Cheese Fatayer (Printable)
Tender baked fatayer stuffed with feta and mozzarella, brushed with egg yolk—ideal for mezze, snacks, or a light meal.
# What You'll Need:
→ For the Dough
01 - 2 cups all-purpose flour
02 - 1 teaspoon instant dry yeast
03 - 1 teaspoon granulated sugar
04 - 1/2 teaspoon kosher salt
05 - 2 tablespoons olive oil
06 - 3/4 cup warm whole milk, plus more as needed
→ For the Cheese Filling
07 - 7 ounces feta cheese, crumbled
08 - 3 ounces mozzarella cheese, shredded
09 - 2 tablespoons finely chopped fresh parsley
10 - 1/2 teaspoon nigella seeds or black sesame seeds, optional
11 - 1 large egg white
12 - Freshly ground black pepper, to taste
→ For Brushing
13 - 1 large egg yolk
14 - 1 tablespoon whole milk or water
# Directions:
01 - In a large mixing bowl, blend together all-purpose flour, instant dry yeast, sugar, and salt. Drizzle in olive oil and mix until incorporated. Gradually pour in warm milk, kneading until a soft and elastic dough forms. Add extra milk if necessary. Cover bowl and let the dough rise in a warm area for 1 hour or until doubled in volume.
02 - In a separate bowl, stir together crumbled feta, shredded mozzarella, parsley, nigella seeds (optional), egg white, and ground black pepper until evenly blended.
03 - Heat oven to 375°F. Line a baking sheet with parchment paper.
04 - Deflate the risen dough and divide into 12 even pieces. Roll each into a ball, then flatten into circles approximately 4 to 5 inches in diameter.
05 - Place a generous tablespoon of cheese filling in the center of each circle. Fold edges over the filling to create a triangular or oval parcel, pinching thoroughly to seal seams.
06 - Place shaped fatayer onto the prepared baking sheet. In a small bowl, combine egg yolk and milk or water, then brush over the surface of each pastry.
07 - Bake for 18 to 22 minutes, until pastries turn golden brown. Allow to cool slightly before serving.
# Expert Advice:
01 -
- The filling stays irresistibly creamy and tangy, even after baking—a little secret I stumbled across with the cheese combination.
- Making a batch is honestly easier than it looks and delivers that bakery vibe at home!
02 -
- One rushed evening I learned—never under-seal the edges or the filling will bubble out, leaving gorgeous but hollow shells.
- Switching up the cheeses (like adding a bit of ricotta) turned out creamier than expected and now it’s my go-to hack for a meltier bite!
03 -
- Never rush sealing each fatayer—really pinch and fold those seams to keep the cheese nestled inside.
- Letting the dough have a full, warm rise gives you that cloudlike texture every time.