Description of this recipe: Flaounes are savory cheese pastries traditionally made in Cyprus for Easter. These delectable treats boast a unique combination of flavors and textures, featuring a rich cheese filling infused with aromatic spices like mastic and mahlepi, all encased in a slightly sweet, sesame-seed studded pastry. This recipe captures the essence of flaounes, allowing you to recreate this Cypriot specialty in your own kitchen.
Why you will love this recipe: Flaounes are more than just pastries; they’re an experience. The complex flavors, the satisfyingly chewy texture of the cheese filling, and the crunchy sesame seed topping create a symphony of sensations. This recipe is surprisingly straightforward, making it accessible to bakers of all skill levels. Plus, the unique ingredients and cultural significance make it a fascinating and rewarding culinary adventure. Whether you’re looking to explore Cypriot cuisine or simply want to bake something truly special, flaounes are sure to delight.
Introduction
Flaounes are a cornerstone of Cypriot Easter celebrations. These savory pastries are traditionally prepared during Holy Week and enjoyed throughout the Easter holiday. Their significance extends beyond mere sustenance; they symbolize abundance, prosperity, and the joy of the season.
The recipe for flaounes has been passed down through generations, with each family adding their own personal touch. While the basic components – cheese, pastry, and sesame seeds – remain consistent, variations in cheese blends, spice combinations, and even the shape of the pastry reflect the diverse regional traditions of Cyprus.
This recipe aims to provide a reliable and accessible guide to making authentic-tasting flaounes at home. We’ve included notes on sourcing the more specialized ingredients like mastic and mahlepi, as well as suggestions for substitutions if necessary. So, gather your ingredients, roll up your sleeves, and prepare to embark on a culinary journey to the sun-kissed island of Cyprus!
Ingredients:
For the Filling:
- 2 large eggs
- 250g grated cheese (a mixture of halloumi and cheddar works well, see tip below)
- 35g semolina
- 12g fresh yeast or ½ tsp fast-action dried yeast
- ¼ tsp caster or granulated sugar
- ½ tsp baking powder
- Small handful of fresh mint, finely chopped, or ½ tbsp dried mint
- 35g sultanas or raisins
For the Pastry:
- 300g plain flour, plus extra for dusting
- ¼ tsp baking powder
- Pinch of ground mastic (optional, see tip)
- Pinch of ground mahlepi (optional, see tip)
- ¼ tsp caster or granulated sugar
- 60ml sunflower oil
- 160ml lukewarm milk
For the Topping:
- 50g sesame seeds
- 1 large egg, beaten
Preparation:
Step 1: Prepare the Filling (Ideally 2-3 Hours Ahead)
In a medium bowl, whisk the eggs until frothy. This incorporates air and creates a lighter texture.
In a separate, larger bowl, combine the grated cheese and semolina. The semolina helps to absorb moisture and create a cohesive filling.
Create a well in the center of the cheese and semolina mixture. This allows you to activate the yeast more effectively.
Tip the yeast (fresh or dried) into the well and add 1 tablespoon of the beaten egg. Mix gently to combine. This provides the yeast with the moisture and nutrients it needs to activate.
Gradually mix in the remaining beaten egg. The mixture will be fairly firm. This is perfectly normal, as the cheese and semolina will absorb the moisture.
Add the sugar, baking powder, mint, and sultanas or raisins. The sugar provides a touch of sweetness, the baking powder adds a little lightness, the mint contributes a fresh, herbaceous note, and the sultanas or raisins offer bursts of sweetness and chewiness.
Mix thoroughly until the fruit is evenly distributed throughout the cheese mixture. This ensures that every bite is packed with flavor.
Cover the bowl with a clean tea towel and set aside to rest in a warm place for 2-3 hours. This allows the flavors to meld together and deepen, resulting in a more complex and satisfying filling. Don’t skip this step, as it significantly enhances the overall flavor of the flaounes.
Step 2: Prepare the Pastry (While the Filling Rests)
In a large mixing bowl, combine the flour, baking powder, mastic (if using), mahlepi (if using), and sugar. These dry ingredients form the base of the pastry, providing structure and subtle flavor. The mastic and mahlepi, if using, will add a distinctive aromatic quality to the dough.
Tip in the sunflower oil and rub it into the flour mixture using your fingertips. This process, known as “rubbing in,” creates a crumbly texture that helps to prevent the pastry from becoming tough.
Gradually mix in the lukewarm milk, adding it a little at a time, until you have a soft dough. Be careful not to overmix, as this can develop the gluten and make the pastry tough. You may not need all of the milk, depending on the absorbency of the flour.
Knead the dough gently for a few minutes until it comes together into a smooth ball.
Cover the dough with a clean tea towel and set aside to rest for 1 hour. This allows the gluten to relax, making the dough easier to roll out.
Step 3: Prepare the Sesame Seeds
Tip the sesame seeds into a fine sieve and rinse them with cold water. This removes any dirt or debris.
Drain the sesame seeds thoroughly and spread them out on a clean tea towel to dry slightly. This ensures that the sesame seeds will adhere properly to the pastry.
