Flownes cheese rolls - traditional Easter pastries in Cyprus. Easter is rich in various customs and traditions: an abundant and generous table is served on Bright Sunday in all Christian countries. The difference is only in the treats: the Greeks, together with the usual Easter cakes and eggs, put on the table baking flounes. The traditional Easter baking procedure is an indispensable attribute of a holiday in Cyprus. And the buns with cheese from ancient Greek bread with dried figs have their origin. Easter buns with buttery crust, sprinkled with sesame seeds, with aromatic mint and raisins - this is something unique: although they are baked from ordinary yeast dough. The smell in the house is like this - beyond words.
- 500 grams of wheat flour;
- 2 chicken eggs + one egg for lubrication;
- 1 teaspoon of baking powder;
- vanilla sugar - 1 teaspoon;
- mastic (can be replaced with pistachio flavor or chopped nut) - 1 teaspoon;
- a tablespoon of sugar;
- 125 grams of butter;
- 10 grams of dry yeast;
- a quarter teaspoon of salt;
- 100 milliliters of milk;
- 60 milliliters of hot water.
- 350 grams of cheese for the flowns (can be replaced with Cheddar);
- Hallumi cheese (without spices) - 250 grams;
- semolina - 80 grams;
- 2 chicken eggs;
- 1 teaspoon of baking powder;
- 1 teaspoon of vanilla sugar;
- 1 teaspoon of mastic (can be replaced with pistachio flavor or chopped nuts);
- 1.5 teaspoons dried mint;
- 120 grams of raisins;
- a quarter teaspoon of salt.
Traditional Easter pastries in Cyprus. Step by step recipe
We begin the preparation of the traditional Flownes pastries with the filling: it should stand overnight (ideally) or at least 4-5 hours.
- Cheese for flowns (or Cheddar) is rubbed on the smallest grater. We shift to a deep bowl. We do the same with Halloumi cheese.
- Tip. If you can’t find the cheese according to the recipe, you can use any spicy salty cheese (preferably from sheep’s milk): for example, a mixture of soft white Gouda cheese with equal weight salty.
- Drive two eggs into the cheese, pour the semolina. Add spices: mastic, mahlab, mint. Salt to taste (this is the case if you use unsalted cheese).
- Pour raisins and a teaspoon of baking powder. Mix thoroughly with your hands. Leave under the film for the night or at least 4-5 hours
- Cooking the dough (it resembles a dough for Easter cakes). Melt butter in a saucepan.
- We add all loose products to the sifted flour: mahlab, mastic, baking powder, dry yeast. Mix.
- Drive two eggs, a pinch of salt, and sugar into the loose spices, pour the melted butter and a warm mixture of water with milk.
- Knead the dough on a table sprinkled with flour. The finished dough for baking should not be dense, but soft and elastic (like on Easter cakes).
- Round the dough, put in a bowl greased with vegetable oil, and cover with cling film. Leave for proofing in a warm place for 2 hours.
- Knead the rising dough, divide into 10 equal parts. Roll thinly about 17-20 cm in size
- Stir the real filling, form balls.
- Put the filling on the dough, tuck the edges to the center. To keep the dough in shape, grease the edges with an egg.
- We spread Easter flowns on a baking sheet covered with baking paper. Grease them with an egg and sprinkle with sesame seeds. Leave for 30 minutes to proof.
- We send in the oven preheated to 190 grams, for 30 minutes.
- We lay out this festive Easter dish on the dish, next to the Easter eggs. Do not forget to consecrate them in the church as well.
We spread this festive pastry on a dish: next to Easter eggs. Today, flounes has just come into use as a mundane snack for a cup of coffee. And Cypriots can drink coffee at any time of the day. There are many variations of flownes: from salty, with variations of the filling and topping, to sweet, with raisins and soft anari cheese (such as Adyghe, but more like cottage cheese). Stay with us on the site "I love to cook": and learn about the traditions of the celebration of Easter in different countries of the world.