Cheese Fatayer Recipe with Golden Flaky Crust

Cheese Fatayer holds a special place in my heart – and my kitchen! These golden, flaky Middle Eastern pastries filled with a savory cheese mixture have been my go-to appetizer for years. Whenever I make them, the smell of baked dough and melted cheese fills the house, and suddenly everyone magically appears in the kitchen. They're incredibly popular across Lebanon, Syria, and Palestine, where you'll find them at every family gathering and holiday table.

What makes cheese fatayer so irresistible is that perfect balance – crisp pastry hugging a warm, gooey center of feta and mozzarella brightened with fresh herbs. My version adds a secret twist of lemon zest that makes the flavors pop. They're surprisingly simple to make, yet impress everyone who tries them. One bite, and you'll understand why these cheesy triangles have been loved for generations!

Why You'll Love This Cheese Fatayer Recipe

Trust me, once you try these cheesy pockets of joy, you'll be hooked! Here's why this recipe stands out:

• So easy - The dough comes together in minutes with pantry staples
• Versatile - Perfect as appetizers, snacks, or even breakfast
• Crowd-pleaser - Disappear faster than you can say "fatayer" at parties
• Make-ahead friendly - Prepare dough and filling ahead for stress-free entertaining
• That golden crunch - The egg wash gives them that gorgeous, bakery-worthy shine

My favorite part? Watching people's eyes light up when they take that first cheesy bite!

Cheese Fatayer Ingredients

Gathering the right ingredients makes all the difference for perfect cheese fatayer. Here's what you'll need:

For the dough:

• 2 cups all-purpose flour (plus extra for dusting)
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• ½ teaspoon salt
• 3 tablespoons good-quality olive oil
• ¾ cup warm water (about 110°F)

For the cheese filling:

• 1 cup packed feta cheese, crumbled (about 6 oz)
• 1 cup shredded mozzarella cheese
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh mint, minced
• 1 teaspoon lemon zest (from about 1 lemon)
• Pinch of black pepper

For finishing:

• 1 egg
• 1 tablespoon water

A quick tip: Use block feta and mozzarella - pre-crumbled/shredded cheeses contain anti-caking agents that affect texture!

Equipment Needed for Cheese Fatayer

You probably have most of these basics already in your kitchen! Here's what you'll need:

• Large mixing bowl
• Wooden spoon or silicone spatula
• Clean kitchen towel (for dough rising)
• Rolling pin
• Baking sheet
• Parchment paper (optional but helpful)
• Pastry brush

That's it! No fancy gadgets required - just simple tools for homemade deliciousness.

How to Make Cheese Fatayer

Ready to roll up your sleeves? Making cheese fatayer is easier than you think! Just follow these simple steps for golden, cheesy perfection.

Step 1: Prepare the Dough

The secret to perfect fatayer starts with great dough! Here's how:

• Mix flour, yeast, sugar, and salt in a large bowl
• Create a well in the center and add olive oil plus warm water
• Stir with a wooden spoon until a shaggy dough forms
• Turn onto floured surface and knead for 5-7 minutes until smooth and elastic
• Place in oiled bowl, cover with a towel, and let rise for 1 hour (it should double in size)

Step 2: Make the Cheese Filling

While the dough rises, prepare that irresistible cheesy center:

• In a medium bowl, combine crumbled feta and shredded mozzarella
• Mix in chopped parsley, mint, and lemon zest
• Season with black pepper - hold off on extra salt until you taste (feta can be salty!)
• The mixture should hold together when pressed - add a teaspoon of water if too dry

Step 3: Shape and Bake the Cheese Fatayer

Now for the fun part - assembling your cheesy triangles:

• Preheat oven to 375°F (190°C) and line baking sheet with parchment
• Divide risen dough into 12 equal pieces (about golf ball size)
• Roll each piece into a 4-inch circle on floured surface
• Spoon 1 tablespoon filling into center of each circle
• Fold edges up to form a triangle, pinching seams tightly to seal (watch for sneaky cheese trying to escape!)
• Mix egg with water for egg wash and brush generously over each fatayer
• Bake for 15-20 minutes until beautifully golden brown

Pro tip: Resist eating them straight from the oven! Let cool for 5 minutes so the cheese sets slightly - though I won't judge if you sneak one while they're piping hot.

