Traditional Easter Pastry of Cyprus - Flaouna

Cyprus is rich in a variety of local dishes, one of which is flaouna. This dish is not prepared every day, but only for special occasions.

• What is Flaouna in Cyprus
• When is Flaouna eaten
• Ingredients for Flaouna
• Flaouna Recipe
• Frequently Asked Questions about Flaounas

What is Flaouna in Cyprus

Flaouna is a Cypriot pastry with a cheese filling, which may contain raisins or be decorated with sesame seeds. Traditionally, flaounas are prepared for Easter, but of course, no one forbids making them every day. However, for this, a traditional Cypriot oven is needed, but in our recipe below, you can use a modern oven instead.

In the northern part of the island, you might encounter this dish under the name fesoudi in the Kyrenia area and aflaouna on the Karpas Peninsula. The name Flaouna originates from Ancient Greek and literally means a pie made from dried fruits. Although there is also a theory that it derives from the Greek word "fry", since it was served at memorial services. But let's not dwell on the sad, as flaounas are made for the joyful Easter celebration.

When is Flaouna eaten

Flaounas are traditionally served in Cyprus as a festive dish to break the fast, prepared on Good Friday to be eaten on Easter Sunday.

They are eaten instead of bread on Easter Sunday itself and are continued to be made and eaten during the following weeks. The making of flaounas is often a family tradition, shared by several generations.

• Interesting fact: Flaounas are meant to provide a smooth transition from the strict fast to the consumption of meat after its end.

Ingredients for Flaouna

Below are the ingredients to make 12 flaounas. The recipe is quite rich and can be simplified a little if desired.

For the filling

• 500 g Pecorino Romano cheese (can be substituted with Parmesan or Grana Padano)
• 250 g Halloumi cheese
• 75 g all-purpose flour
• 90 g fine semolina
• 7 g instant yeast
• 2 tsp dried mint
• 100 g sultanas
• 4 large eggs
• 4 tbsp milk
• 1 tsp baking powder

For the dough

• 750 g strong plain flour, plus extra flour for dusting
• 1 tsp mastic powder (plant resin used in baking)
• 2 tsp ground mahleb (ground cherry pits)
• 1 tsp powdered sugar
• 1 tsp salt
• 7 g instant yeast
• 60 g unsalted butter, softened
• 450 ml whole milk

For the glaze

• 200 g sesame seeds
• several drops of white wine vinegar
• 3 egg yolks, lightly beaten

Flaouna Recipe

1. For the filling, grate the cheeses into a large bowl. In a separate bowl, mix the all-purpose flour, semolina, yeast, dried mint, and sultanas. Beat the eggs and milk together in a jug.
2. Pour the flour mixture onto the cheese and add the egg mixture. Mix with your hands. Cover and leave to stand while you prepare the dough.
3. For the dough, sift the flour, mastic powder, and mahleb into a mixing bowl. Add the sugar and salt to one side of the bowl, and the yeast to the other. Place the butter in the center of the flour, and pour in 350 ml of milk. Combine the ingredients to form a soft dough. Gradually add the remaining milk – you may not need all of it.
4. Place the dough on a floured surface and knead until smooth. Return it to the bowl, cover, and leave to rest for 1 hour.
5. For the glaze, place the sesame seeds, vinegar, and enough water in a small pot and bring to a boil. Drain the water and spread the seeds on a clean tea towel to dry.
6. Preheat the oven (to 200°C, fan to 180°C). Line 3 baking trays with non-stick parchment paper.
7. Divide the dough into large pieces and roll them out on a lightly floured surface to a thickness of about 3 mm. Using a small plate as a template, cut circles measuring 12×15 cm. Press one side of the dough circles into the sesame seeds to cover them.
8. To prepare the filling, add the baking powder to the filling mixture and divide it into 12 portions. Place one portion of filling in the center of each dough circle and fold the dough in three sides to form a rounded triangle, leaving a gap at the center with the filling exposed.
9. Place the flaounas on the trays, brush the tops with the beaten egg yolk, and bake for 15 minutes. Reduce the oven temperature to 180°C (fan to 160°C) and bake for another 15 minutes, or until golden-brown and puffed up. Serve hot or cold.

Frequently Asked Questions about Flaounas

What was the size of the largest flaouna?

The largest flaouna weighed 259.5 kg and was created by Carrefour in Limassol on April 11, 2012. The flaouna was 2.45 meters long and 1.24 meters wide. We wrote about this and other records in our article about Guinness records in Cyprus.

How long does it take to prepare flaounas?

The baking process is quick – from 15 minutes to half an hour. However, preparing all the ingredients may take an hour or more.

What other special pastries are baked for certain occasions?

Cypriots love pastries at any time, but there is another special tradition – baking Vasilopita on January 1 – a New Year's cake containing a hidden coin or trinket that brings good luck to the recipient.

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