Flaounas with a variety of cheeses

a recipe from Alexandros Papandreou
6h 50 min 8 servings
  • 1 kg flour, sifted
  • ½ tbsp salt
  • 1 tsp baking powder
  • 1 tsp mahleb
  • 1 tsp mastic powder
  • 1 tsp anise
  • 100 gr Lurpak® butter, melted
  • 150 gr olive oil
  • 100 gr yeast
  • 400 gr milk, lukewarm
  • Sesame for breading
  • Egg, whisked for brushing

For the filling:

  • 400 gr anari cheese
  • 200 gr fresh Arla® cream cheese
  • 200 gr Danish Arla® hard cheese, grated
  • 200 gr cheddar Arla®, grated
  • 6 eggs
  • 2 tsps. mahleb
  • 1 tsp mastic powder
  • 6 tbsps. mint, chopped
  • 200 gr black raisins
  • 6 tbsps. flour
Flaounas with a variety of cheeses


Prepare the filling from the previous night or at least 5-6 hours ahead.

In a large bowl, place all the cheeses, anise, fresh cream cheese, Danish hard cheese and cheddar along with eggs, mahleb, mastic powder, mint, black raisins and flour and stir well.

Cover the filling with a membrane and place it in the refrigerator for at least 5 hours to 1 day.

For the dough, in a large bowl add the flour, salt, baking powder, mahleb, mastic powder, anise and stir well.

Add the olive oil and the melted butter and stir until the flour has a texture that looks like crumbs.

Add the yeast and the warm milk and keep kneading until a dough, neither soft nor hard, is formed.

Allow the dough to rest for 1-2 hours, on a clean, frosted table roll thin sheets ½ cm thick and cut squares and triangles pieces to an individual size.

Place the appropriate amount of filling, close the edges, brush the flaounas with the egg, sprinkle with sesame and place them on a baking sheet lined with parchment paper.

Bake flaounas in a preheated oven at 180 ° C for 40-45 minutes.

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