Cheese Fatayer Recipe

Introduction

Cheese Fatayer is a delicious Middle Eastern savory pastry filled with a blend of creamy cheeses and fresh herbs. These golden, boat-shaped treats are perfect as appetizers or snacks and bring a delightful combination of flavors and textures to your table.

Ingredients

• 3 cups all-purpose flour (420 grams)
• 2 ¼ tsp instant yeast (7 grams)
• 1 tbsp sugar (12.5 grams)
• 1 tsp kosher salt (5 grams)
• ½ cup water, warmed (120 grams)
• ½ cup milk, warmed (120 grams)
• ¼ cup olive oil (53 grams)
• 1 ½ cups mozzarella, shredded (340 grams)
• 1 ½ cups feta, crumbled (340 grams)
• ¼ cup fresh parsley, finely chopped (adjust to taste)
• 2 tbsp fresh mint, finely chopped (adjust to taste)
• 1 egg, beaten
• 1-2 tbsp sesame seeds (black and/or white, untoasted)

Instructions

1. Step 1: In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt. Add the warm water, warm milk, and olive oil. Using the dough hook, mix until a ball of dough forms, about 5-7 minutes. If the dough sticks to the sides, add flour one tablespoon at a time.
2. Step 2: Lightly oil the dough ball on all sides, cover with a tea towel, and let it rise in the stand mixer bowl for 1 hour in a warm place until doubled in size.
3. Step 3: While the dough rises, mix the shredded mozzarella, crumbled feta, parsley, and mint in a bowl to prepare the cheese filling.
4. Step 4: After rising, divide the dough into 12 pieces for standard size or 18 for mini fatayers. Shape each piece into a tight ball and rest, covered, for 10 minutes to relax the gluten.
5. Step 5: Preheat the oven to 400°F (205°C). Roll each dough ball into a ¼ inch (0.6cm) thick circle. Place them sticky side up on parchment-lined baking sheets for easier sealing.
6. Step 6: Spoon 1-2 tablespoons of the cheese mixture into the center of each dough circle. Pinch opposite edges together to form a diamond or boat shape, ensuring the sides are well sealed to hold the filling.
7. Step 7: Brush the edges of each fatayer with the beaten egg and sprinkle with sesame seeds.
8. Step 8: Bake for 10-12 minutes or until golden brown and the cheese has melted. Watch closely to prevent burning. Serve warm.

Tips & Variations

• For a richer flavor, add a pinch of ground cumin or sumac to the cheese filling.
• Swap out mozzarella for akkawi or farmer’s cheese if available.
• If you don’t have fresh herbs, dried parsley and mint can be used, but reduce the quantity to avoid overpowering the filling.
• Brush with olive oil instead of egg wash for a vegan version and sprinkle with sesame or nigella seeds.

Storage

Store cooled fatayers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to restore crispness. They also freeze well for up to 1 month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand without a stand mixer?

Yes, you can mix and knead the dough by hand. Combine the dry ingredients, add the liquids and oil, then knead on a floured surface for about 10 minutes until smooth and elastic.

Can I use other cheeses in the filling?

Absolutely! You can experiment with cheeses like ricotta, goat cheese, or a mix of your favorites to create different flavor profiles. Just make sure the cheeses are soft or shredded for easy filling.

Cheese Fatayer Recipe

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★★★★★

4.7 from 126 reviews

Cheese Fatayer is a delicious Middle Eastern savory pastry filled with a blend of mozzarella, feta, parsley, and mint. This recipe yields soft, fluffy dough pockets baked to golden perfection, making a perfect appetizer or snack. The combination of cheeses and fresh herbs creates a flavorful filling complemented by a light sesame seed topping.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 32 minutes
• Yield: 12 standard size fatayers or 18 mini fatayers 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Dough

• 3 cups All purpose flour (420 grams)
• 2 ¼ tsp Instant yeast (7 grams)
• 1 tbsp Sugar (12.5 grams)
• 1 tsp Kosher salt (5 grams)
• ½ cup Water, warmed (120 grams)
• ½ cup Milk, warmed (120 grams)
• ¼ cup Olive oil (53 grams)

Filling

• 1 ½ cups Mozzarella, shredded (340 grams)
• 1 ½ cups Feta, crumbled (340 grams)
• ¼ cup Parsley, fresh, finely chopped
• 2 tbsp Mint, fresh, finely chopped

Topping

• 1 Egg, beaten
• 1–2 tbsp Sesame seeds (black and/or white, untoasted)

Instructions

1. Mix: In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt. Add the warm water, warm milk, and olive oil. Using the dough hook, mix until a ball of dough forms, about 5-7 minutes. Add more flour one tablespoon at a time if the dough sticks to the sides.
2. Rise: Lightly rub the dough ball with oil on all sides, cover with a tea towel, and let it rise in a warm place for 1 hour until it doubles in size.
3. Prepare Cheese Filling: While the dough rises, mix together the shredded mozzarella, crumbled feta, finely chopped parsley, and mint in a bowl.
4. Divide and Shape: After rising, divide the dough into 12 equal pieces for standard size or 18 for mini fatayers. Shape each piece into a tight ball and let them rest covered for 10 minutes to relax the gluten.
5. Flatten: Preheat the oven to 400°F (205°C). Roll each dough ball into a ¼ inch (0.6 cm) thick circle. Place the rolled dough circles on a parchment-lined baking sheet with the sticky side facing up for easier sealing.
6. Fill and Shape: Spoon 1-2 tablespoons of cheese mixture into the center of each dough circle. Pinch opposite edges together to form a diamond or boat shape, creating a pocket and ensuring the sides are well sealed.
7. Egg Wash and Sprinkle: Brush the edges of each shaped fatayer with beaten egg and sprinkle with sesame seeds.
8. Bake: Bake in the preheated oven for 10-12 minutes, or until the dough turns golden brown and the cheese filling melts. Monitor closely to avoid burning. Serve warm.

Notes

• For evenly sized fatayers, use a kitchen scale when dividing the dough.
• If dough is too sticky, add flour gradually during mixing or shaping.
• Flipping the dough circles upside down (sticky side up) before sealing helps with easier pinching.
• Adjust baking time and temperature based on your oven’s characteristics.
• Fresh herbs like parsley and mint can be adjusted to taste or substituted with other herbs.

Keywords: cheese fatayer, Middle Eastern pastry, savory pastry, baked cheese pockets, feta cheese recipe, mozzarella cheese pastry, easy appetizer, baked Middle Eastern snacks