Cheese Fatayer (Printable)
Golden cheese-filled fatayer with feta, mozzarella, parsley and nigella; baked until crisp, ideal for mezze.
# What You’ll Need:
→ 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 more 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 Prepare:
01 - Combine all-purpose flour, instant dry yeast, sugar, and salt in a large mixing bowl. Drizzle in olive oil and mix until incorporated. Gradually pour in warm milk, kneading until a smooth, elastic dough forms. Add extra milk as necessary. Cover the bowl and let dough rise in a warm environment for 60 minutes, or until doubled in volume.
02 - In a separate bowl, blend together crumbled feta, shredded mozzarella, finely chopped parsley, nigella seeds if desired, egg white, and a pinch of freshly ground black pepper until combined.
03 - Preheat oven to 375°F. Line a baking sheet with parchment paper to prevent sticking.
04 - Gently punch down risen dough and divide into 12 equal portions. Roll each piece into a ball, then flatten into circles approximately 4 to 5 inches in diameter.
05 - Place a generous tablespoon of cheese filling at the center of each dough circle. Fold edges over filling, shaping into triangles or ovals. Pinch seams together firmly for a secure seal.
06 - Transfer shaped pieces to the prepared baking sheet. Whisk egg yolk with milk or water and gently brush mixture over the tops.
07 - Bake in preheated oven for 18 to 22 minutes, or until pastry is golden and crisp. Allow to cool slightly on a rack before serving.
# Expert Advice:
01 -
- There is nothing quite like tearing into a warm, pillow-soft pastry full of molten cheese that you baked yourself.
- These are perfect for making ahead, sharing, or devouring on a quiet afternoon with tea.
02 -
- If you rush and overfill the pastries, the cheese will leak and burn on the tray.
- Kneading thoroughly makes all the difference in the dough’s tenderness—it’s worth the extra few minutes.
03 -
- Brushing with egg yolk and milk gives the pastries their irresistible shine and color.
- For extra flavor, sprinkle nigella or sesame seeds over just before baking—they toast beautifully in the oven.