Flaounes with anari cheese and caramelized almonds

Written by Giorgos Erotokritou
Category: Traditional Date: Friday, 14 April 2017 12:57


Ingredients for the dough :


  • 730 gr flour “Choriatiko” Melissa
  • 230 ml peanut oil
  • 140 gr fresh milk
  • 220 ml fresh orange juice
  • 1 tablespoon baking powder
  • 1 tablespoon mahlab in powder
  • 1 tablespoon of mastic in powder
  • 1 tablespoon of sugar
  • Some melted butter


Ingredients for the filling :


  • 2 kilos of fresh, unsalted anari cheese
  • 100 gr semolina «Melissa»
  • 1 egg
  • 1 tablespoon of sugar
  • 1 tablespoon of baking powder
  • 1 cup of caramelized, milled almonds
  • 1 tablespoon of cinnamon in powder
  • 1 tablespoon of mastic
  • 1 little packet of vanilla
  • Some rosewater


Method for the dough : 


  1. Add all the ingredients in the bowl of mixer and start mashing with the gripper part in medium speed for 8 minutes and then in higher speed for about 10 minutes more.

  2. Place the dough in a big bowl and put a towel over it.

  3. Let the dough have some rest for about 45 minutes.


Method for the filling :


  1. In a bowl smash with your hands the fresh anari cheese.

  2. Add the semolina and the sugar and mix them with a big spoon.

  3. Transfer the mixture in a mixer and add all the other ingredients.

  4. Start mashing with a balloon whisk in medium speed until the mixture gets fluffy.



  1. Split the dough in balls of about 70 gr and with a rolling pin open every ball in a round pastry sheet

  2. Start filling the pastry sheets with a stuffing of about 160 gr.

  3. Close the flaounes by folding the edges over the dough.Beware, the central part of the dough must remain uncovered.

  4. Then, with a brush spread all the melted butter on the flaounes.

  5. Bake in a preheated oven in 175 degrees for about 40 minutes until they get a bit blushed.