Cheese Sambousek

Recipe by Susiecat too
READY IN: 1hr 30mins




  • 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.