Recipe Image

List of Ingredients



225g Cypressa Traditional Halloumi – grated

250g Cypressa Ricotta Cheese – mashed

400g Extra Mature Cheddar Cheese – grated

100g Cypressa Fine Semolina

75g Plain Flour

7g Instant Yeast

150g Sultana’s or raisins

4 large eggs

5 tablespoons Full Fat Milk

1 teaspoon baking powder

Small handful of dried mint – crushed



750g plain flour (or Cypriote village flour)

1 tablespoon sugar

1 teaspoon salt

7g Instant Yeast

70g butter melted

450ml full fat milk – hand warm



250g Cypressa Sesame Seeds

2 large eggs lightly beaten

1 teaspoon mastica powder crushed with some sugar (optional)

1 teaspoon mahlepi (optional)



Makes 20 – 24 Flaounes or 12 large Flaounes
Flaounes are a traditional Cypriote Easter Bread



  1. Make the filling first.

    1. Mix all the cheeses together. Then add the remaining ingredients and mix to get a uniform mix. If using mastica and mahlepi – add half a teaspoon each to the mix.

    2. Leave the cheese mix to one side while making the pastry.

  2. Then make the pastry.

    1. Mix the mastica and mahlepi if using with the flour. Add the sugar, salt and yeast to separate ends of the bowl and mix in. Add the butter and the most of the milk and mix to get a soft dough. Add more milk if needed.

    2. Turn onto a floured surface and knead for a few minutes until the dough is no longer sticky and is smooth.

    3. Place dough into the bowl again and cover and rest until doubled in size. This could be anything from 1 hour or more – depends on how warm your kitchen is.

  3. Assembling the flaounes:

    1. Form 20 – 24 balls of dough of equal size. Similarly portion 20 – 24 balls of the filling..

    2. Sprinkle half the bag of Cypressa sesame seeds onto a plate.

    3. Roll one ball of dough into a circle so it is about 5 – 6 inches in diameter.

    4. Brush one side of the dough circle with beaten egg and place egg down onto the sesame seeds.

    5. Place one portion of filling onto the middle of the dough circle. Fold into shape in one of the following shapes:

      1. Square – fold in 4 sides of the circle to form a square. Pinch each corner to stick the pastry. The filling should be visible in the middle.

      2. Triangle – fold in 3 sides of the circle to form a square. Pinch each corner to stick the pastry. The filling should be visible in the middle.

    6. Form the rest in the same way, adding more sesame seeds as needed to the plate.

    7. Bake in a pre-heated oven 180°C / Fan 160°C for 30 – 35 minutes until golden brown.

  4. Serve Hot or cold.