint

Region / culture: Cyprus | Preparation time: 1 hour 15 minutes | Cooking time: 12-15 minutes | Servings: 8

Introduction

Flaounes are traditional Cypriot pastries that are typically made during Easter. These delicious pastries are filled with a mixture of cheeses, herbs, and eggs, and are a popular treat in Cyprus and among the Cypriot diaspora around the world.

History

Flaounes have been a part of Cypriot cuisine for centuries, with recipes being passed down through generations. The pastries are traditionally made during Easter, as they are a symbol of the end of Lent and the breaking of the fast. The filling of Flaounes typically includes a combination of cheeses, such as cheddar and Halloumi or mozzarella, along with herbs like dried mint.

Ingredients

1.5 lb (680 g) plain flour
1 packet yeast
1 tsp salt
2 tsp sugar
2 tbsp olive oil

Filling

8 oz (227 g) cheddar cheese
4 oz (113 g) Halloumi or mozzarella
1 tbsp plain flour
1 tsp baking powder
1 tbsp crushed dried mint
4 eggs, lightly beaten

To Finish

1 egg, beaten
sesame seeds

How to prepare

To make the dough, sift the flour into a large bowl. Stir in the yeast, salt, and sugar. Add the oil and enough water to make a firm dough.
Knead the dough for at least 5 minutes. Put it into a polythene bag and leave it to rise in a warm place for an hour.
To make the filling, coarsely grate the cheeses. Add flour and baking powder, then gradually stir in the mint and beaten eggs until you have a stiff paste.
Preheat the oven to 230°C. Divide the dough into egg-sized pieces and roll them into 4-inch discs. Put a generous tablespoon of filling in the center of each disc and spread it slightly.
Pull the dough up at 4 points to make a square. Press the corners together to seal and leave it to rise.
Just before baking, brush the dough with the beaten egg and sprinkle some sesame seeds over it. Bake for 12-15 minutes until the cheese filling has puffed up and the pastry is golden. Serve warm or cold.

Variations

Add a sprinkle of cinnamon or nutmeg to the cheese filling for a warm and spicy flavor.
Substitute the dried mint with fresh mint or parsley for a different herbaceous twist.
Add a handful of raisins or chopped nuts to the cheese filling for a sweet and crunchy element.

Cooking Tips & Tricks

Make sure to knead the dough for at least 5 minutes to ensure it is well combined and has a good texture.

- Allow the dough to rise in a warm place for an hour to ensure it doubles in size.

- When filling the pastries, be generous with the cheese mixture to ensure a delicious and flavorful result.

- Brushing the pastries with beaten egg and sprinkling sesame seeds on top before baking will give them a beautiful golden color and added flavor.

Serving Suggestions

Flaounes can be enjoyed as a snack, appetizer, or even as part of a meal. They pair well with a fresh salad or a cup of hot tea.

Cooking Techniques

Make sure to seal the corners of the pastries well to prevent the filling from leaking out during baking.

- Bake the Flaounes in a preheated oven at a high temperature to ensure they cook quickly and evenly.

Ingredient Substitutions

You can use different types of cheese in the filling, such as feta or ricotta, for a unique flavor.

- If you don't have dried mint, you can use dried oregano or thyme as a substitute.

Make Ahead Tips

You can prepare the dough and filling for Flaounes ahead of time and assemble them just before baking. Store the assembled pastries in the refrigerator until ready to bake.

Presentation Ideas

Serve Flaounes on a platter with a drizzle of honey or a dollop of Greek yogurt for a delicious and beautiful presentation.

Pairing Recommendations

Flaounes pair well with a glass of white wine or a cup of strong coffee for a delightful and satisfying treat.

Storage and Reheating Instructions

Store any leftover Flaounes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 180°C for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Flaounes contains approximately 300 calories.

Carbohydrates

Each serving of Flaounes contains approximately 30 grams of carbohydrates.

Fats

Each serving of Flaounes contains approximately 15 grams of fats.

Proteins

Each serving of Flaounes contains approximately 10 grams of proteins.

Vitamins and minerals

Flaounes are a good source of calcium, vitamin A, and vitamin B12 due to the cheese and egg filling.

Alergens

Flaounes contain dairy (cheese and eggs) and gluten (flour), so they are not suitable for those with dairy or gluten allergies.

Summary

Flaounes are a delicious and indulgent treat that are high in fats and carbohydrates, but also provide a good amount of protein and essential vitamins and minerals.

Summary

Flaounes are a delicious and traditional Cypriot pastry that is perfect for Easter or any time you want to enjoy a savory and cheesy treat. With a flavorful cheese filling and a golden pastry crust, these pastries are sure to be a hit with your family and friends.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold dear to my heart. It was many years ago, when I was just a young girl living in a small village in Cyprus. My grandmother, Yiayia Maria, was known far and wide for her incredible cooking skills, and she was always eager to pass down her recipes to the next generation.

One sunny afternoon, as I sat at the kitchen table watching Yiayia Maria prepare a batch of flaounes, a traditional Cypriot pastry, I couldn't help but marvel at the way she effortlessly kneaded the dough and expertly assembled the filling. The tantalizing aroma of the flaounes baking in the oven filled the kitchen, and my mouth watered in anticipation.

As I watched her work, Yiayia Maria noticed my keen interest and beckoned me to come closer. "Come, my child," she said with a warm smile. "I will teach you how to make flaounes today. This recipe has been passed down through our family for generations, and it is a special treat that we make for Easter."

I eagerly joined her at the kitchen counter, where she began to explain the ingredients and steps involved in making flaounes. The dough was a simple mixture of flour, yeast, sugar, salt, and butter, while the filling was a rich blend of halloumi cheese, eggs, dried mint, and mahlepi, a traditional Cypriot spice.

Yiayia Maria showed me how to roll out the dough, spoon the filling onto each circle, and fold them into neat little parcels. She then brushed each flaouna with beaten egg and sprinkled them with sesame seeds before placing them in the oven to bake to golden perfection.

As we waited for the flaounes to bake, Yiayia Maria regaled me with stories of her own childhood in Cyprus and the traditional recipes she had learned from her mother and grandmother. She spoke of the importance of preserving our culinary heritage and passing down these cherished recipes to future generations.

When the flaounes were finally ready, we eagerly sampled the warm, flaky pastries together. The flavors were a delightful blend of savory and sweet, and I couldn't help but feel a sense of pride in having helped create such a delicious treat.

From that day on, flaounes became a staple in our household, especially during the Easter season. I would often assist Yiayia Maria in making them, honing my skills and learning new techniques along the way. As I grew older and started a family of my own, I continued to make flaounes for special occasions, sharing the recipe and tradition with my children and grandchildren.

Now, as I look back on that cherished memory of learning to make flaounes with Yiayia Maria, I am filled with gratitude for the time we spent together in the kitchen. The aroma of those flaky, cheesy pastries baking in the oven will always remind me of her love and the rich culinary heritage that she passed down to me.

And so, I continue to make flaounes in her honor, keeping alive the tradition that she held so dear. Each bite of these delectable pastries brings me back to that sunny afternoon in Cyprus, when I first discovered the recipe that would become a beloved family tradition for generations to come.