Snacks 🤖 AI Generated

Cheese Fatayer – Crispy Baked Pastry Triangles

Golden, flaky Lebanese cheese-stuffed pastries with a melty akkawi filling, baked instead of fried. This Fat Switch version cuts 40% of calories while keeping every bit of that irresistible cheese pull and crispy exterior.

25m

Prep Time

28m

Cook Time

Servings

288

Calories

16g

Protein

🛒 Ingredients

✓ 4 sheets phyllo dough (thawed if frozen)
✓ 1 tbsp extra-virgin olive oil
✓ 1 tsp nigella seeds (optional, traditional garnish)
✓ Pinch of sea salt
✓ 2 tbsp water (for phyllo seal)
✓ 100g akkawi cheese, finely diced or grated
✓ 100g low-fat ricotta cheese, room temperature
✓ 1/4 tsp white pepper
✓ 1/2 tsp fresh mint, finely chopped (optional)

👨‍🍳 Instructions

1. Prep the Filling: In a small bowl, combine diced akkawi, ricotta, white pepper, and mint (if using). Stir gently until just combined—avoid overworking or the mixture becomes grainy. Set aside.

2. Set Up Phyllo Sheets: Remove phyllo from packaging and lay one sheet flat on a clean, dry work surface. Cover remaining sheets with a barely damp towel to prevent drying. (Phyllo dries out in seconds, so work quickly.)

3. Brush First Sheet: Using a pastry brush, lightly coat the entire first phyllo sheet with olive oil (use about 1/4 tbsp per sheet). Place a second sheet directly on top and brush again.

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4. Cut and Fill: Using a sharp knife, cut the brushed phyllo stack into 4 equal rectangles (roughly 4×6 inches each). Place 1.5 tbsp filling in the center of each rectangle, leaving a 1-inch border on all sides.

5. Fold into Triangles: Starting from one corner, fold phyllo to form a triangle, then fold again to create a smaller triangle. Keep the folds tight but gentle to avoid tearing. Seal the final flap with a dab of water if needed.

6. Prepare Remaining Fatayers: Repeat the brush-and-fill process with the remaining 2 phyllo sheets to create 4 more fatayers. You'll have 8 small triangles total (4 per serving).

7. Arrange and Garnish: Place all 8 fatayers on a parchment-lined baking sheet, seam-side down. Brush the tops lightly with remaining oil, then sprinkle with nigella seeds and a pinch of sea salt.

8. Bake Until Golden: Bake at 400°F (200°C) for 25–28 minutes, or until the edges are deep golden and the phyllo crackles. The cheese will be bubbling slightly at the seams—this is perfect.

9. Cool and Serve: Allow fatayers to cool on the baking sheet for 3–5 minutes (they firm up as they cool). Serve warm with a squeeze of fresh lemon juice and a small dish of labneh or Greek yogurt dip on the side.

📊 Nutrition per Serving

Calories288 kcal

Protein16g

Carbohydrates32g

Fat11g

🏷️ Tags

#Lebanese cheese pastry recipe#baked phyllo appetizers#akkawi cheese fatayer

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