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1
First make the dough:
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2
Combine the flour, salt, baking powder, and sugar in a food processor fitted with the metal blade and process for 5 seconds.
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3
Add the butter and pulse 10 times, or until the mixture is the consistency of fine meal.
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4
With the machine running, add the water in a steady stream, taking about 10 seconds to do so.
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5
Process for 1 minute. The dough will gather into a ball and form a mass that whirls around the blade. Feel the dough. It should be smooth, soft, elastic, and no longer sticky.
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6
If necessary, adjust the texture with droplets of water or small amounts of flour, processing a few seconds after each addition. If you want to add seeds to the dough, knead them in by hand on your work surface.
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7
Divide the dough into 24 pieces and shape into balls (3/4 ounce each).
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8
Cover the balls of dough loosely with a kitchen towel and let stand for 30 minutes.
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9
Next, the filling:
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10
Place the cheese, salt, cayenne, egg, and egg white in the work bowl of a food processor fitted with the metal blade and pulse very rapidly 20 to 30 times, until the mixture just begins to gather into a mass.
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11
Turn out onto a sheet of waxed paper or plastic wrap and pat into a 6 x 4-inch rectangle.
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12
Cut the cheese mixture into 1-inch squares.
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13
Adjust two oven racks to divide the oven into thirds and preheat the oven to 350u00b0F
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14
Line two 14 x 17-inch baking sheets with silicone baking pan liners or cooking parchment.
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15
To shape the sambouseks, pat a ball of dough into a 4-inch circle on your unfloured work surface.
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16
Place a square of the cheese mixture slightly below the center of the circle and pat it into a semicircular shape, leaving a bottom border of dough a scant 1/2 inch wide.
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17
Fold the top half of the dough over the cheese and press the edges firmly to seal.
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18
Use a fingertip to crimp the edge of the dough back on itself, forming a fluted border.
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19
Place the sambousek on the prepared sheet.
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20
Repeat with the remaining dough and cheese, placing 12 sambouseks about 2 inches apart on each sheet.
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21
Paint the sambouseks with the egg wash.
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22
Bake 30 minutes, or until golden brown.
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23
Rotate the pans top to bottom and front to back once during baking to ensure even browning. Use a wide metal spatula to transfer the sambouseks to wire cooling racks, and serve warm or at room temperature.
