Sambusaks Cheese Filled Pastries Recipes

Steps:

• For the Pastry.
• Combine butter, oil, and salt in a bowl.
• Add 1/2 cup hot water and stir.
• Gradually add 2 cups flour.
• Turn dough onto a floured surface and work in remaining flour.
• Knead until dough holds together; it will be soft.
• Form into a ball, wrap in plastic, and refrigerate for 30 minutes.
• For the Filling.
• Place feta, parmigiano-reggiano, eggs, baking powder, and pepper in a food processor and pulse until light and creamy.
• For the Turnovers.
• Preheat oven to 375°.
• Divide dough into 20 balls.
• On a floured surface, roll each ball into a round about 4'' in diameter.
• Place a heaping tablespoons of filling in center of each round.
• Brush edges with water, fold to enclose filling, then press edges with a fork to seal(Assembled sambusaks may be frozen.)
• Place sambusaks on 2 lightly greased cookie sheets, then brush with egg wash.
• Bake until golden, 30-35 minutes.

Steps:

• Prepare pastry:.
• Combine flour and salt in mixing bowl.
• Make well in center.
• Add sugar, butter and egg.
• Add wine and stir with fork until liquid is absorbed.
• Turn onto floured board.
• Knead until smooth.
• Divide dough into 4 equal parts.
• Roll on floured surface until 1/16" thick.
• Cut into 3 and 1/2" squares.
• Roll squares, diagonally onto forms (5" long by 1" in diameter cannoli forms or pieces of dowel).
• overlap corners.
• Seal with a little water.
• Heat 3/4" oil in heavy skillet to 375.
• Fry cannolis, 3 at a time, in hot oil.
• When light golden, remove from oil.
• Slip off of forms as soon as cool enough to handle.
• Let cool completely.
• Make filling.
• Combine sugar, flour and salt in top of double boiler.
• Slowly stir in scalded milk.
• Cook over boiling waer until mixture thickens.
• Combine 1 c mixture with eggs, beat well.
• pour mixture back into double boiler.
• Cook, stirring 3 minutes.
• Cool and stir in flavor.
• (Filling must be cold before adding ricotta.).
• Beat ricotta and powdered sugar until ricotta is smooth.
• Fold in custard, fruit and chocolate.
• With small spatula, fill cannoli, carefully packing filling.
• Refrigerate until serving time.
• Shells can be made ahead, frozen and filled as needed.

Steps:

• Preheat oven to 350 degrees. Prepare the dough: In the bowl of a food processor, combine all-purpose flour, semolina, butter, and salt; process until mixture resembles coarse meal, 8 to 10 seconds. While pulsing, add warm water in a slow, steady stream through feed tube, adding more, if necessary; process until dough just comes together. Dough should be soft and moist, not sticky. Cover bowl; set aside.
• Prepare the Filling: In a large bowl, gently stir to combine cheese, egg, and salt, if using; set aside.
• On a work surface, divide dough into thirds; keep two-thirds dough covered in the bowl. With remaining one-third dough, form walnut-sized balls, 1 to 1 1/2-inches in diameter. Place sesame seeds in a small bowl; dip each ball into sesame seeds to cover halfway. Using a tortilla press or the palm of your hand, flatten each ball, sesame-side down, into a 2 1/2-inch circle. Place 1 scant teaspoon of filling into center of circle; fold dough over filling to enclose, forming a half-moon shape. Press edges together to seal, and crimp edges decoratively using the back of a fork. Transfer to a parchment paper-lined baking sheet; cover with a damp towel to prevent drying out. Repeat with remaining dough and filling. Sambusak can be frozen at this point for up to 3 months.
• Bake until edges are lightly golden, 15 to 20 minutes; do not allow sambusak to brown as filling will dry out. Serve warm.