Cypriot Easter Traditional Flaounes

26 April 2021
For 8
Prep time
30 minutes
Total time
60 minutes


For the dough
Boiled sesame seeds for garnish
1500 gr rustic flour
150 ml milk
9 gr mastic
9 gr mahlepi
250 gr spry melted
500 ml water
1/2 tsp cinnamon
100 gr sugar
14 gr yeast


For the cheese
1100 gr grated cheese
200 gr halloumi, grated
5 tsps baking powder
1 pcs vanilla
100 gr fine semolina
100 gr rustic flour
350 gr raisins
11 eggs
Fresh mint, finely chopped



For the dough

In a bowl, add the flour, salt, mahlepi and baking powder. 


Stir and pour the oil. Rub with your palms until thick crumbs form and pour a little milk and water until you make a soft dough that does not stick to your hands. Shape it into a ball, cover and set aside for 30 minutes.

For the filling

Put the anari in a bowl and crumble it. Add the remaining ingredients and knead well. Make tight balls 135 g.Take half of the dough and shape it into a stick. Cut 6 pieces of 120 gr. Take a piece, sprinkle your counter with little flour and open with the rolling pin on a large sheet. 


With a saucer of tea, cut a round sheet with a diameter of 19 cm. Place a ball of the filling in the center. Fold the 2 sides in. Brush the expensive ones on the other sides with an egg to make them stick more easily. Close them in and out without completely covering the filling. Place them in the baking pan leaving 3 cm. distance from each other.  With a fork, seal the dough well.


In a bowl, add the beaten eggs and sesame seeds and brush the flamingos well. Bake in a preheated oven at 180 degrees for 45 minutes or until golden brown.


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