Cheese Fatayer (Printable)
Baked cheese fatayer: pillowy dough filled with feta and mozzarella, seasoned with parsley and nigella seeds.
# 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 fine salt
05 - 2 tablespoons olive oil
06 - 3/4 cup warm whole milk, plus more 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 large egg white
12 - Freshly ground black pepper, to taste
→ For Brushing
13 - 1 large egg yolk
14 - 1 tablespoon milk or water
# How To Make:
01 - In a large mixing bowl, combine all-purpose flour, instant dry yeast, sugar, and salt. Add olive oil and mix well. Gradually pour in the warm milk, kneading until a soft, elastic dough forms. If required, add an extra splash of milk for the correct consistency. Cover and let rest in a warm location for about 60 minutes, until the dough has doubled in volume.
02 - In a separate bowl, blend together crumbled feta, shredded mozzarella, chopped parsley, nigella or black sesame seeds (if using), egg white, and a pinch of black pepper to create a uniform cheese mixture.
03 - Set oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper for easy removal and minimal sticking.
04 - Deflate the dough and portion into 12 equal pieces. Roll each into a ball, then flatten with a rolling pin into circles approximately 4–5 inches wide.
05 - Place a generous tablespoon of the cheese filling in the center of each dough circle. Fold the edges over the filling to form a tight triangle or oval, pinching seams firmly to prevent leaks.
06 - Transfer shaped pastries onto the parchment-lined baking sheet. Whisk egg yolk with milk or water, and use a pastry brush to coat the tops for a glossy finish.
07 - Bake for 18 to 22 minutes, or until the surface is deeply golden and crisp. Allow to cool slightly before serving.
# Expert Tips:
01 -
- You get to sink your hands into dough and witness the magic of a fresh, homemade bake from start to finish.
- The cheesy, herby filling melts just right, making these irresistible whether you're snacking or sharing at a gathering.
02 -
- If you under-knead your dough or shortchange the rise, your pastries will come out dense and chewy (I learned the hard way—twice).
- That quick brush of egg wash is the secret—skip it, and you'll miss the signature golden color.
03 -
- A light scatter of extra nigella or sesame seeds over the egg wash takes these over the top both in taste and appearance.
- If your dough seems stubborn, let it rest covered for 10 extra minutes—the difference in texture is worth it.