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Cheese Fatayer Recipe

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3.8 from 2 reviews

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

Dough Sponge:

  • 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)

Dough:

  • 1 1/2 cups All purpose flour (188 grams)
  • 2 tsp Kosher salt
  • 1/3 cup Olive oil

Cheese Filling:

  • 3 cups Freshly grated mozzarella (loosely packed)
  • 1 1/4 cups Feta cheese
  • Handful Freshly chopped parsley

Garlic Butter Egg Wash:

  • 4 tbsp Unsalted butter
  • 1/2 tbsp Garlic powder
  • 1/4 tsp Kosher salt
  • 1 Egg
  • 2 tbsp Water

Additional:

  • Handful Freshly grated mozzarella for crust edges

Instructions

  1. Prepare your sponge: 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.
  2. Make the dough: 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.
  3. Knead the dough: 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.
  4. Divide and rest dough balls: 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.
  5. Shape the cheese pies: 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.
  6. Form the crust: 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.
  7. Preheat the oven: Preheat your oven to 425°F (218°C) to prepare for baking.
  8. Prepare garlic butter egg wash: Melt unsalted butter and mix with garlic powder and kosher salt. Beat the egg with water to create an egg wash.
  9. Assemble on baking sheet: 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.
  10. Fill the pies: Generously stuff each pie with the cheese filling mixture, using all of the prepared filling evenly across all 10 pies.
  11. Bake: 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.
  12. Cool and serve: Remove from the oven and let cool for a few minutes before serving warm with a cup of tea or your favorite beverage.
  13. Storage: 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

  • Do not add extra flour beyond the specified amount to keep the dough fluffy and airy.
  • The initial dough will be sticky but will become manageable after kneading on an oiled surface.
  • Use fresh grated cheese rather than pre-packaged shredded cheese for better texture and melt quality.
  • Keep an eye during baking as oven temperatures vary, checking for golden brown crust and baked bottoms to avoid under or over-baking.
  • To reheat, warm in a low oven to retain crispiness and melted cheese texture.
  • You can substitute mozzarella with other mild melting cheeses if desired, but keep feta for tanginess.

Find it online: https://bitezly.com/cheese-fatayer-recipe/