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Mini Flaounes (Cypriot cheese pies)

Mini Flaounes (Cypriot cheese pies)

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These mini flaounes or flaounitses as we call them, are easy to make and are an excellent snack and the perfect finger food for parties.

In Cyprus flaounes are made during Easter and the traditional recipe is much more complex but tastier, because in the dough we put a lot of other ingredients.

The cheese used is made especially for this occasion but during other periods we make them with halloumi cheese.

In many parts of Cyprus they prefer to make them sweet by adding sugar and raisins in the filling, which is an excellent combination of salty and sweet.

Flaounitses image

How to make Mini Flaounes

Prepare the dough:

You can use bread flour or all-purpose flour. You can also add some spices in the dough. See the recipe for the Easter Flaounes.

Put the flour in a large bowl and pour in the oil. Using your fingertips rub the flour until all the oil has been absorbed. (This procedure is called “riziazo” in Cyprus). Add vinegar and then water gradually. Mix until the dough is soft but not sticky on your hands.

Place on a floured surface and knead for five few minutes. Cover with a clean tower and let it rest for at least 30 minutes.

You can also make the dough in your stand mixer.

Prepare the filling:

Grate the cheese.

Paphitiko halloumi mage


Mix in some mint (fresh or dried) and add the eggs, one by one until eggs have been absorbed by cheese. 

If you like raisins, add them in the filling.

Adding raisins to the filling image

Preparing mini flaounes

Roll out phyllo manually using a rolling pin or you can do it on a pasta machine until No. 4.

Place a small coffee plate and cut around.

cutting dough with a plate image

In a separate plate, add the sesame seeds and then put the dough on the sesame seeds. 

dough in sesame seeds

Place the upper part on the sesame seeds because if the other has flour on it the sesame seeds will not stick on the dough.

Fill with one tablespoonful of the cheese mixture and fold three sides creating a triangle.

adding filling on the dough

Of course, you can make them rectangular, square or round, if you prefer.

Rectangular flaounes image
Square mini flaounes image
Shaping flaounes into a triangle image

Press edges with a fork to seal the filling.

Pressing the edges with a fork image

Beat an egg and brush the flaounes on top. 

 egg washing flaounes picture

Place in a baking tray lined with parchment paper or an oiled tin and bake for about 30 minutes or until golden on top.

Mini flaounes baked image

You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and my Cypriot recipes in my cookbook «Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.

Easter Mini Flaounes picture

Mini Flaounes (flaounitses)

Yield: 15
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 1 hour 20 minutes

These mini flaounes or flaounitses as we call them, are easy to make and are an excellent snack and the perfect finger food for parties.

Ingredients

For the Dough:

  • 500 grams all purpose flour (or bread flour)
  • 1 tsp salt
  • 1/4 cup olive oil
  • 1 tbsp red wine vinegar
  • 200 ml water (about 1 cup)

For the filling:

  • 500 grams halloumi cheese or a combination of graviera, or kefalograviera or ladotyri cheese
  • 3 - 4 large eggs
  • 3 tbsp dried mint or ½ cup fresh mint, finely chopped
  • 1 tbsp or more Corinthian raisins

Instructions

Prepare the dough: 

  1. See step by step how to make the dough.
  2. Grate the cheese.
  3. Add the mint and raisins.  Then add eggs, one by one until eggs have
    been absorbed by cheese.   
  4. Roll out the phyllo with a rolling pin or by machine until No. 4.
  5. Place a tea plate and cut around.
  6. In a separate plate, place the sesame seeds and press the dough on the sesame.
  7. Add a heaped tablespoonful of the cheese mixture and fold three sides creating a triangle or four if you like you can make them square or rectangle.
  8. Press the edges with a fork to seal the filling.
  9. Beat an egg and brush the flaounes on top.
  10. Place them on an oiled baking tin or lined with parchment paper and bake in a
    preheated oven to 180o C / 350F, for about 30 minutes or until golden brown on top.
  11. Serve hot or cold.
Nutrition Information
Yield 15 Serving Size 1
Amount Per Serving Calories 284Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 78mgSodium 384mgCarbohydrates 27gFiber 1gSugar 1gProtein 13g

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Other related Recipes:

Flaounes

Eliopita

Tahinopita

Tsourekia

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Collage Easter flaounes image

Kopiaste and Kali Orexi!

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Ivy

Thursday 3rd of April 2008

Hi Anastasia and thanks for passing by. This is the easy version of flaounes. However, I plan to post the original recipe which we do during Easter and the difference is mainly in the phyllo. I hope to post them in time as we usually prepare them 2 - 3 days before Easter.

AnastasiaC

Thursday 3rd of April 2008

these look Good!!! im getting inspired for the coming Easter!!

Ivy

Tuesday 13th of November 2007

Peter, I posted something especially for you. Please check it out.

Peter M

Tuesday 13th of November 2007

Ivy, any recipe with Halloumi will win me over.

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