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1
To make the dough, mix the flour, smead, butter, and salt in a large mixing bowl.
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2
Be sure to beat the butter first to avoid clumps in the dough mixture.
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3
Add 1/2 cup warm water in small measures, allowing the dough to incorporate more of the butter after each addition.
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4
Mix well.
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5
Dough should be soft and moist.
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6
Cover and set aside.
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7
To make the filling, combine the cheese and eggs in a medium mixing bowl.
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8
Stir gently.
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9
Preheat the oven to 350F.
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10
Divide the dough into thirds.
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11
Take one-third and further divide it into walnut-size balls.
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12
Dip one side of each ball in the sesame seeds.
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13
With a tortilla press or a rolling pin, flatten each ball, sesame-seed side down, into a 2-inch round.
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14
Place 1 teaspoon of the filling in the center of each round.
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15
Fold each round in half, covering the filling, so that the sesameseed side faces up.
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16
Firmly pinch the ends closed.
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17
If you like, form the traditional twisted edge.
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18
Start at one end and press the edge of the dough between the thumb and forefinger twisting inward, creating 5 to 6 twists.
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19
Repeat steps 4 and 5 two more times with the remaining dough and filling.
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20
(At this point the sambousak can be frozen for later use.)
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21
Place the filled pastries on an ungreased baking sheet.
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22
Bake for about 15 minutes, or until the sambousak are lightly browned.
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23
(Frozen sambousak should be baked at 400F for about 20 minutes.)
