Feteer Baladi
Egyptian flaky pastry layered with butter and stuffed with cheese, herbs, or vegetables. A showstopping breakfast or appetizer with crispy, shattering layers that rival any croissant.
- Total time
- 45 min
- Servings
- 4
- Calories
- 612
- Protein
- 18g
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon kosher salt
- ¾ cup warm water
- 2 tablespoons vegetable oil
- 1 cup unsalted butter, melted
- 1.5 cups white cheese (feta or mozzarella), crumbled
- ½ cup fresh Italian parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- 1
In a large bowl, whisk together 2.5 cups all-purpose flour and 1 teaspoon kosher salt. Make a well in the center and pour in 0.75 cup warm water and 2 tablespoons vegetable oil.
- 2
Mix with your hands or a wooden spoon until a shaggy dough forms, then knead for 8-10 minutes until the dough becomes smooth and slightly elastic. It should be softer than bread dough but not sticky—if it's too wet, dust with a bit more flour.
- 3
Divide the dough into 4 equal portions and shape each into a ball. Lightly oil a work surface or baking sheet and place the balls on it, spacing them 2 inches apart. Cover loosely with plastic wrap and let rest for 15 minutes—this relaxes the gluten so the dough stretches easily.
- 4
Working with one dough ball at a time, place it on a clean work surface or on a large piece of parchment paper. Using your fingertips, gently stretch and coax the dough outward from the center, working from the inside out. Rotate the dough as you go, stretching it into a large, thin rectangle about 12 × 16 inches—you should almost see through it, like a thin sheet. The goal is to create a membrane thin enough to be delicate, not tear it.
- 5
Brush the entire stretched dough generously with melted butter, using about 2-3 tablespoons per sheet. Leave a 0.5-inch border around the edges.
- 6
Prepare the filling: In a small bowl, combine 1.5 cups crumbled white cheese, 0.5 cup finely chopped fresh Italian parsley, 2 tablespoons finely chopped fresh dill, 0.5 teaspoon kosher salt, and 0.25 teaspoon black pepper. Mix gently with a fork.
- 7
Sprinkle about 1/2 cup of the filling mixture evenly across the buttered dough, leaving those 0.5-inch borders clear. The filling doesn't need to cover every inch—the cheese and herbs will distribute as you fold.
- 8
Fold the dough sheet in half lengthwise, then fold again widthwise into quarters, creating a compact packet about 6 × 8 inches. The folding creates multiple thin layers—this is what gives feteer baladi its signature shattered, flaky texture. Place the folded packet seam-side down on a lightly oiled baking sheet. Repeat steps 4-8 with the remaining 3 dough balls and remaining filling.
- 9
Preheat a 425°F oven for 10 minutes while your packets rest. Brush the top of each folded pastry packet with a light coat of remaining melted butter.
- 10
Bake on the middle oven rack for 15-18 minutes, until the pastry is deep golden-brown and crispy on top. The edges will puff up slightly and turn a rich caramel color. You should hear a faint crackling sound as the layers crisp up.
- 11
Remove from the oven and let cool for 2 minutes on the baking sheet—this allows the layers to set. Transfer to a serving plate and serve warm. The pastry will shatter as you bite into it, releasing the creamy, herbed cheese filling. Serve with a squeeze of fresh lemon juice if desired.
Tools you’ll need
- large mixing bowl
- wooden spoon or dough hook
- work surface or large cutting board
- plastic wrap
- parchment paper or large work surface
- baking sheet
- pastry brush
- small mixing bowl
- fork
- oven
- instant-read thermometer (optional)
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