No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Sambusak

Note: This recipe courtesy of Suzanne Sasson

  • yield: Makes about 50

advertisement

advertisement

Ingredients

For the Dough

  • 2 1/2 cups all-purpose flour
  • 1/2 cup semolina flour
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3/4 teaspoon salt
  • 1/4 cup warm (110 degrees) water, plus more as needed
  • 1/4 cup sesame seeds

For the Filling

  • 1 pound freshly grated muenster cheese
  • 1 large egg, lightly beaten
  • Pinch of salt (optional)

Cook's Note

Uncooked sambusak can be frozen for up to 3 months.

Directions

  1. Step 1

    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.

  2. Step 2

    Prepare the Filling: In a large bowl, gently stir to combine cheese, egg, and salt, if using; set aside.

  3. Step 3

    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.

  4. Step 4

    Bake until edges are lightly golden, 15 to 20 minutes; do not allow sambusak to brown as filling will dry out. Serve warm.

Related Topics

advertisement

advertisement