Sunday, July 1, 2012

Cheese Sambouseks -"A Baker's Odyssey" Personal Challenge #19


It's been raining here in the tropics. That miserable winter rain that puts everyone in a black mood. The drizzle that soaks you through. The bleak days where you long and hunger for sunshine.
We people of the tropics can put  up (well, sort of) with the long rainy days of summer, when the wet season never wants to end. It is a bit of a reprieve for the scorching heat. But come winter we look forward to the cool, bright, sunshine filled days where chores are no longer a chore and time spent in the kitchen a pleasure.
  

Today after a bleak start, the skies have cleared and the breeze is cool. Moods have lifted. Days like this are why we live in the northern tropics of Australia.

So, I hear you ask, "what has Cheese Sambouseks and tropical, winter days have in common?
Not a lot really.
Except on my list of pleasures which goes something like this -
Good food
Beautiful days
Pastries
Sunshine...



For this, the  nineteenth recipe in my personal challenge of baking my way through "A Baker's Odyssey" by Greg Patent, I used a mixture of cheeses. Ricotta, sharp cheddar and feta. Use up what ever you have left in the fridge just be sure to use a mixture of mild and sharp cheeses.

Cheese Sambouseks
 Makes 24 pastries

Dough for Granny's Kahk 

Filling
12ounces/340grams cheese (of your choice), shredded
pinch salt
pinch cayenne pepper
1 large egg
1 large egg white
1 large egg yolk, beaten with 1 teaspoon water for egg wash 
sesame seeds to sprinkle

Make up the dough as instructed in the linked post. Divide the dough into 24 pieces and cover them with a tea towel while you make up the filling - about 30 minutes.
Place the cheese, salt, cayenne, egg and egg white into the bowl of a food processor. Process until smooth.
Heat the oven to 350F/170C and line a couple of baking trays with baking parchment.


Roll out each ball of dough on an unfloured surface to 4inches/10cm circle. Take a good teaspoonful of the cheese mixture and place it slightly below the centre of the circle of dough.


Fold over the top half of the dough and press to seal.


 Using a fingertip push back the edge of the dough so that it fold over itself and forms a crimped edge.



Place on the prepare baking tray, brush with egg wash and sprinkle with seasame seeds. Bake for 30 minutes until golden.
 

These a equally good warm or at room temperature.

4 comments:

mireia badia said...

I had never heard of such a thing, it looks great!!!

Mary said...

These look beautiful and judging from the ingredients and the instructions you provided I'll wager they are delicious as well. Nicely done! Have a great day. Blessings...Mary

Cheap Ethnic Eatz said...

Never heard of sambouseks specifically but this is my type of dish. Hope you will attack your about page ;-)

Rosita Vargas said...

Te quedaron estupendas,abrazos hugs,hugs.