Cheese Fatayer are comforting, easy to make, and absolutely delicious. The dough is soft and fluffy, and the cheesy filling is warm, melty, and just salty enough. These pastries are perfect for sharing, ideal for both casual gatherings and festive occasions. You can make them ahead of time and reheat them for a quick snack or lunchbox treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Warm milk
Warm water
Sugar
Instant yeast
Olive oil
Salt
White cheese (like feta, Akkawi, or a mix with mozzarella)
Fresh parsley (optional)
Egg wash (egg yolk + splash of milk, for brushing)
Directions
In a small bowl, combine warm water, warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil.
Knead the dough for 8–10 minutes until smooth and elastic. Cover and let rise for 1 hour or until doubled in size.
In the meantime, prepare the filling by mixing cheese with chopped parsley if using. Drain any excess liquid.
Once the dough has risen, divide it into equal portions and roll each into a ball.
Roll out each ball into a thin circle. Place a spoonful of cheese filling in the center.
Fold the dough into a triangle shape by pinching three sides together to seal tightly.
Place the fatayer on a parchment-lined baking tray. Brush with egg wash.
Bake in a preheated oven at 375°F (190°C) for 15–20 minutes or until golden.
Let cool slightly before serving.
Servings and timing
This recipe makes approximately 12–16 fatayer, depending on size. Prep time: 1 hour 15 minutes (includes dough rising) Cook time: 15–20 minutes Total time: 1 hour 30–35 minutes
Variations
Zaatar Twist: Add a sprinkle of zaatar inside the filling for extra flavor.
Spicy Kick: Mix in chili flakes with the cheese for a spicy version.
Mini Fatayer: Make bite-sized versions for parties or kids’ lunchboxes.
Mixed Cheese: Combine different cheeses like feta, mozzarella, and halloumi for a creamier texture.
Vegan Option: Use dairy-free cheese and plant-based milk in the dough and wash.
Storage/Reheating
Store Cheese Fatayer in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm in a 350°F (175°C) oven for 5–7 minutes, or microwave briefly until heated through. They can also be frozen for up to 2 months. Reheat directly from frozen in the oven.
FAQs
What kind of cheese is best for fatayer?
A mix of salty white cheese like feta or Akkawi and melty cheese like mozzarella creates the perfect balance of flavor and texture.
Can I make the dough in advance?
Yes, you can refrigerate the dough after the first rise and use it within 24 hours.
How do I keep the fatayer from opening while baking?
Make sure to firmly pinch the edges and avoid overfilling. Chilling the shaped fatayer for 10 minutes before baking can help them hold their shape.
Are cheese fatayer eaten hot or cold?
They’re best warm, but also delicious at room temperature—great for picnics and lunchboxes.
Can I use store-bought dough?
Yes, pizza dough or pre-made dough can be used for convenience, though homemade offers the best texture.
Can I freeze unbaked fatayer?
Yes, shape and freeze them before baking. Bake straight from frozen, adding a few minutes to the cook time.
What dips go well with cheese fatayer?
They pair well with yogurt, labneh, or a cucumber and mint dip.
How can I make the dough softer?
Ensure your dough has enough hydration, knead it well, and don’t overbake the fatayer.
Can I add herbs to the dough?
Yes, adding dried herbs like oregano or thyme to the dough can give extra flavor.
Do I need an egg wash?
The egg wash gives the fatayer a beautiful golden color but can be skipped for an egg-free version.
Conclusion
Cheese Fatayer are a delightful combination of soft dough and savory filling that bring the taste of the Levant into your kitchen. Whether enjoyed fresh out of the oven or packed for a snack later, these pastries offer a flavorful and comforting experience every time.
Cheese Fatayer are soft, triangular Middle Eastern pastries filled with a savory cheese mixture and baked until golden. Popular in Lebanese and Levantine cuisine, they are perfect for breakfast, snacks, or mezze platters.
Ingredients
3 cups all-purpose flour
1/2 cup warm milk
1/2 cup warm water
1 tbsp sugar
2 tsp instant yeast
1/4 cup olive oil
1 tsp salt
1 1/2 cups white cheese (feta, Akkawi, or a mix with mozzarella), crumbled
2 tbsp fresh parsley, chopped (optional)
1 egg yolk + 1 tbsp milk (for egg wash)
Instructions
In a small bowl, mix warm milk, warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix to form a dough.
Knead the dough for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour or until doubled.
Meanwhile, mix the cheese and chopped parsley in a bowl. Drain any excess liquid.
Divide the risen dough into 12–16 equal balls. Roll each into a thin circle on a floured surface.
Place a spoonful of cheese filling in the center of each circle. Fold into a triangle by pinching three edges together tightly to seal.
Place the fatayer on a parchment-lined baking sheet. Brush tops with egg wash.
Bake in a preheated oven at 375°F (190°C) for 15–20 minutes until golden brown.
Let cool slightly before serving warm or at room temperature.
Notes
Use a mix of feta and mozzarella for a salty and melty filling.Chilling the shaped fatayer for 10 minutes before baking helps them hold their shape.To make them vegan, use plant-based milk and dairy-free cheese.Fatayer can be frozen before or after baking for up to 2 months.Serve with yogurt, labneh, or a cucumber-mint dip for extra flavor.
