Flaounes (12 cakes)

These Cypriot Cheese Cakes are traditionally served at Easter though they are lovely all year round and make great picnic food. The recipe is from Gilli Davies’s ” The Taste of Cyprus”.

Flaounes (12 cakes)
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Flaounes (12 cakes)
Print Recipe
Ingredients
Filling:
To Finish:
Servings:
Instructions
  1. First make the dough. Sift the strong flour into a large bowl. Stir in the yeast, salt and sugar. Add the oil and enough water to make a firm dough then knead for at least 5 minutes. Put into a polythene bag and leave to rise in a warm place for an hour.
  2. Make the filling. Coarsely grate the cheeses and add the flour and baking powder. Gradually stir in the mint and beaten eggs until you have a stiffish paste.
  3. Preheat Oven to 230 C 210 Fan Gas 8.
  4. Divide the dough into egg sized pieces and roll into 4" discs. Put a generous tablespoon of filling into the centre of each disc and spread slightly. Pull the dough up at at least 3 points to make a triangle of 4 points to make a square. Press the corners together and seal. Leave to rise again.
  5. Just before baking brush with beaten egg and sprinkle over some sesame seeds.
  6. Bake for 12-15 minutes until the cheese filling has puffed up and the pastry is golden. Serve warm or cold.
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