07/11/2025
Sambousek golden flaky pastry filled with cheesy goodness
Dough
Ingredients:
• 1 kg plain flour
• 250 g unsalted butter, melted
• ½ cup canola oil
• ½ cup milk (room temperature)
• 1 tablespoon white vinegar (this helps the pastry blister beautifully)
• 1 teaspoon table salt
• 1 tablespoon white sugar
• Warm water, as needed (start with 1/2 cup and add gradually until dough comes together)
• Canola oil, for frying
Method:
• Mix wet ingredients: In a large bowl, combine the melted butter, canola oil, milk, vinegar, sugar, and salt. Stir well to blend.
• Add the flour while mixing until a dough starts to form. Add warm water a little at a time until you get a soft, smooth dough — it should be pliable but not sticky.
• Knead: Knead for about 5–7 minutes until smooth and elastic.
• Rest: Cover the dough with plastic wrap or a damp towel and let it rest at room temperature for at least 1 hour (you can go up to 3 hours).
• Roll and shape:
• Roll the dough out thinly (around 2 mm thick).
• Cut circles using a round cutter (about 10–12 cm diameter).
• Place a spoonful of cheese filling in the center, fold into a half-moon, and press edges firmly to seal (you can crimp with a fork or twist the edges).
• Fry:
• Heat canola oil in a deep pan to 180°C.
• Fry sambousek in small batches until golden and blistered, flipping once.
• Drain on a wire rack for maximum crispness (not paper towel — it traps steam).
Cheese Filling
Ingredients:
• 1 cup feta cheese, crumbled
• 1 cup halloumi cheese, finely diced or grated
• 2 cups mozzarella cheese, shredded
• 1½ teaspoons nigella seeds
Method:
• Combine all cheeses and nigella seeds in a bowl.
Mix well until evenly combined
