Cheese Fatayer Pockets (Printable version)
Golden baked pockets filled with feta, mozzarella and parsley—ideal for snacks, mezze, or light meals.
# What You'll Need:
→ 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
→ Brushing
13 - 1 egg yolk
14 - 1 tablespoon milk or water
# Directions:
01 - In a large bowl, combine flour, yeast, sugar, and salt. Add olive oil and blend thoroughly. Gradually incorporate warm milk, kneading until a soft, elastic dough forms. Add extra milk as necessary to ensure smooth texture. Cover and leave in a warm location to rise 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 ground black pepper. Mix until evenly distributed to create a cohesive filling.
03 - Set oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
04 - Deflate risen dough and divide into 12 equal portions. Roll each portion into a ball and flatten into circles measuring 4 to 5 inches in diameter.
05 - Place a generous tablespoon of cheese filling in the center of each circle. Fold dough edges over the filling to form a triangle or oval, pinching seams securely to prevent leakage.
06 - Set shaped pastries evenly on prepared baking sheet. Whisk egg yolk with milk or water and gently brush the tops for a glossy finish.
07 - Transfer tray to oven and bake for 18 to 22 minutes or until surfaces are golden brown. Cool slightly on a rack before serving to ensure optimal texture and flavor.
# Expert advice:
01 -
- The crunchy, golden crust gives way to gooey cheese with every bite—trust me, it’s addictive.
- Fatayer are quick enough for a weeknight and impressive enough for a mezze spread, which is how they fast became my go-to party snack.
02 -
- If you don’t seal the edges completely, the cheese filling will make a dramatic escape all over your baking sheet.
- Using real warm milk (never hot) means the dough will rise beautifully without tasting yeasty or tough.
03 -
- Take the time to knead the dough until it’s truly elastic—your patience will pay off in softness later.
- Letting the freshly baked fatayer cool for just five minutes settles the cheese and keeps your pastry shells intact.