From the Field

In the kitchen: Middle Eastern cheese pastry recipe

Middle Eastern cheese pastry

Savory cheese pastries are helping nourish 30,000 Syrian child refugees in Za’atari and Azraq refugee camps in Jordan, where World Vision, in partnership with the World Food Programme, provides the Healthy Meals Program. The daily meal consists of a cheese pastry, cucumber, and a piece of fruit. Not only is it nutritious, it’s easy to make. Try this recipe for cheese pastries, simplified by using refrigerated biscuit dough.

Recipe for Middle Eastern cheese pastry


  • 1 cup Monterey Jack or feta cheese
  • 1 cup ricotta cheese
  • 3 scallions, roughly chopped
  • 1 cup Italian parsley
  • 3 eggs
  • 3 Tbs water
  • 1 8-ounce tube of refrigerated flaky biscuit dough (not crescent rolls)
  • flour for rolling out the dough
  • sesame seeds for sprinkling (optional)


  1. Preheat oven to 350 degrees F.
  2. In a food processor, place cheeses, parsley, scallions, and 1 egg. Blend until smooth.
  3. On a lightly floured surface, separate each biscuit and roll out to about a 6-inch circumference.
  4. Spoon a tablespoon of the mixture onto each dough round.
  5. In a small bowl, add 2 eggs and water. Mix with a fork to combine into an egg wash.
  6. Brush the edges of each dough round with egg wash, then pinch the sides together so they overlap and form a triangle.
  7. Brush the top with the remaining egg wash.
  8. Place on a baking sheet with a little space around each one. Optional: Sprinkle with sesame seeds.
  9. Bake on the middle rack for 25 minutes or until golden brown on the outside and cooked through on the inside.
  10. Enjoy your cheese pastries!

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