Cheese Fatayer Snack (Print View)
Golden cheese-filled fatayer with feta, mozzarella and parsley, soft yeasted dough and nigella topping for a savory mezze.
# 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 additional as 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 Make:
01 - In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Add olive oil and stir. Gradually incorporate the warm milk, kneading by hand or with a stand mixer until the dough is soft and elastic. If necessary, add extra milk a little at a time until the dough comes together. Cover the bowl and allow the dough to rise in a warm place for approximately 60 minutes or until doubled in volume.
02 - In a separate bowl, gently mix together crumbled feta, shredded mozzarella, finely chopped parsley, nigella seeds if using, egg white, and a few grinds of black pepper, ensuring the mixture is uniform.
03 - Set the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
04 - Deflate the risen dough and portion it into 12 even pieces. Shape each piece into a smooth ball, then use a rolling pin to flatten each into a circle approximately 4 to 5 inches in diameter.
05 - Place a heaping tablespoon of cheese filling in the center of each dough round. Fold the dough over the filling, forming either a triangle or oval shape, and firmly pinch the seams to seal.
06 - Arrange assembled fatayer on the prepared baking sheet. Whisk egg yolk with milk or water, then brush the tops of each pastry with the mixture for a glossy finish.
07 - Transfer the tray to the preheated oven and bake for 18 to 22 minutes until the pastries are golden brown. Let cool slightly before serving for best texture and flavor.
# Expert Suggestions:
01 -
- The cheese filling is gloriously gooey and tangy, sneaking in a layer of comfort you won't expect from a pastry pocket.
- These are the kind of savory treats that vanish at parties—they've become my go-to every time I want guaranteed smiles.
02 -
- I once rushed sealing a few, and the cheese filling oozed out in the oven—be patient and pinch those seams tight.
- Swapping in halloumi sparked a wonderful, salty twist in the filling, convincing me to experiment with cheese blends more often.
03 -
- Resting the dough in a slightly warmed (but off) oven speeds up the proofing, especially on cold days.
- A light touch when flattening the dough makes for delicate, flaky pastry every time.