In Cyprus flaounes are made during Easter and the traditional recipe is much more complex but tastier, because in the dough we put a lot of other ingredients. The cheese used is made especially for this occasion but during other periods we make them with halloumi cheese. During next year’s Easter I will give you the traditional recipe but for now this recipe makes an excellent snack and is perfect finger food for parties.
In many parts of Cyprus they prefer to make them sweet by adding sugar and raisins, which is an excellent combination of salty and sweet.
Mini Flaounes (Cypriot cheese pies)
For the filling:
Preparation time: 10 minutes
- 500 grams halloumi cheese or a combination of graviera, or kefalograviera or ladotyri cheese
- 3 – 4 eggs
- 3 tablespoons of dried mint
Preparation of filling:
Grate the cheese.
Add the mint and add eggs, one by one until eggs have been absorbed by cheese. Depending on egg size you might need another one.
Preparation of flaounes:
Preparation time: 30 minutes
- Roll out phyllo with rolling pin or by machine until No. 4.
- Place a tea plate and cut around.
- In a separate plate, place sesame seeds and press dough on sesame. Place the upper part because usually the other side has flour on it, so the sesame seeds will not stick on the dough.
- Fill with one heaped tablespoonful of the cheese mixture and fold three sides creating a triangle or four if you like to make a square shape.
- Press edges with fork to seal.
- Beat an egg and brush on flaounes.
- Place them on an oiled baking tin or lined with parchment paper and bake in a preheated oven to 180 degrees C / 350F, until golden brown on top.
Serve hot or cold.
You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and my Cypriot recipes in my cookbook «Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.
Other related Recipes:
Kopiaste and Kali Orexi,