Flaounes

This is a treat that originates from Cyprus, a traditional (Easter-time) cheese pie that has saved its place in the pantheon of the proper cheese pies – and it is me telling this, that I have prepared a lot of them. The dough is not only delicious, but also it is foolproof to make, while the cheesy filling combines sweet raisins with fresh spearmint.

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Ingredients

For the dough
  • 750 g hard flour
  • 60 ml olive oil
  • 1 teaspoon of dry yeast
  • 400 ml water
  • 1 pinch of salt
For the filling
  • 400 g sweet graviera cheese
  • 300 g haloumi cheese, grated
  • 1 teaspoon of thinly sliced spearmint
  • 1 teaspoon of mastic
  • 1 teaspoon of mahleb
  • 1 teaspoon of cinnamon
  • 200 g dates
  • 3 eggs
  • 80 g crystal sugar
  • 80 g thin semolina

Instructions

  • Add the yeast to a bowl with the water and stir properly with a whisk.
  • Allow one minute to set.
  • Add all the ingredients of the dough to the mixer’s bowl.
  • Beat with the hook of the mixer until you get a proper and floppy dough.
  • Cover with a kitchen towel and allow one hour to rest in a warm place of your house.
  • Preheat convection oven to 200°
  • Stir all ingredients for the filling inside a bowl.
  • Remove the dough from the mixer’s bowl and separate it into three parts.
  • Flatten the dough into sheets of 2 millimetres.
  • Cut into squares 20x20 cm.
  • Fill the centres of the squares with the filling.
  • Fold opposite sides of each square towards its centre without covering all the surface of the filling.
  • Then fold the same way the other two opposite sides of each square.
  • Using a fork, press the angles to stick to each other.
  • Bake in the oven for 25 minutes.

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