Description
Cheese Fatayer is a delicious Middle Eastern savory pastry filled with a blend of mozzarella, feta, and fresh parsley. This recipe combines a soft, fluffy, and airy hand-kneaded dough with a rich cheesy filling and is baked until golden brown, making it a perfect snack or appetizer served warm, ideal alongside tea or any favorite beverage.
Ingredients
Scale
- 1 tbsp Active dry yeast (instant yeast will work as well)
- 2 tbsp Sugar
- 1 cup Warm water (lukewarm water from the tap)
- 1 cup All purpose flour (125 grams)
- 1 1/2 cups All purpose flour (188 grams)
- 2 tsp Kosher salt
- 1/3 cup Olive oil
- 3 cups Freshly grated mozzarella (loosely packed)
- 1 1/4 cups Feta cheese
- Handful Freshly chopped parsley
- 4 tbsp Unsalted butter
- 1/2 tbsp Garlic powder
- 1/4 tsp Kosher salt
- 1 Egg
- 2 tbsp Water
- Handful Freshly grated mozzarella for crust edges
Instructions
- Mix the yeast, sugar, warm water, and 1 cup of flour in a bowl. Cover with a damp paper towel and let it sit for 10 minutes to activate the yeast and create a bubbly sponge.
- After the sponge is ready, add the remaining 1 1/2 cups flour, salt, and olive oil. Use a large wooden spoon to roughly combine the ingredients until a sticky dough forms.
- With lightly oiled hands or using a stand mixer if available, knead the dough on a lightly oiled work surface for 8-10 minutes. The dough will start sticky but will come together into a smooth, slightly tacky texture without adding extra flour, ensuring a fluffy and airy bread.
- Separate the dough into 10 equal balls, approximately 62-65 grams each. Cover with a damp towel and let them rest for 10 minutes to relax.
- Lightly flour your work surface and roll each dough ball into a half-inch thick circle. Sprinkle a light amount of freshly grated mozzarella along the edges to help seal the crust later.
- Fold the dough over the mozzarella edges, pressing firmly to seal, then pinch and fold the edges into a diamond shape to hold the cheese filling securely inside.
- Preheat your oven to 425°F (218°C) to prepare for baking.
- Melt unsalted butter and mix with garlic powder and kosher salt. Beat the egg with water to create an egg wash.
- Place the shaped, stuffed dough pieces on a lined baking sheet. Brush the crust edges with the egg wash, and brush the garlic butter in the center where the cheese filling will go.
- Generously stuff each pie with the cheese filling mixture, using all of the prepared filling evenly across all 10 pies.
- Bake the pies in the preheated oven for 25-30 minutes until the crust is golden brown and the bottom is nicely baked. Oven temperatures can vary, so watch closely to avoid burning.
- Remove from the oven and let cool for a few minutes before serving warm with a cup of tea or your favorite beverage.
- Store leftover Cheese Fatayer tightly covered at room temperature for up to 2 days or refrigerated for about a week in an airtight container.
Notes
- Let the dough rest to achieve a better texture.
- Adjust baking time based on your oven’s performance.
- Use fresh ingredients for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg