Flaouna in the Republic of Cyprus: what it is, when it's baked, and how to cook it

Flaouna is a traditional Easter pastry of the Republic of Cyprus with a cheese filling, eggs, mint, and often raisins. In 2026, Orthodox Easter falls on April 12, so homemade flaounas are usually prepared during Holy Week, most often on Thursday, April 9, and served on the Easter table on Sunday and the following days.

Below is a practical breakdown: what flaouna is, how it differs from other types of local pastries, what ingredients are needed for a homemade recipe for 12 pieces, and how long it takes to cook in a conventional oven.

• What is flaouna
• When flaounas are baked and eaten
• Ingredients for 12 flaounas
• Brief recipe table
• How to prepare flaounas
• Where to try flaounas in the Republic of Cyprus
• Frequently Asked Questions

What is flaouna

Flaouna is a traditional pastry of the Republic of Cyprus with a cheese filling. The base components are a special cheese for flaouna or a similar type of cheese, eggs, mint, yeast dough and, in many homemade versions, raisins. In terms of shape, flaounas can be square, triangular, or round, and the taste can be saltier or slightly sweet.

In the Easter tradition of the Republic of Cyprus, flaouna occupies a special place: it is not an everyday bun, but a seasonal pastry associated specifically with the end of Lent and the family Easter table. Today, flaounas are also sold outside the Easter period, but the main season still falls in the spring.

A separate regional variety is paskia, more characteristic of the Paphos district. This is a version of flaouna with meat, herbs, and cheese.

When flaounas are baked and eaten

In the Republic of Cyprus, flaounas are traditionally prepared before Orthodox Easter. Practically, this means Holy Week: the dough and filling are made in advance, the pastries are often cooked on the Thursday before Good Friday, and served on the table on Easter Sunday and the following days.

In 2026, Easter falls on April 12, Good Friday on April 10, and Easter Monday on April 13. Therefore, it is logical to plan homemade baking this season for April 9–11, depending on family tradition and volume.

Flaounas are eaten as a standalone pastry, as an accompaniment to tea or coffee, and as part of the general Easter table. They are served both warm and cooled.

Ingredients for 12 flaounas

Below is a working homemade recipe for 12 pieces. It is close to the classical preparation logic but adapted for a conventional oven without a traditional wood-fired oven.

For the filling

• 500 g pecorino romano or a similar type of hard cheese;
• 250 g halloumi;
• 75 g wheat flour;
• 90 g fine semolina;
• 7 g fast-acting yeast;
• 2 tsp dried mint;
• 100 g raisins;
• 4 large eggs;
• 4 tbsp milk;
• 1 tsp baking powder.

For the dough

• 750 g flour;
• 1 tsp mastic powder;
• 2 tsp ground mahlepi;
• 1 tsp powdered sugar;
• 1 tsp salt;
• 7 g fast-acting yeast;
• 60 g unsalted butter;
• up to 450 ml whole milk.

For the coating

• 200 g sesame seeds;
• a few drops of white wine vinegar;
• 3 egg yolks.

Brief recipe table

How to prepare flaounas

How to do it

1. Grate the cheeses for the filling. In a separate bowl, mix the flour, semolina, yeast, mint, and raisins. Separately, whisk the eggs with milk.
2. Combine the cheese, dry mixture, and egg-milk mixture. Mix, cover, and leave for the time the dough is being prepared.
3. For the dough, mix the flour, mastic, and mahlepi. Then add sugar, salt, yeast, butter, and most of the milk. Knead a soft dough, gradually adding the remaining milk.
4. Knead the dough until smooth, cover, and leave for about 1 hour.
5. Prepare the sesame: bring water with a few drops of vinegar to a boil, briefly process the seeds, then dry them on a towel.
6. Preheat the oven to 200 °C (or 180 °C for convection). Prepare baking sheets with parchment paper.
7. Roll out the dough to about 3 mm thickness and cut out circles with a diameter of about 12–15 cm. Press one side of each circle into the sesame seeds.
8. Add baking powder to the filling and divide it into 12 portions. Place the filling in the center of the circle and fold up three sides of the dough to create the characteristic open shape.
9. Brush the top with yolk and bake for 15 minutes. Then reduce the temperature to 180 °C (160 °C for convection) and bake for another 15 minutes until golden brown.

What is important for flavor

The most noticeable flavor accents of flaouna are the cheese, mint, and light sweetness from the raisins. If a saltier version is needed, the amount of raisins can be reduced or omitted entirely. If you want to get closer to the local tradition, look specifically for "cheese for flaouna" or Paphos cheese, which is used in the Republic of Cyprus for this pastry during the Easter season.

Where to try flaounas in the Republic of Cyprus

The easiest way to find flaounas is in local bakeries and confectioneries during the Easter period. They are also found out of season, but much less frequently. The widest selection is usually a few days before Easter and immediately after.

If you want to better understand the context of the dish, also check out our materials on Easter in the Republic of Cyprus, vasilopita, and Guinness records related to the Republic of Cyprus, where the largest flaouna is mentioned.

Frequently Asked Questions

When are flaounas prepared in 2026?

Based on the Easter calendar of the Republic of Cyprus for 2026, the main homemade preparation falls on Holy Week before April 12. Most often they are baked on April 9 or in the days closest to Easter.

Is flaouna a sweet or savory pastry?

Both versions are possible. The base of flaouna is cheese, but the taste can be saltier or slightly sweet depending on the cheese, raisins, and family recipe.

Can flaounas be prepared without a special oven?

Yes. For a homemade version, a conventional oven is sufficient. A traditional wood-fired oven gives a different character to the pastry, but it is not mandatory.

What cheese is needed for flaouna?

In the Republic of Cyprus, special "flaouna cheese" or Paphos cheese is used, which holds its structure well during baking. For homemade adaptation, hard cheese and halloumi are often combined.

How long does the preparation take?

Active preparation of the filling and dough takes about 1–1.5 hours, plus about 1 hour for the dough to rise and about 30 minutes for baking.

What was the largest flaouna ever prepared in the Republic of Cyprus?

The recorded record is 259.5 kg. This flaouna was made in Limassol on April 11, 2012.

Useful services

• If you are planning an Easter trip to the Republic of Cyprus and want to select a flight in advance, you can compare options via Aviasales.
• If you need internet during your trip without a physical SIM card, you can check eSIM options via Drimsim.
• If you are looking for a hotel or apartments for the Easter weekend, you can check options on Ostrovok.