Cheese Fatayer
User Reviews
5
Cheese Fatayer
Description
The dough for Cheese Fatayer is carefully mixed to be soft and slightly sticky, ensuring a tender texture after baking. Once the dough doubles in size twice during proofing, it is rolled into small balls. The cheese mixture combines mozzarella's meltability with the distinctive saltiness and crumbly texture of feta, brightened by fresh parsley and pepper. These fillings give the pastries a balance of creamy and savory notes.
After assembling the cheese-filled dough balls, baking at 400ºF results in golden, aromatic pastries with a soft interior. Cheese that starts to ooze during baking can be gently pressed back, maintaining the overall shape. These fatayer are suited for serving as finger foods or alongside meals for a flavorful accompaniment.
Proper dough kneading and covered resting during rising are essential for dough elasticity and moisture retention. Once baked and cooled, these pastries keep well refrigerated for up to four days.
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1 cup water warm
- 2 ¼ teaspoons instant yeast 1 packet
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- ¼ cup olive oil plus more for oiling the bowl
For the Cheese Mixture
- 3 cups mozzarella cheese shredded
- 1 cup feta cheese crumbled
- ¼ cup parsley chopped
- ½ teaspoon black pepper
Instructions
Make the Dough
- In a stand mixer fitted with the hook attachment, mix the flour, water, yeast, sugar and salt until it comes together in a shaggy mixture, about 1 minute. Add the olive oil and continue to mix until the dough becomes soft and smooth and lightly sticky without leaving any dough on your fingers, about 5 more minutes.
- Lift the dough from the bowl, lightly oil the bowl and return the dough back to the oiled bowl. Cover the dough in the bowl with a slightly damp kitchen towel and set aside at room temperature until the dough has puffed and risen to double its volume, about 90 minutes.
- Remove the dough and divide into 24 pieces, about 30 grams each, and shape into round balls. Let sit in an oiled tray covered until doubled in volume, about 30 more minutes.
Make the Cheese Mixture
- In a large bowl, combine the mozzarella cheese, feta cheese, parsley and black pepper. Set aside in the fridge until ready to use.
Assemble & Bake
- Preheat the oven to 400ºF. Line two baking sheets with parchment paper and lightly sprinkle flour on top.
- Divide the dough into the two trays with 12 balls each and keep them covered while you work.
- Use your hands to flatten the dough in a circular shape, about 5-inches wide. Place 2 heaping tablespoons of the cheese mixture inside each circle. Pinch the dough from two opposite sides up in the shape of a boat. Press the cheese mixture down.
- Bake for 14-16 minutes until the tops are golden brown and the cheese is melted. 2-3 minutes before they finish baking, you can use a spoon to push down any cheese that starts to ooze out.
Notes
- Knead the dough until it is smooth, elastic, and no longer sticks to hands or bowl to ensure proper texture.
- Lightly oil the bowl after kneading and keep the dough covered with a damp towel to prevent drying during rising.
- Press down any cheese that oozes out of the pastries two to three minutes before baking finishes to maintain shape.
- Store fully cooled cheese fatayer in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 2pies | |
| Calories | 270kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 29mg | 10% |
| Sodium | 709mg | 30% |
| Potassium | 95mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 291mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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