Cheese Fatayer Pockets (Printer-Friendly)
Golden cheese fatayer: herbed feta and mozzarella in flaky baked pockets, perfect for mezze or a light snack.
# 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 salt
05 - 2 tablespoons olive oil
06 - 3/4 cup warm milk, plus additional 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
→ Brushing
13 - 1 large egg yolk
14 - 1 tablespoon milk or water
# How-To Steps:
01 - In a large mixing bowl, blend the flour, instant dry yeast, sugar, and salt. Incorporate olive oil and gradually add warm milk, kneading until a soft, elastic dough forms. Add additional milk if necessary. Cover the bowl with a clean cloth and allow the dough to rise in a warm area for 60 minutes until doubled in volume.
02 - In a separate bowl, combine crumbled feta, shredded mozzarella, chopped parsley, nigella or black sesame seeds if using, egg white, and freshly ground black pepper. Mix thoroughly to ensure even distribution.
03 - Preheat oven to 375°F. Line a baking sheet with parchment paper to prevent sticking.
04 - Punch down the risen dough. Divide into 12 uniform portions, rolling each into a ball. Flatten each dough ball into a 4- to 5-inch circle. Place a generous tablespoon of cheese filling in the center.
05 - Fold dough edges over the cheese filling, forming triangular or oval pastries. Pinch the seams firmly to ensure each pocket is well sealed. Arrange pastries on the prepared baking sheet.
06 - Whisk together egg yolk and milk or water. Brush the surface of each fatayer with the mixture. Bake in the preheated oven for 18 to 22 minutes, or until the pastries turn golden brown.
07 - Allow the fatayer to cool slightly on a rack before serving warm or at room temperature.
# Expert Hints:
01 -
- The cheese filling is both nostalgic and playful mixing familiar flavors with a Mediterranean twist.
- Fatayer offer just the right amount of comfort and impressive looks for sharing or solo snacking.
02 -
- Don’t rush the dough proof—even a slightly chilly kitchen slows it down, so find that sunny windowsill or a barely warm oven to help it rise.
- If you skimp on sealing the seams, the cheese will try to escape (tasty, but messy) so press edges together fearlessly.
03 -
- If you see the dough drying out as you work, cover the pieces with a damp kitchen towel while shaping.
- Letting the fatayer cool on a rack keeps their bottoms from going soft—crispness is key.