Cheese Fatayer Recipe
Cheese Fatayer is one of those irresistible Middle Eastern pastries you just can’t get enough of—pillowy-soft dough, loaded with a molten, savory cheese filling, crisp golden edges, and a fragrance that draws everyone to the kitchen. Whether you’re hoping for a flavor-packed snack, a centerpiece for a mezze spread, or a cozy treat to share with loved ones, Cheese Fatayer always delivers. The glistening, buttery crust, the gooey blend of mozzarella and feta, and that hint of garlic make each bite something truly special.
Ingredients You’ll Need
Don’t let the list fool you—each ingredient here has a purpose, and together, they create the unmistakable texture, flavor, and aroma of real Cheese Fatayer. Simple pantry staples transform into pure magic, so choose the best you can find and get ready for a hands-on experience!
- Active dry yeast: Gives the dough its signature pillowy rise and tender crumb.
- Sugar: Just enough to feed the yeast and give subtle sweetness to the bread.
- Warm water: Lukewarm is key for activating yeast without scorching it—think bathwater warm!
- All-purpose flour (1 cup for sponge): The first addition creates the initial structure and helps the yeast bloom.
- All-purpose flour (1 1/2 cups for dough): Finishes off the dough, giving it enough body and density for shaping your pies.
- Kosher salt (dough): Balances the flavors in the dough and highlights the cheesiness inside.
- Olive oil: Makes the dough supple, golden, and ever-so-slightly fruity.
- Freshly grated mozzarella (filling): For that glorious cheese pull and gooey, stretchy filling.
- Feta cheese: Adds tang, richness, and a touch of saltiness to the filling.
- Freshly chopped parsley: Brings freshness, color, and a little herbal lift to the cheese mix.
- Unsalted butter: Forms the base for the garlicky brush that flavors the center of each pie.
- Garlic powder: Makes the melted butter aromatic and completely irresistible.
- Kosher salt (for butter): Rounds out the flavor of the garlic butter brushed on each pastry.
- Egg: Whisked into an egg wash for a glossy, golden finish as your Cheese Fatayer bakes.
- Water (for egg wash): Loosens the egg for easier brushing over the delicate dough edges.
- Freshly grated mozzarella (for crust): Sprinkled around the edges for an extra cheesy, melty touch in every bite.
How to Make Cheese Fatayer
Step 1: Prepare the Sponge
Begin by combining your yeast, sugar, warm water, and 1 cup of all-purpose flour in a mixing bowl. This mixture is called a “sponge,” and it gives the yeast a head start, promising you extra light and fluffy dough. Cover your bowl with a damp towel and let it sit for about 10 minutes. You’ll know it’s ready when the surface is bubbly and smells fresh and yeasty—already, your kitchen should be filling up with promise!
Step 2: Make and Knead the Dough
Once your sponge looks alive and foamy, stir in the remaining 1 1/2 cups of flour, the salt, and the olive oil. Mix with a large spoon until shaggy, then get in there with lightly oiled hands (or use a stand mixer with a dough hook). Knead the dough for 8 to 10 minutes. It starts sticky, but trust the process! As you knead on an oiled surface, the dough shifts from sticky to supple and beautifully smooth, all without adding extra flour. This is how you get that signature soft, airy Cheese Fatayer texture with none of the heaviness.
Step 3: Divide and Rest the Dough
Using a kitchen scale or your best estimate, separate the dough into 10 equal portions, about 62-65 grams each. Shape into smooth balls and cover with a damp towel. Let them rest for another 10 minutes—this pause gives the gluten a chance to relax, making the dough easier to roll out later and contributing to a tender pastry bite.
Step 4: Shape the Cheese Fatayer
Now for the most satisfying part! Lightly dust your work surface with flour, grab a dough ball, and roll it out to about half an inch thick. Next, sprinkle some plain mozzarella around the edge of the circle—don’t use the cheese filling yet, just mozzarella for the border. Carefully fold the dough over this cheesy edge and press to seal, forming a ring. Then, gently pinch and shape the pie into a diamond by folding in two sides and pinching the top and bottom. This keeps the filling nestled inside and gives Cheese Fatayer their classic, inviting shape. Repeat with each ball.
Step 5: Prepare the Cheese Filling and Garlic Butter
In a mixing bowl, combine the rest of your freshly grated mozzarella, crumbly feta, and a handful of chopped parsley. Taste the mix and get excited—it’s fresh, salty, and oh-so-cheesy! In a separate dish, melt the butter, stir in the garlic powder and salt, and set it aside. These will become your flavor powerhouses.
Step 6: Fill and Brush the Pies
On a parchment-lined baking sheet, arrange your shaped dough. Whisk the egg and water together for an egg wash. Brush the sealed edges generously to get that golden finish when they bake. Next, brush the center of each pie with your garlic butter. Now fill each Cheese Fatayer generously with the cheese-parsley mixture, using every last bit. The more overfilled they look, the better—they’ll settle and melt perfectly in the oven.
Step 7: Bake to Golden Perfection
Preheat your oven to 425°F (218°C). Slide the sheet in on the center rack and let your Cheese Fatayer bake for 25-30 minutes. Ovens all have a mind of their own, so begin checking at 20 minutes—the goal is a golden, crisp bottom and gleaming, deep-golden crust. The cheese should be bubbling and just starting to brown in spots. Take a moment to bask in their glorious aroma when you open the oven door!
