1 hr 30 mins
Susiecat too's Note:
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.
My Private Note
Units: US | Metric
For the dough
- 2 1/2 cups unbleached all-purpose flour (spooned into the cups and leveled)
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 9 tablespoons cold unsalted butter, cut into tablespoon-sized pieces
- 1/2 cup cool water
- 2 teaspoons fennel (optional) or 2 teaspoons cumin (optional) or 2 teaspoons caraway seeds (optional)
- 1 large egg, beaten with a pinch of salt for egg wash
- sesame seeds, for sprinkling
For the filling
- 1First make the dough:.
- 2Combine the flour, salt, baking powder, and sugar in a food processor fitted with the metal blade and process for 5 seconds.
- 3Add the butter and pulse 10 times, or until the mixture is the consistency of fine meal.
- 4With the machine running, add the water in a steady stream, taking about 10 seconds to do so.
- 5Process 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.
- 6If 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.
- 7Divide the dough into 24 pieces and shape into balls (3/4 ounce each).
- 8Cover the balls of dough loosely with a kitchen towel and let stand for 30 minutes.
- 9Next, the filling:.
- 10Place 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.
- 11Turn out onto a sheet of waxed paper or plastic wrap and pat into a 6 x 4–inch rectangle.
- 12Cut the cheese mixture into 1-inch squares.
- 13Adjust two oven racks to divide the oven into thirds and preheat the oven to 350°F
- 14Line two 14 x 17–inch baking sheets with silicone baking pan liners or cooking parchment.
- 15To shape the sambouseks, pat a ball of dough into a 4-inch circle on your unfloured work surface.
- 16Place 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.
- 17Fold the top half of the dough over the cheese and press the edges firmly to seal.
- 18Use a fingertip to crimp the edge of the dough back on itself, forming a fluted border.
- 19Place the sambousek on the prepared sheet.
- 20Repeat with the remaining dough and cheese, placing 12 sambouseks about 2 inches apart on each sheet.
- 21Paint the sambouseks with the egg wash.
- 22Bake 30 minutes, or until golden brown.
- 23Rotate 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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Nutritional Facts for Cheese Sambousek
Serving Size: 1 (90 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 284.9
- Calories from Fat 153
- Total Fat 17.0 g
- Saturated Fat 10.2 g
- Cholesterol 93.7 mg
- Sodium 496.3 mg
- Total Carbohydrate 22.8 g
- Dietary Fiber 0.7 g
- Sugars 0.5 g
- Protein 9.9 g