Traditional Cypriot Flaouna

09 April 2015
You can’t have Easter in Cyprus without Flaouna! Make it at home today for less with METROsales. Happy Easter! 
For the Filling:
6 large eggs
1 tbsp sugar
1 tbsp baking powder
2 tbsps all purpose flour
1 ½ - 2 tbsps spearmint, finely chopped
300g sweet gruyere cheese
300g spicy gruyere cheese
300g gruyere headcheese
300g haloumi cheese
For the Dough:
1 cube raw yeast (25g)
a little bit of sugar
a little lukewarm water
1 kilo all purpose flour
¾ cup cottonseed oil
1 scan tsp salt
lukewarm water (as much as necessary)
sesame seeds
For the Glaze:
1 egg
a few drops of water
First, begin with the yeast. In a small bowl, break up the yeast cube with your hands, and add 1 tbsp sugar. Pour in the lukewarm water and stir well to be sure the yeast becomes fully diluted. Cover the bowl with plastic wrap and set aside for about 10 minutes so the yeast can activate. 
Next move on to the filling while you wait for the yeast to be ready. Beat the eggs with a hand or stationary mixer. Add the sugar, baking powder, flour and spearmint. Thinly chop the cheeses and add those to the mixture as well. Mix thoroughly.
Now for the dough: use your mixer to blend the flour, activated yeast, cottonseed oil, and yeast. As you blend, slowly pour in the lukewarm water until the dough becomes very pliable and doesn’t stick to the sides of the bowl. Cover the bowl with plastic wrap or a towel and let sit for 30 minutes. Afterwards, pull out balls of dough and roll them flat with a rolling pin. Make them thin, but not as thin as filo dough. Sprinkle sesame seeds on each piece and fill the center with the filling you made prior. 
Close up each piece of dough like a pouch. In a small bowl, whip an egg mixed with a few drops of water and brush onto the dough pouch. Set aside for 20 minutes. Bake the flaounas in a preheated oven at 180°C for 30 minutes.
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