Cheese Fatayer (Printable version)
Golden baked cheese-filled fatayer with feta, mozzarella and parsley, ideal for mezze, snacks, or light meals.
# What You'll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1 teaspoon instant dry yeast
03 - 1 teaspoon granulated sugar
04 - 1/2 teaspoon salt
05 - 2 tablespoons olive oil
06 - 3/4 cup warm milk, plus more if needed
→ Cheese Filling
07 - 7 ounces feta cheese, crumbled
08 - 3 ounces mozzarella cheese, shredded
09 - 2 tablespoons fresh parsley, finely chopped
10 - 1/2 teaspoon nigella seeds or black sesame seeds, optional
11 - 1 egg white
12 - Freshly ground black pepper, to taste
→ For Brushing
13 - 1 egg yolk
14 - 1 tablespoon milk or water
# How to Prepare:
01 - In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Drizzle in the olive oil and stir gently. Gradually add the warm milk while kneading until a supple and elastic dough forms, adding additional milk if required. Cover with a clean towel and allow to rise in a warm setting for 60 minutes or until doubled in size.
02 - In a separate bowl, combine crumbled feta, shredded mozzarella, finely chopped parsley, nigella seeds if using, egg white, and freshly ground black pepper. Blend until uniformly mixed.
03 - Preheat oven to 375°F. Line a baking sheet with parchment paper for even baking and easy release.
04 - Gently deflate the risen dough and split into 12 equal portions. Roll each piece into a ball, then flatten into a round approximately 4 to 5 inches in diameter.
05 - Place a generous tablespoon of cheese filling in the center of each dough circle. Fold dough over the filling to form triangle or oval shapes, pinching the seams to seal securely.
06 - Transfer shaped pastries to the prepared baking sheet. Whisk together the egg yolk with milk or water and gently brush the tops for a rich, golden finish.
07 - Bake in the preheated oven for 18 to 22 minutes, or until golden brown. Let pastries cool slightly before serving warm.
# Expert advice:
01 -
- Fatayer taste as though you’ve crafted something from a corner bakery, yet you can tweak the cheeses to your mood.
- The soft dough comes together quickly, so you can have homemade pastries on the table in under an hour.
02 -
- If you don’t seal the pastry edges tightly, the cheese filling will ooze out and bake onto the sheet.
- Kneading until the dough becomes elastic gives you the softest, fluffiest fatayer.
03 -
- Brushing the pastry with egg yolk just before baking gives a glorious, glossy finish that looks bakery-worthy.
- For impressive flavor, sprinkle extra nigella or sesame seeds on top right before they go in the oven.