Tips for Perfect Cheese Fatayer

After making countless batches of cheese fatayer (some better than others!), I've learned a few tricks for guaranteed success:

• Taste before salting - Feta varies in saltiness, so always check your cheese mixture first
• Seal tightly - Pinch those triangle edges like your life depends on it to prevent cheese leaks
• Serve warm - They're good at room temp, but magical when the cheese is still oozy
• Double the batch - Trust me, you'll want extras! They freeze beautifully for quick snacks

My biggest lesson? Don't skimp on the egg wash - that glossy golden crust makes all the difference!

Cheese Fatayer Variations

While the classic cheese version will always be my favorite, fatayer dough works beautifully with other fillings too! Try these tasty twists:

• Spinach Fatayer: Swap cheese for sautéed spinach with onions, sumac, and lemon juice
• Meat Fatayer: Use seasoned ground lamb or beef with pine nuts and spices
• Za'atar Fatayer: Mix za'atar spice blend with olive oil for a vegetarian option

The possibilities are endless - once you master the dough, you can get creative with your favorite flavors!

Serving Suggestions for Cheese Fatayer

These cheesy delights taste amazing all on their own, but I love serving them with cool, creamy labneh or tzatziki for dipping - the contrast is heavenly! They're also perfect beside a crisp fattoush salad or with a side of pickled vegetables for balance. For breakfast, pair them with fresh mint tea!

Cheese Fatayer Storage & Reheating

The good news? These cheese fatayer keep beautifully! Store cooled leftovers in an airtight container:

• Fridge: Up to 3 days - reheat in 350°F oven for 5 minutes to regain crispness
• Freezer: Freeze unbaked fatayer on a tray first, then transfer to bags for 2 months. Bake straight from frozen, adding 5 extra minutes

Pro tip: Avoid microwaving - the oven keeps that perfect golden texture!

Cheese Fatayer Nutrition

Here's the scoop on what's in these tasty little cheese pockets! Remember, nutritional values are estimates and may vary based on your specific ingredients.

• Serving Size: 1 fatayer (about 2.5-inch triangle)
• Calories: 150
• Carbohydrates: 15g
• Protein: 5g
• Fat: 8g (3g saturated, 4g unsaturated)
• Sodium: 200mg
• Sugar: 1g
• Fiber: 1g

They pack a nice protein punch from the cheese while keeping carbs moderate. The olive oil in the dough gives those heart-healthy fats too. My grandma always said the fresh herbs count as vegetables - I'm choosing to believe her!

FAQs About Cheese Fatayer

I've gotten so many great questions about cheese fatayer over the years - here are answers to the ones I hear most often!

Can I use store-bought puff pastry instead of making dough?

While puff pastry works in a pinch, it won't give you that authentic fatayer texture. The homemade dough is softer and more bread-like, which balances perfectly with the cheese filling. But hey, no shame in the shortcut game if you're in a hurry!

How do I know when the dough has risen enough?

Look for it to double in size - about 1 hour at room temp. Do the finger test: poke it gently - if the indentation stays, it's ready! Cold kitchens may take longer, so be patient.

Can I freeze cheese fatayer after baking?

Absolutely! They freeze beautifully for up to 2 months. Reheat frozen fatayer in a 350°F oven for about 10 minutes to get that fresh-baked crispness back.

Why did my cheese filling leak out during baking?

Ah, the great cheese escape! This usually means the edges weren't pinched tightly enough. Next time, really seal those seams well and don't overfill them - about 1 tablespoon of filling per fatayer is perfect.

Can I make these dairy-free?

You can try vegan cheese alternatives, but fair warning - the texture won't be quite the same. For best results, look for firmer vegan cheeses that melt well. The dough itself is already dairy-free!

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