Step 4: Assemble the Flaounes
Preheat your oven to 200°C/180°C fan/gas mark 6. Line a baking tray with baking parchment. This prevents the flaounes from sticking and makes cleanup easier.
Once the dough has rested, divide it into six equal pieces, about 80g each.
On a lightly floured surface, roll each piece of dough into a 16cm disc, about ¼cm thick. Try to keep the discs as uniform as possible for even baking.
Lay each disc on the sesame seeds (on one side only) so that the seeds stick to the dough. Press gently to ensure good adhesion.
Divide the filling into six equal portions and shape each portion into a ball, about 65g each.
Place one ball of filling in the middle of each pastry disc on its plain (un-sesame-seeded) side.
Lift the left and right edges of the pastry over the filling so that they slightly overlap each other at the edges, leaving the middle of the filling exposed.
Repeat with the top and bottom edges, creating a square or rectangular shape with the filling peeking through in the center.
Step 5: Bake the Flaounes
Brush the pastry with the beaten egg. This will give the flaounes a beautiful golden-brown color and a shiny finish.
Bake for 15 minutes. Then, reduce the oven temperature to 180°C/160°C fan/gas mark 4 and bake for another 15-20 minutes, or until the flaounes are golden brown and the filling is risen in the middle.
Remove the flaounes from the oven and let them cool slightly on the baking tray before transferring them to a wire rack to cool completely.
COOKING Rating:
Moderate. While the recipe is relatively straightforward, the resting times for the filling and dough require some planning. Sourcing the more specialized ingredients like mastic and mahlepi might also present a minor challenge. However, the steps are easy to follow, and the result is well worth the effort.
Serving Suggestions:
- Enjoy flaounes warm or at room temperature.
- Serve them as part of a Cypriot mezze platter with olives, dips, and other savory snacks.
- Enjoy them for breakfast, lunch, or as a satisfying afternoon snack.
- Pair them with a glass of Cypriot wine or a cup of strong coffee.
Tips:
- Cheese Selection: Experiment with different cheese blends to find your preferred flavor profile. Halloumi, cheddar, feta, and ricotta are all good options.
- Mastic and Mahlepi: These spices can be found in specialty Greek or Middle Eastern grocery stores. If you can’t find them, you can omit them without significantly compromising the flavor.
- Yeast Activation: Ensure your yeast is fresh and properly activated. If using fresh yeast, dissolve it in a little lukewarm milk with the sugar before adding it to the filling.
- Dough Handling: Be gentle with the dough to avoid overworking it.
- Storage: Flaounes can be stored in an airtight container at room temperature for up to 3 days.
Prep Time:
Approximately 45 minutes (excluding resting times).
Cook Time:
30-35 minutes.
Total Time:
Approximately 4 hours (including resting times).
Nutritional Information:
(Approximate per serving, will vary based on specific ingredients used)
- Calories: 450
- Protein: 20g
- Sodium: 500mg
Conclusion
Making flaounes is a rewarding experience that allows you to connect with the rich culinary heritage of Cyprus. The combination of flavors, textures, and aromas is truly unique and unforgettable. Whether you’re celebrating Easter or simply looking for a delicious and authentic savory pastry, flaounes are sure to impress. So, gather your ingredients, follow this recipe, and prepare to be transported to the sunny shores of Cyprus!
Questions and Answers:
Q1: Can I make flaounes ahead of time?
A1: Absolutely! In fact, making the filling a day in advance allows the flavors to meld together even more beautifully. Just store it in the refrigerator and bring it to room temperature before assembling the flaounes. You can also bake the flaounes a day ahead and reheat them gently in the oven before serving. They are delicious both warm and at room temperature.
Q2: What if I can’t find mastic or mahlepi? Are they essential?
A2: While mastic and mahlepi add a distinctive aroma to the flaounes, they are not strictly essential. If you can’t find them, don’t worry! The flaounes will still be delicious. Consider adding a pinch of ground nutmeg or cardamom as a substitute for a slightly different, but still warm and aromatic, flavor.
Q3: Can I freeze flaounes?
A3: Yes, flaounes freeze well! Allow them to cool completely after baking, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2 months. To thaw, simply place them in the refrigerator overnight or at room temperature for a few hours. Reheat them gently in the oven before serving for the best results.
Q4: My cheese filling seems a bit dry. What can I do?
A4: If your cheese filling seems too dry, you can add a tablespoon or two of milk or a beaten egg to moisten it. Just be careful not to add too much, as you don’t want the filling to be too runny. Remember, the semolina will absorb some of the moisture as it rests.
Q5: Can I use different types of cheese in the filling?
A5: Absolutely! The traditional Cypriot cheese is a hard sheep or goat cheese, but you can experiment with different combinations to find your favorite flavor. Halloumi is a must! Feta, ricotta, and even a sharp cheddar can all work well. Just be sure to use a combination of cheeses that provide both flavor and texture. A blend of salty, tangy, and slightly creamy cheeses is ideal.
