Cheese Fatayer Recipe

If you’re looking for a recipe that brings together warm, pillowy bread and a creamy, savory cheese filling, Cheese Fatayer is the answer to your cravings. This classic Middle Eastern baked pastry is a true crowd-pleaser, stuffed to the brim with melty mozzarella, tangy feta, and bright, fresh parsley in a fluffy, airy crust. Whether you’re sharing with friends, making them ahead for busy lunches, or serving as an appetizer at your next gathering, Cheese Fatayer always disappears in minutes and makes even everyday afternoons feel like a special occasion.

Ingredients You’ll Need

Cheese Fatayer uses only a handful of pantry staples and a few dairy delights to create its magic. Each ingredient plays a starring role in the dough’s tenderness, the filling’s lusciousness, or the crust’s golden crunch. Here’s what you’ll need, plus a few helpful notes for perfect results every time.

• Active dry yeast: This is what makes your dough rise tall and airy. Instant yeast works, too, if that’s what you have on hand.
• Sugar: Just a little to activate the yeast and lend a subtle sweetness to the dough.
• Warm water: Lukewarm from the tap is perfect—it helps kickstart the yeast without killing it.
• All purpose flour (1 cup & 1 1/2 cups): Use unbleached flour for best texture; don’t substitute with bread or cake flour.
• Kosher salt: Salt seasons both dough and filling for a balanced bite every time.
• Olive oil: Brings a fruity aroma to the dough and keeps it tender and moist.
• Freshly grated mozzarella (for filling and edges): Don’t pack it into the cup; let the shreds remain loose for melty perfection.
• Feta: Adds a delicious tang and authentic touch—don’t be afraid to crumble it generously.
• Freshly chopped parsley: This brightens the filling and adds a delightful fresh note.
• Unsalted butter: We’ll use this to create a garlicky glaze that takes the flavor over the top.
• Garlic powder: Super easy and infuses the crust with irresistible savory aroma.
• Egg: Helps give the crust its signature glossy, golden finish.
• Water: Just enough to make the egg wash brush on easily.

How to Make Cheese Fatayer

Step 1: Prepare Your Sponge

Start by creating the foundation for fluffy, delicious fatayer dough—mix the yeast, sugar, warm water, and just one cup of flour in a bowl. Cover the mixture with a damp paper towel and let it sit for 10 minutes. The sponge should get bubbly and start to smell wonderfully yeasty, a sign it’s already working its magic.

Step 2: Mix and Knead the Dough

After the sponge rests, add the remaining 1 1/2 cups of flour, the kosher salt, and olive oil. Grab a large wooden spoon and begin combining everything. If you’re lucky enough to have a stand mixer, go ahead and use it—but a little elbow grease works just as well. Turn the mixture onto a clean, lightly oiled surface and knead for 8 to 10 minutes. The dough will start off sticky, but trust the process and avoid adding any extra flour. With time (and a bit of patience), you’ll watch it transform into a soft, cohesive ball that’s beautiful to work with.

Step 3: Divide and Rest the Dough

Next, divide the dough into 10 equal balls—each should weigh about 62 to 65 grams. Don’t worry if they’re not exact; it’s all about giving them space to puff up. Cover the dough balls with a damp towel and let them rest for 10 minutes to relax the gluten, making shaping easier later.

Step 4: Shape the Cheese Fatayer

Dust your work surface with just a touch of flour and roll each ball to about half an inch thick. Now for the fun part—creating that iconic stuffed crust! Sprinkle a little freshly grated mozzarella around the edge (leave the filling for later), and carefully fold the dough over the cheese, sealing it in. Pinch the top and bottom to form a cute diamond shape. This step gives each Cheese Fatayer its signature, inviting look with cheesy edges in every bite.

Step 5: Prepare the Filling and Preheat the Oven

Preheat your oven to 425°F (218°C) and prepare a lined baking sheet. In a small bowl, mix together the remaining mozzarella, crumbled feta, and chopped parsley for the filling. In a separate dish, melt the butter and blend in the garlic powder and a pinch of salt to make the garlic butter. Whisk the egg and water to make your egg wash for brushing the crust.

