Cheese Fatayer Pastry Pockets (Printable Version)
Yeast dough pockets filled with feta and mozzarella, sealed and baked until golden - perfect for mezze or snacks.
# What You'll Need:
→ For the 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
→ For the 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 (reserve yolk for brushing)
12 - Freshly ground black pepper, to taste
→ For Brushing
13 - 1 egg yolk
14 - 1 tablespoon milk or water
# How To Make It:
01 - In a large mixing bowl, blend all-purpose flour, instant yeast, sugar, and salt. Incorporate olive oil and gradually pour in warm milk, kneading until a soft, elastic dough forms. Add more milk if required. Cover the bowl and allow the dough to rise in a warm area for 60 minutes or until doubled in volume.
02 - In a separate bowl, combine crumbled feta, shredded mozzarella, parsley, nigella seeds if using, egg white, and freshly ground black pepper. Mix thoroughly until homogeneous.
03 - Preheat the oven to 375°F. Line a baking sheet with parchment paper to prevent sticking.
04 - Punch down the risen dough and divide it into 12 equal pieces. Shape each piece into a ball, then roll each into a flat circle measuring approximately 4 to 5 inches in diameter.
05 - Place a generous tablespoon of cheese mixture in the center of each dough circle. Fold the edges over the filling to form a triangle or oval, pinching seams securely to seal.
06 - Arrange the shaped pastries on the prepared baking sheet. Blend egg yolk with milk or water and brush the mixture over the tops for a glossy finish.
07 - Bake for 18 to 22 minutes until golden brown. Let cool slightly before serving.
# Expert Suggestions:
01 -
- This pastry bakes up with golden, tender pockets that make your kitchen smell like a Middle Eastern street corner in the morning.
- Each triangle cradles creamy, fresh cheese and herbs—a guaranteed crowd-pleaser that’s more forgiving than it looks.
02 -
- The first time, I sealed too loosely and the cheese bubbled out; really pinch the seams for tidy triangles.
- Swapping in halloumi or ricotta adds subtle shifts in flavor and texture—never be afraid to experiment with the filling.
03 -
- If your dough resists stretching, cover it and wait five minutes—the gluten just needs a rest.
- A pinch of sugar in the filling balances feta’s saltiness, especially if you’re using saltier cheeses.