Flaounes (Easter Cheese Cakes) is a traditional Cypriot recipe for a classic pastry made from a yeasted dough with a cheese filling that are oven baked to cook and which are traditionally served over Easter. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Easter Cheese Cakes (Flaounes).
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This is a Cypriot Easter speciality, prepared in and served by every Greek Orthodox household. Typically large numbers are prepared an they are served not just for Easter, but often for several months after as well.
All the flaounes left over after Easter are preserved by drying. They will then keep for up to two months after the festival itself. The pastries get their name from a local Cypriot goat's cheese, flaouna made by the island's shepherds. Today, kefalotyri or even halloumi cheeses are used in its production as well. A blend of hard sheep's cheese with Paermesan and a little Cheddar would work just as well.
Ingredients
For the Dough:
1 tsp mastic pounded and mixed with 1 tsp sugar
600g plain flour
250ml warm water
200g butter, melted
1 tsp active, dried, yeast
3 eggs
120ml warm milk
1/2 tsp salt
For the Filling:
1kg hard sheep's cheese, grated (see above for alternates)
10 eggs
2 tbsp dried mint, crumbled
90g sultanas
2 tsp baking powder
2 eggs, beaten
45g sesame seeds
Method:
For the filling: In a bowl, mix together the cheese with the raisins and the mint. Add the eggs and beat well together. Cover with a thick tea towel and set aside for between 2 and 3 hours for the flavours to develop. About 15 minutes before you are going to use the mixture stir in the baking powder.
For the dough: mix together the flour, salt, mastic and sugar mix then dissolve the yeast in the water and stir this through. Add the butter and knead until the ingredients come together. Continue kneading until the dough is smooth and elastic and no longer sticks to your hands.
Turn the dough into a greased bowl, cover with clingfilm (plastic wrap) and set aside in a warm place to rise for about 60 minutes. After this time, knock the dough back then turn out onto a floured work surface and roll out to about 3mm thick. Cut into circles about 15cm in diameter.
Place 2 tbsp of the filling mix in the centre of each pastry circle then fold up the sides to form a box shape with the stuffing in the centre. Using the tines of a fork, press on the pastry overlaps at the four corners to join.
Brush the beaten eggs over the flaounes then sprinkle with the sesame seeds. Carefully transfer to a baking tray dusted with flour then place in an oven pre-heated to 180°C and bake for about 35 minutes, or until golden brown.
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