Cheese Fatayer (Lebanese Cheese Pastries)
These savory Levantine hand pies are filled with a delicious blend of mozzarella, feta, and fresh herbs inside a soft, golden-baked dough. Perfect for breakfast, snacks, or appetizers, these cheese fatayer are easy to make and bursting with authentic Middle Eastern flavors.
Ingredients
- For the Dough:
- 3 cups all-purpose flour 420g
- 2 ¼ tsp instant yeast 7g
- 1 tbsp sugar 12.5g
- 1 tsp kosher salt 5g
- ½ cup warm water 120g
- ½ cup warm milk 120g
- ¼ cup olive oil 53g
- For the Cheese Filling:
- 1 ½ cups shredded mozzarella 340g
- 1 ½ cups crumbled feta 340g
- ¼ cup fresh parsley finely chopped
- 2 tbsp fresh mint finely chopped
- For Garnish:
- 1 egg beaten
- 1-2 tbsp black and/or white sesame seeds untoasted
Instructions
- Prepare the Dough: In a stand mixer bowl, combine flour, yeast, sugar, and salt. Add warm water, warm milk, and olive oil. Knead using the dough hook for 5-7 minutes, until a soft dough forms. If sticky, add more flour, 1 tbsp at a time.
- Let It Rise: Lightly coat the dough ball with oil, cover with a towel, and let it rise for 1 hour in a warm place.
- Make the Cheese Filling: While the dough rises, mix mozzarella, feta, parsley, and mint in a bowl.
- Divide and Shape: Once the dough has doubled in size, divide it into 12 equal pieces (or 18 for mini fatayer). Shape each into a ball, cover, and let rest for 10 minutes.
- Roll Out: Preheat the oven to 400°F (205°C). Roll each dough ball into a ¼-inch thick circle. Place on a parchment-lined baking sheet. Flip each circle sticky side up to help seal the fatayer better.
- Fill and Shape: Place 1-2 tbsp of cheese mixture in the center of each dough circle. Pinch opposite sides together to form a diamond or boat shape, ensuring the edges are sealed well.
- Egg Wash & Garnish: Brush the edges with beaten egg and sprinkle with sesame seeds.
- Bake: Bake for 10-12 minutes or until golden brown and the cheese is melted.
- Serve Warm: Enjoy with a side of yogurt or fresh salad.