Cheese Fatayer Pockets (Printer-friendly)
Golden baked dough pockets stuffed with feta, mozzarella, and parsley - a savory Middle Eastern snack.
# What You'll 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, 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
→ For Brushing
13 - 1 egg yolk
14 - 1 tablespoon milk or water
# How to Prepare:
01 - Combine all-purpose flour, instant dry yeast, sugar, and salt in a large mixing bowl. Stir in olive oil, then gradually incorporate warm milk while kneading by hand or with a mixer until a supple, elastic dough forms. Adjust with additional milk if necessary. Cover and allow to rise in a warm environment for 60 minutes until dough volume doubles.
02 - In a separate mixing bowl, combine crumbled feta cheese, shredded mozzarella, freshly chopped parsley, nigella seeds if using, egg white, and season generously with black pepper. Stir until evenly incorporated.
03 - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper for easy removal.
04 - Punch down risen dough and divide into 12 equal portions. Roll each portion into a ball, then flatten each to a 4 to 5-inch circle using a rolling pin. Place a heaping tablespoon of cheese filling in the center of each round.
05 - Fold dough edges over the filling, shaping each piece into a triangle or oval. Pinch edges thoroughly to ensure a secure seal and prevent filling leakage.
06 - Position prepared fatayer on the lined baking sheet. Whisk egg yolk with milk or water, then brush the tops generously using a pastry brush.
07 - Bake in the preheated oven for 18 to 22 minutes until pastry achieves a rich golden-brown hue. Allow to cool slightly before serving.
# Expert Advice:
01 -
- Biting into a warm pocket with that fragrant, salty cheese blend feels like your little secret reward.
- It's a hands-on recipe, which makes the process almost meditative—plus, everyone always wants seconds.
02 -
- Once I didn't seal the pastry edges well enough, and I ended up with a cheesy mess on the pan—take your time pinching!
- If your dough feels tough, add a splash of milk and knead for another minute or two; it really makes a difference.
03 -
- If your kitchen is chilly, proof the dough next to your warm oven—it speeds things right along.
- A thin layer of oil on your hands will keep the dough from sticking during shaping, making everything neater.