Cheese Fatayer Baked Pockets (Printable Version)
Golden baked pockets stuffed with feta, mozzarella and parsley - ideal for mezze, snacks, or a light vegetarian meal.
# What You Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 1 teaspoon instant dry yeast
03 - 1 teaspoon granulated sugar
04 - 1/2 teaspoon salt
05 - 2 tablespoons olive oil
06 - 3/4 cup warm milk
07 - Additional milk as needed
→ Cheese Filling
08 - 7 ounces feta cheese, crumbled
09 - 3 ounces mozzarella cheese, shredded
10 - 2 tablespoons fresh parsley, finely chopped
11 - 1/2 teaspoon nigella seeds or black sesame seeds (optional)
12 - 1 egg white
13 - Freshly ground black pepper, to taste
→ For Brushing
14 - 1 egg yolk
15 - 1 tablespoon milk or water
# How-To:
01 - In a large mixing bowl, combine all-purpose flour, instant yeast, sugar, and salt. Add olive oil and mix thoroughly. Gradually incorporate warm milk, kneading until a soft, elastic dough forms. If necessary, add extra milk, a tablespoon at a time, to achieve desired texture. Cover bowl with plastic wrap or a clean towel and set aside in a warm location for 60 minutes until dough doubles in volume.
02 - In a separate bowl, blend crumbled feta, shredded mozzarella, chopped parsley, nigella or black sesame seeds if using, egg white, and a generous crack of black pepper. Mix until well combined and set aside.
03 - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper for easy removal and even baking.
04 - Deflate the risen dough and divide evenly into 12 portions. Roll each piece into a smooth ball. On a lightly floured surface, flatten each ball into a round measuring 4 to 5 inches in diameter.
05 - Place a generous tablespoonful of cheese mixture at the center of each dough round. Fold sides over to create a triangle or oval shape, firmly pinching seams to securely enclose the filling.
06 - Transfer shaped pastries onto the prepared baking sheet. Whisk egg yolk with milk or water and brush over the tops for an appealing sheen and color.
07 - Bake in the preheated oven for 18 to 22 minutes, or until golden brown and puffed. Allow to cool slightly before transferring to a serving dish.
# Expert Tips:
01 -
- Each fatayer pocket bursts with cheesy goodness and just the right blend of fresh herbs and buttery pastry.
- They freeze well (if any survive!), making them a reliable little treat for hurried lunches or picnic baskets.
02 -
- Underbaking leads to pale, doughy results—let them go longer for a crispy shell.
- Punching the dough down after rising keeps the pastries light and prevents air pockets.
03 -
- Let the dough rest after shaping if it springs back—it'll roll out more easily.
- Pressing the seams firmly (even with a damp fingertip) keeps the cheese from escaping.