Flaounes - Greek Cypriot Easter Cheese Cakes
Makes 6 large flaounes
For the cheese filling
  • 500g of cheese - a mixture of halloumi and mild Cheddar
  • 2 eggs
  • 1 tbsp dried mint
  • 120g sultanas
  • 1 tsp baking powder
For the dough
  • 500g strong white flour
  • 7g sachet dried yeast
  • 1 tsp masticha powder
  • 1 tsp sugar
  • ΒΌ tsp salt
  • 80ml warm milk
  • 60ml warm water
  • 125g butter, melted
  • 2 eggs
To assemble
  • 1 - 2 eggs beaten
  • 100 - 150g sesame seeds
Cheese Filling
  1. Grate the cheeses finely and place into a bowl.
  2. Add the raisins, dried mint and 2 beaten eggs and mix together.
  3. Cover with a cloth and put in the fridge for a couple of hours or overnight.
  4. 15 minutes before using the mixture, add the baking powder.
  1. Put the flour, sugar, salt and masticha (if using) into a large mixing bowl.
  2. Add the melted butter and stir.
  3. Add one egg and stir.
  4. Add the other egg, warm milk and warm water and stir to bring everything together.
  5. If the mixture is a bit wet, add some more flour and form into a ball.
  6. Cover with a cloth and leave for one hour to rise.
To assemble
  1. Pre-heat the oven to 200C.
  2. Spread the sesame seeds out onto a dinner plate.
  3. Beat a couple of eggs to form a wash.
  4. Divide the dough into 6 pieces and roll into 7" diameter circles.
  5. Brush the egg wash over one side of the dough and press the egg side down into the sesame seeds.
  6. Grab a handful of the cheese filling and form into a bowl. Place in the centre of the dough.
  7. Apply more egg wash around the filling onto the pasty and then bring the sides up pressing into the cheese ball to form a triangle, pinching the corners together.
  8. Place on a greased baking sheet and cook in the oven for 30 - 40 minutes until golden
  9. Serve warm.
  10. Suitable for freezing once cooled. To re-heat, thaw and cook in the oven until warmed through.
Recipe by The Purple Pumpkin Blog at https://www.thepurplepumpkinblog.co.uk/flaounes-greek-cypriot-easter-cheese/