Step 6: Fill, Brush, and Bake

Arrange the shaped dough on your baking sheet. Generously brush the crusts with egg wash and spread a bit of that aromatic garlic butter in the center of each. Fill every pie with your cheese mixture—don’t be shy! You want each Cheese Fatayer overflowing with creamy filling. Pop them in the oven and bake for 25 to 30 minutes, keeping a close watch at the end. The bottoms and crusts should turn beautifully golden and crisp, signaling they’re ready.

Step 7: Cool and Serve

Once the Cheese Fatayer are out of the oven, let them cool for a few minutes before serving. The aroma will be irresistible, but this little pause helps the cheese set and makes them easier to handle. Now, all that’s left is to enjoy the magic!

How to Serve Cheese Fatayer

Garnishes

Scatter over a little extra chopped parsley or a light sprinkle of sumac for a zesty finish, or add a handful of sesame seeds to the crust just before baking for added crunch and nutty flavor. A drizzle of olive oil on hot Cheese Fatayer can take them to a whole new level—feel free to get creative with your favorite fresh herbs, too.

Side Dishes

Cheese Fatayer pair beautifully with a simple tomato-cucumber salad, a bowl of briny olives, or a fresh tabbouleh. For a cozy experience, serve them hot alongside a cup of sweet black tea or a creamy yogurt dip to balance their richness. They also shine as part of a big mezze platter if you’re feeding a crowd.

Creative Ways to Present

If you’re entertaining, arrange your Cheese Fatayer on a wooden board, interspersed with roasted vegetables and little jars of pickles. Mini fatayers make a fabulous appetizer for parties—simply divide the dough into smaller balls and decrease the baking time a touch. Or, set up a DIY station and let guests fill and shape their own for a memorable, hands-on gathering.

Make Ahead and Storage

Storing Leftovers

Once your Cheese Fatayer have cooled completely, store them tightly wrapped or in an airtight container. They hold up well at room temperature for a couple of days, but if you have more than you can eat, they’ll last in the fridge for up to a week. Just be sure to keep out air to prevent them from drying out.

Freezing

Cheese Fatayer are excellent candidates for freezing! Place them on a tray to freeze individually first, then move them to a zip-top bag once solid. They’ll stay fresh for up to three months. When you’re ready, bake straight from the freezer or thaw overnight in the fridge for best results.

Reheating

To bring leftover Cheese Fatayer back to life, pop them onto a baking sheet and reheat in a 350°F (175°C) oven for about 10 minutes, or until warmed through and crisp. A quick zap in the microwave works in a pinch, but the oven keeps the crust beautifully crispy.

FAQs

Can I use different cheeses for the filling?

Absolutely! While mozzarella and feta are classic, feel free to experiment with halloumi, akkawi, ricotta, or even sharp cheddar for a new twist. The key is to use cheeses that melt well and give a nice balance of creaminess and tang.

Is it possible to make Cheese Fatayer dough ahead of time?

Yes, you can prepare the dough a day ahead! Let it rise, shape it into balls, then cover and refrigerate overnight. Let them come to room temperature before rolling and filling for best results.

Can I make Cheese Fatayer without egg wash?

You can skip the egg wash if you prefer, but it does help create that golden, shiny crust. If you’re avoiding eggs, brush the crust with a little milk or a mixture of oil and water for a similar effect.

Why is my dough so sticky? Should I add more flour?

It’s normal for this dough to start off sticky! Resist the urge to add extra flour. With thorough kneading on an oiled surface, the dough will come together and yield a wonderfully soft, airy fatayer after baking.

How do I keep the cheese from leaking out during baking?

Seal the edges of your Cheese Fatayer well when folding and shaping them, and pinch those seams tight. If you spot any holes, patch them up with a bit of excess dough before filling and baking to keep every bit of cheesy goodness inside.

Final Thoughts

I hope you have as much fun making and sharing Cheese Fatayer as I do—there’s nothing quite like pulling a tray of golden, cheesy pastries from the oven and watching them vanish in a flash. So gather your ingredients, invite a friend or two to help shape, and let the comforting aroma fill your kitchen. Trust me, once you taste your own Cheese Fatayer, you’ll want to make them a regular part of your baking repertoire!

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