Flaouna, Kulich or Cottage Cheese Paskha in Cyprus: The Battle of Recipes

Orthodox Easter in Cyprus will take place this Sunday — April 12. Along with the traditional dyed eggs, you’ll need the “main centerpiece” of the festive table. What will it be (and is it possible to make all three options in time)? Let’s figure it out together.

Flaouna

The most popular, widespread, and versatile option for an Easter table in Cyprus is flaouna (in Greek Φλαούνα, plural Φλαούνες). In different parts of the island and even in some areas of Greece, this pastry may also be called aflaouna or even fesoudki. 

Flaouna is a small pastry (or bun, depending on how you see it) filled with hard cheese. All other additions are optional, and the shape and size don’t really matter. Sounds great, right? This makes Easter baking simple and flexible even for beginners.

A traditional flaouna recipe includes the following ingredients:

1. special spices such as mastic and mahleb — added both to the dough and the filling (about ⅛ teaspoon each);
2. flour, yeast, butter or vegetable oil, warm water — the basics of yeast dough (for 250 g of flour you’ll need about 70 ml of oil, half a glass of water, and a packet of dry yeast);
3. salt and sugar to taste — flaounas are usually not very sweet;
4. for the filling: grated hard cheese (often sold specifically as “flaouna cheese”), raisins, 2 eggs, finely chopped fresh mint, a quarter cup of flour with baking powder, plus mahleb and mastic again;
5. sesame seeds for coating.

All dry ingredients are mixed, then warm water is added to knead a dough that is not sticky but also not too stiff. You can make it without a starter, but using one will make the flaouna fluffier. 

How to prepare a starter:

1. Mix yeast, a spoon of sugar, and a couple of spoons of flour.
2. Add warm (not hot) water and stir until smooth.
3. Place in a warm spot, covered with a cloth or lid.
4. Wait about 15 minutes — the starter should bubble and rise.

Add oil, the remaining warm water, and spices to the starter, mix well, and gradually add flour. It’s important not to overdo it — dough that is too dense won’t rise properly. 

Let the dough rest for about an hour in a warm, dark place. Meanwhile, prepare the filling:

1. grate the cheese (if unavailable, you can use any hard cheese, even halloumi);
2. beat the eggs and mix with dry ingredients and cheese;
3. add raisins and finely chopped mint.

Roll the dough into flat rounds, press into sesame seeds, add filling on one side, and seal.

Tip! Let shaped flaounas rest under plastic wrap for another 30 minutes to rise slightly.

Brush with egg before baking. Traditionally, flaounas are baked in a stone oven, but a regular oven works perfectly well.

Bake for 10–20 minutes at 180–200°C depending on size and oven.

Less traditional versions can be sweet (with candied fruits) or savory (without raisins, even with lamb).

Kulich

A more familiar Easter pastry for those who grew up in CIS countries. Kulich is always sweet, cylindrical in shape, and topped with icing. Unlike flaouna, it leaves little room for experimentation… but maybe it doesn’t need any — it’s perfect as it is.

A traditional kulich recipe includes:

1. 500 g flour;
2. 100 ml warm milk;
3. dry yeast;
4. 100 g melted butter;
5. vanilla, salt, sugar (at least half a cup of sugar);
6. 200 g sour cream;
7. 2–3 eggs;
8. raisins to taste;
9. icing ingredients (egg white with powdered sugar, or ready mix, plus decorations);
10. paper baking molds.

The dough is similar to flaouna dough but more liquid so it spreads in the molds. Fill molds one-third full and let rise to two-thirds over 1–1.5 hours.

Tip! Kulich tends to burn on top or bottom, so keep an eye on oven temperature.

You can modernize kulich by adding:

1. cottage cheese instead of sour cream;
2. other dried fruits or candied fruits;
3. spices like cardamom or nutmeg;
4. citrus zest;
5. sugar substitutes;
6. chocolate or fruit glaze.

Both flaouna and kulich take around 3 hours to prepare, including rising and baking.

Note! Traditionally baked on Holy Thursday, though many prefer Saturday for freshness.

Cottage Cheese Paskha

Perfect for those who don’t want to spend half a day baking. This dessert requires no baking and takes about 30 minutes to prepare.

Traditional recipe:

1. 250 g cottage cheese;
2. 200 ml heavy cream;
3. ⅓ cup sugar;
4. 1 egg;
5. vanilla and salt;
6. 60 g butter;
7. raisins;
8. paskha mold.

Make sure the cottage cheese is not too wet — blend until smooth and drain if needed. Mix with butter.

Steps:

1. Heat cream, egg, and sugar gently.
2. Do not boil.
3. Stir constantly.
4. Add vanilla and salt.
5. Combine with cottage cheese mixture and add raisins.

Shape using a mold and refrigerate for 12–14 hours.

Variations:

1. boiled condensed milk for caramel flavor;
2. cocoa powder for chocolate version;
3. nuts, berries, fruits;
4. carrot and citrus zest.

Author’s note: After years of experimenting, everyone finds their perfect recipe — flaouna and kulich offer endless room for creativity.

The easiest option is, of course, to buy everything ready-made. But if you want to cook — cottage cheese paskha is the simplest choice. Flaouna and kulich require more time and effort, though they’re not particularly difficult.

Can you make all three? Yes — but plan a full day for it. What will you cook for Easter 2026?

Read also:

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2. Cyprus — The Island That Gave the World Copper
3. Kyperounta Sanatorium: A Forgotten Gem of Cyprus’ Colonial Architecture
4. Giving Birth in Cyprus: Costs and Citizenship in 2026
5. Does Amazon Deliver to Cyprus? A Complete 2026 Guide