Cheese Fatayer (Printable)
Handheld Middle Eastern pastries filled with feta, mozzarella and parsley, baked until golden - ideal for mezze or a light vegetarian snack.
# Ingredient List:
→ For the Dough
01 - 2 cups all-purpose flour
02 - 1 teaspoon instant dry yeast
03 - 1 teaspoon sugar
04 - 1/2 teaspoon salt
05 - 2 tablespoons olive oil
06 - 3/4 cup warm milk, plus extra as needed
→ For the 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 Make:
01 - In a large bowl, combine flour, instant dry yeast, sugar, and salt. Add olive oil and mix thoroughly. Gradually incorporate warm milk, kneading to achieve a soft and elastic texture. Add additional milk if the dough appears dry. Cover and allow to rise in a warm location for 60 minutes or until doubled in volume.
02 - In a separate bowl, blend crumbled feta, shredded mozzarella, finely chopped parsley, nigella seeds if using, egg white, and a touch of freshly ground black pepper until evenly combined.
03 - Set oven to 375°F. Line a baking sheet with parchment paper to prevent sticking.
04 - Punch down the risen dough and divide into 12 even portions. Roll each into a ball, then flatten to circles approximately 4 to 5 inches in diameter.
05 - Place a generous tablespoon of cheese mixture in the center of each dough circle. Fold the edges to enclose the filling and shape into a triangle or oval, pinching firmly to seal seams.
06 - Place shaped pastries onto the prepared baking sheet. Whisk egg yolk with 1 tablespoon milk or water and brush evenly over the tops. Bake for 18 to 22 minutes until golden brown. Cool slightly before serving.
# Helpful Tips:
01 -
- Your kitchen will fill with the kind of bakery scent that beckons everyone from their corners of the house.
- The cheese blend inside is creamy and gooey, making each bite a tiny celebration worth a smile.
02 -
- If you overfill the dough, the cheese will ooze out and brown too much—less is more for sealing success.
- Switching feta for halloumi once taught me that saltiness can be a fun surprise but go easy unless you want a bold punch.
03 -
- Resist the urge to rush the dough rising step—it makes all the difference in how pillowy they turn out.
- Parchment paper prevents the bottoms from sticking, so you get golden, not burnt, pastries every time.