Cheese Fatayer Baked Pockets (Printable)
Soft, golden dough pockets filled with feta and mozzarella, brushed with yolk and baked until golden.
# What goes in:
→ Dough
01 - 2 cups all-purpose flour
02 - 1 teaspoon instant dry yeast
03 - 1 teaspoon sugar
04 - 1/2 teaspoon salt
05 - 2 tablespoons olive oil
06 - 3/4 cup warm 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 egg white
12 - Freshly ground black pepper, to taste
→ For Brushing
13 - 1 egg yolk
14 - 1 tablespoon milk or water
# Directions:
01 - In a large bowl, combine all-purpose flour, instant dry yeast, sugar, and salt. Add olive oil, mixing to distribute evenly. Gradually incorporate warm milk while kneading until a soft, elastic dough forms. Add additional milk as required. Cover and allow the dough to rise in a warm environment for approximately 60 minutes until doubled in volume.
02 - In a separate bowl, combine crumbled feta cheese, shredded mozzarella, fresh parsley, nigella seeds if using, egg white, and freshly ground black pepper. Mix thoroughly until homogeneous.
03 - Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking.
04 - Deflate the proofed dough. Divide evenly into 12 portions. Roll each piece 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 dough circle. Fold edges over the filling to achieve a sealed triangle or oval shape, ensuring seams are pinched closed.
06 - Place shaped fatayer on the prepared baking sheet. Whisk together egg yolk and milk or water, then gently brush the tops of each piece with the mixture.
07 - Bake in the preheated oven for 18 to 22 minutes until the pastries are golden brown. Allow to cool slightly before serving.
# Expert Advice:
01 -
- Shaping fatayer is unexpectedly relaxing and makes the kitchen smell like a hidden bakery.
- The cheesy filling is simply irresistible and pleases even the pickiest eaters.
02 -
- If the filling leaks, it usually means the seams weren't pinched enough—press harder next time.
- Letting the dough rest in a lightly oiled bowl makes cleanup and shaping so much easier.
03 -
- Add a spoonful of the filling at a time—the dough doesn't need to be overstuffed to taste luxurious.
- A sprinkle of nigella seeds or sesame on top transforms the look and adds amazing aroma.