Small, cheese-filled pastries, eaten as snacks. This recipe comes from the book "A Baker's Odyssey" by Greg Patent. It was recently featured on NPR.
Provided by Susiecat too
Categories Lunch/Snacks
Time 1h30m
Yield 24 pastries, 12 serving(s)
Number Of Ingredients 16
Steps:
- First make the dough:.
- Combine the flour, salt, baking powder, and sugar in a food processor fitted with the metal blade and process for 5 seconds.
- Add the butter and pulse 10 times, or until the mixture is the consistency of fine meal.
- With the machine running, add the water in a steady stream, taking about 10 seconds to do so.
- Process for 1 minute. The dough will gather into a ball and form a mass that whirls around the blade. Feel the dough. It should be smooth, soft, elastic, and no longer sticky.
- If necessary, adjust the texture with droplets of water or small amounts of flour, processing a few seconds after each addition. If you want to add seeds to the dough, knead them in by hand on your work surface.
- Divide the dough into 24 pieces and shape into balls (3/4 ounce each).
- Cover the balls of dough loosely with a kitchen towel and let stand for 30 minutes.
- Next, the filling:.
- Place the cheese, salt, cayenne, egg, and egg white in the work bowl of a food processor fitted with the metal blade and pulse very rapidly 20 to 30 times, until the mixture just begins to gather into a mass.
- Turn out onto a sheet of waxed paper or plastic wrap and pat into a 6 x 4-inch rectangle.
- Cut the cheese mixture into 1-inch squares.
- Adjust two oven racks to divide the oven into thirds and preheat the oven to 350°F
- Line two 14 x 17-inch baking sheets with silicone baking pan liners or cooking parchment.
- To shape the sambouseks, pat a ball of dough into a 4-inch circle on your unfloured work surface.
- Place a square of the cheese mixture slightly below the center of the circle and pat it into a semicircular shape, leaving a bottom border of dough a scant 1/2 inch wide.
- Fold the top half of the dough over the cheese and press the edges firmly to seal.
- Use a fingertip to crimp the edge of the dough back on itself, forming a fluted border.
- Place the sambousek on the prepared sheet.
- Repeat with the remaining dough and cheese, placing 12 sambouseks about 2 inches apart on each sheet.
- Paint the sambouseks with the egg wash.
- Bake 30 minutes, or until golden brown.
- Rotate the pans top to bottom and front to back once during baking to ensure even browning. Use a wide metal spatula to transfer the sambouseks to wire cooling racks, and serve warm or at room temperature.
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Krishok Rajayogandran
[email protected]Not bad, but I've had better.
Ayesha Subhani
[email protected]Overall, I thought this was a good recipe. I would make it again, but I would make a few changes.
Aghogho Ohwomrohwo
[email protected]I found the pastry to be a bit dry, but the filling was very tasty.
Eulogio Ceja
[email protected]These were a bit too cheesy for my taste, but my kids loved them.
Sergio Arroyo
[email protected]These cheese sambouseks are a delicious and easy-to-make appetizer. I highly recommend them!
Gcinile Ngubo
[email protected]I followed the recipe exactly and my cheese sambouseks turned out great! I'm so glad I found this recipe.
JerTaviia Taylor
[email protected]These are the best cheese sambouseks I've ever had! The filling is so flavorful and the pastry is perfectly flaky.
Carl Kyalo
[email protected]My family loved these cheese sambouseks. They're the perfect appetizer or snack.
JJ- GAMING
[email protected]I was skeptical about making my own cheese sambousek, but this recipe made it so easy. They turned out perfect!
Fiza Ali
[email protected]These cheese sambouseks were so good, I ate them all in one sitting! I'll definitely be making them again soon.
Jakub Bauer
[email protected]I love how easy this recipe is to follow. Even a beginner cook like me can make these delicious pastries.
Tyauna Johnson
[email protected]This cheese sambousek recipe was a hit at my last party! The flaky pastry and gooey cheese filling were a perfect combination.