Step 8: Cool Slightly and Serve
Once your Cheese Fatayer are out of the oven, let them cool for a few minutes. This helps the cheese filling set slightly, so no one burns their mouth (as tempting as they are). They’re best enjoyed warm, when the cheese is still gooey, the crust shatters delicately, and the flavors sing.
How to Serve Cheese Fatayer
Garnishes
For that final flourish, sprinkle your Cheese Fatayer with a few extra chopped herbs—parsley or mint work beautifully. A drizzle of olive oil or a tiny scattering of sesame seeds amps up their visual appeal and adds an extra pop of flavor as you bite in.
Side Dishes
Nothing pairs better with Cheese Fatayer than something bright and fresh to balance all that cheese. Serve alongside crisp tomato-cucumber salad, tangy olives, or a dollop of thick yogurt. A simple mug of hot tea is traditional and oh-so-comforting.
Creative Ways to Present
Try baking mini Cheese Fatayer for an eye-catching party platter, or go big and make one large pie to slice and share at the table. Arrange them on a rustic wooden board with colorful vegetable sticks, roasted nuts, and hummus for a dreamy mezze spread. Their diamond shape always steals the spotlight!
Make Ahead and Storage
Storing Leftovers
To save leftover Cheese Fatayer, simply cool completely, then store in an airtight container. They’ll stay soft for a day or two at room temperature, but for longer freshness, keep them in the refrigerator for up to a week.
Freezing
Cheese Fatayer freeze surprisingly well. Arrange cooled pastries in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. They’ll keep for 2–3 months and make speedy snacks or lunches whenever you crave one!
Reheating
To revive that fresh-baked magic, reheat Cheese Fatayer in a 350°F oven for about 8–10 minutes, or until the cheese is melty and the crust regains its lovely crispness. They can be microwaved in a pinch, but the oven or toaster oven gives vastly better results.
FAQs
Can I use a different type of cheese in Cheese Fatayer?
Absolutely! While the mozzarella and feta combo is classic, you can experiment with mild cheddar, halloumi, or even ricotta. Just make sure you retain a balance of meltiness and tang for the right filling texture and flavor.
Why does the dough start off sticky? Should I add more flour?
Sticky dough may seem tricky, but it’s the secret to a fluffier, airier Cheese Fatayer. Resist the urge to add more flour—kneading on an oiled surface helps everything come together beautifully, without drying out the dough.
Can I prepare the dough ahead of time?
Yes! After kneading, you can cover the dough tightly and refrigerate overnight. Let it come back to room temperature and rise a bit before shaping and filling the next day.
How do I prevent the Cheese Fatayer from leaking cheese during baking?
Make sure to thoroughly seal the edges of your pies, especially around the cheesy crust border. Pinching the top and bottom well helps maintain the diamond shape and keeps all that cheesy goodness inside.
What’s the best way to serve Cheese Fatayer for a party?
Arrange them on a large platter, sprinkle with herbs, and set out bowls of yogurt sauce, chopped veggies, and olives. They look gorgeous, travel well, and are just as tasty at room temperature—making them perfect for sharing!
Final Thoughts
If you’re looking for a homemade treat that’s both comforting and impressive, Cheese Fatayer truly delivers every time. Their tender, flavorful bread and gooey, rich cheese filling are irresistible. Don’t wait for a special occasion—give this recipe a try and enjoy the simple pleasure of sharing warm, golden Cheese Fatayer with people you love.
Print
Cheese Fatayer Recipe
- Total Time: 1 hour
- Yield: 10 pies 1x
- Diet: Vegetarian
Description
Cheese Fatayer is a delightful Middle Eastern pastry filled with a savory cheese mixture, perfect for any occasion. These hand pies are a delicious treat that can be enjoyed as a snack or part of a meal.
Ingredients
Dough:
- 1 tbsp Active dry yeast
- 2 tbsp Sugar
- 1 cup Warm water
- 1 cup All purpose flour (125 grams)
- 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
- 1 1/4 cups Feta
- Handful Freshly chopped parsley
Garlic Butter:
- 4 tbsp Unsalted butter
- 1/2 tbsp Garlic powder
- 1/4 tsp Kosher salt
Egg Wash:
- 1 Egg
- 2 tbsp Water
- Handful Freshly grated mozzarella (for crust)
Instructions
- Prepare your sponge: Mix yeast, sugar, warm water, and 1 cup flour. Cover and let sit.
- Prepare your dough: Add remaining flour, salt, and olive oil. Knead until smooth.
- Separate dough: Divide into 10 balls and rest for 10 minutes.
- Shape pies: Roll out dough, add mozzarella to edges, fold, and shape.
- Baking: Preheat oven to 425°F. Bake pies for 25-30 minutes.
- Serve: Allow to cool slightly before serving.
- Storage: Store leftovers airtight at room temperature or in the refrigerator.
Notes
- Do not add extra flour to the dough.
- Ensure cheese mixture generously fills each pie.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg
Keywords: Cheese Fatayer, Middle Eastern, Hand Pies, Savory Pastry, Cheese Filling
