Cypriot Flaounes


screenshot_2016-10-16-17-09-30-11 16/10/2016

Traditionally, this is a celebratory cheese- and egg-stuffed pastry served up during Ramadan and Easter in Cyprus. These delicious snacks also make a hearty breakfast when served with olives, tomato and punchy Cypriot coffee.

Outside of Cyprus, these cheese breads are commonly called flaounes in Greek or pilavuna in Turkish. In BallisticBaker they are called heaven!

You need to make the bread dough first, that acts as a ‘bread pastry’ casing for the filling, of cheese, eggs and mint. Traditionally you would use Cypriot cheeses in the filling such as flaouna cheese and halloumi, but as it is hard to get flaouna cheese outside of Cyprus, I have offered alternatives of punchy parmesan and mature cheddar to deliver a big savoury flavour.

I hope you enjoy these little Cypriot pastries if you make them (which you need to). If you have a sweet tooth, you can also add sultanas to the filling but I prefer them completely savoury.

Makes 3-4



  • 375g of strong white bread flour
  • 7g of fast-action dried yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp of olive oil
  • 150-200ml of water, tepid, to mix


  • 75g of cheddar, grated
  • 75g of halloumi, grated
  • 25g of Parmesan, grated
  • 1 tsp of plain flour
  • ½ tsp baking powder
  • 1 tbsp of dried mint or half bunch fresh mint, chopped finely
  • 1 large egg, beaten
  • 25g of sultanas, optional


  • 1 egg, beaten
  • sesame seeds

screenshot_2016-10-16-16-53-20-11 screenshot_2016-10-16-16-54-29-11

screenshot_2016-10-16-17-00-03-11 screenshot_2016-10-16-17-07-49-11


  1. Preheat the oven to 200°C. Line a baking tray with greaseproof paper.
  2. Sift the flour into a large bowl and add the remaining ingredients, adding more water if the mixture is too dry. Knead for 10 minutes by hand on a lightly oiled work surface. Place the dough into a large bowl and cover with an oiled piece of cling film. Leave in warm place to rise for 1 hour.
  3. To make the filling, mix the egg with the remaining ingredients. Add a little of the egg you will be using for the glaze if needed – you don’t want the final mixture to be too runny. If you add the egg and it gets too runny, add more cheese and flour to compensate. The mixture should be stiff enough to roll into balls.
  4. Roll out the dough and cut into 3 or 4 pieces. Roll out each piece to a square or a round and place a ball of filling in the middle. Bring the corners up to almost cover the filling
  5. Brush the pastries with the beaten egg all over and sprinkle sesame seeds over the top and sides.
  6. Place the pastries on the baking tray and bake in the oven for 15–20 minutes, or until the pastries are well risen, dark golden brown and the filling has puffed up.
  7. Serve warm or cold; perfect for breakfast, brunch or lunch when sliced and served with olives, cheese and sliced tomatoes… and coffee!

I think these are best eaten about an hour after you’ve removed them from the oven. The bread is so fluffy and fresh and the filling is still slightly oozy. You can eat them cold or reheat in a warm oven for 10 minutes to refresh.