Cheese Sambousek (Cheese Borek) Recipe

Introduction

Cheese Sambousek, also known as Cheese Borek, is a delightful Middle Eastern pastry filled with a creamy cheese mixture. Crispy on the outside and smooth inside, this treat is perfect for snacks or appetizers and offers a delicious alternative to traditional puff pastry snacks.

Ingredients

• 500 grams / 1 lb 2 oz / 3 1/4 cups all-purpose flour
• 1 teaspoon mahlab (optional)
• 1 tablespoon white vinegar
• 1 teaspoon salt
• 1 egg
• 2 tablespoons sugar syrup or granulated sugar
• 100 grams / 3.5 oz butter (room temperature)
• Water as needed (start with 1/2 cup or more to create a dry dough)
• 500 grams / 1 lb 2 oz cheese (your choice)
• 3 tablespoons sunflower or canola oil
• 2 tablespoons all-purpose flour
• 1 cup milk
• A pinch of nigella seeds (optional)
• 1/4 teaspoon mahlab (optional)
• To make the flour slurry:
  • 1/3 cup all-purpose flour
  • 1/3 cup water

Instructions

1. Step 1: In a bowl, combine the flour, beaten egg, white vinegar, sugar, and salt. Gradually add water starting with 1/2 cup until you form a stiff, elastic dough. Keep the dough firm and avoid adding too much water.
2. Step 2: Knead the dough for about 5 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest at room temperature for at least 20 minutes.
3. Step 3: Knead the softened butter into the dough until fully incorporated and the dough becomes smooth, shiny, and elastic.
4. Step 4: Cover the dough with cling film and refrigerate overnight, or for up to 3 days. This dough works well as an easy alternative to puff pastry.
5. Step 5: To make the filling, heat sunflower oil in a saucepan for a few seconds, add flour, and whisk to form a paste. Cook for 30 seconds.
6. Step 6: Gradually add 1 cup of milk while whisking constantly to avoid lumps. Continue stirring until the mixture thickens.
7. Step 7: Add the cheese and nigella seeds (if using). Stir over medium heat until the cheese melts and the filling is smooth and stretchy. Let cool completely before using.
8. Step 8: Remove the dough from the fridge and divide it into two portions. Roll each portion on a floured surface to 1/4 inch (6 mm) thickness.
9. Step 9: Cut the dough into 5 x 5 cm (2.5 x 2.5 inches) squares using a pizza cutter. Have extra flour nearby as the dough can be sticky.
10. Step 10: Place a heaping tablespoon of filling in the center of each square.
11. Step 11: Make a flour slurry by mixing flour and water to moderate thickness. Brush the edges of each square with this slurry to help seal.
12. Step 12: Fold two opposite corners over the filling to form a mini rectangle. Press edges firmly and crimp with a fork to seal tightly.
13. Step 13: Optionally brush the center with slurry and sprinkle nigella seeds for garnish.
14. Step 14: Heat oil to 350 °F (180 °C). Fry sambousek in batches without crowding the pan, turning after 2-3 minutes until golden on both sides. Drain on paper towels.
15. Step 15: Alternatively, roll the dough out and cut into 4-inch (10 cm) circles. Fill each circle with a tablespoon of filling, brush edges with slurry, fold in half, and seal edges by pressing and crimping with a fork.
16. Step 16: Fry these half-moon shaped sambousek as described above until golden brown on both sides.

Tips & Variations

• Using mahlab adds a subtle aromatic flavor typical in Middle Eastern pastries but can be omitted if unavailable.
• For a vegetarian option, use a mix of your favorite cheeses such as feta and mozzarella for a creamy filling.
• Try baking instead of frying for a lighter version; bake at 375°F (190°C) until golden brown.
• If the dough becomes sticky while rolling, dust with additional flour to prevent sticking.

Storage

Store cooked sambousek in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or skillet to maintain crispness. Uncooked sambousek can be frozen on a baking tray, then transferred to a freezer bag and stored for up to one month; fry or bake directly from frozen without thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese for the filling?

Yes, you can use a variety of cheeses such as feta, ricotta, or mozzarella depending on your taste. Combining cheeses often creates a richer flavor and texture.

Is it necessary to refrigerate the dough overnight?

While not absolutely required, refrigerating the dough overnight improves its texture, making it easier to roll out and giving the sambousek a tender, flaky crust similar to puff pastry.

Cheese Sambousek (Cheese Borek) Recipe

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4.9 from 149 reviews

Cheese Sambousek, also known as Cheese Borek, is a delicious Middle Eastern savory pastry filled with a creamy, stretchy cheese mixture. This recipe uses a tender, elastic dough that mimics puff pastry yet is simpler to prepare. The filling is a luscious blend of cheese cooked with milk and a touch of spice, then enclosed in dough squares or half-moon shapes and fried until golden brown and crispy. Perfect as a snack, appetizer, or party treat, these sambousek boast beautiful flaky layers with a rich, cheesy center.

• Author: Elena
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 8 hours 50 minutes
• Yield: Approximately 20–25 sambousek 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 500 grams (1 lb 2 oz / 3 1/4 cups) all-purpose flour
• 1 teaspoon mahlab (optional)
• 1 tablespoon white vinegar
• 1 teaspoon salt
• 1 egg
• 2 tablespoons sugar syrup or granulated sugar
• 100 grams (3.5 oz) butter, room temperature
• Water as needed (start with 1/2 cup or more)

Cheese Filling

• 500 grams (1 lb 2 oz) cheese (blend of white cheeses like akkawi, mozzarella, or feta works well)
• 3 tablespoons sunflower or canola oil
• 2 tablespoons all-purpose flour
• 1 cup milk
• A pinch of nigella seeds (optional)
• 1/4 teaspoon mahlab (optional)

Flour Slurry (for sealing)

• 1/3 cup all-purpose flour
• 1/3 cup water

Instructions

1. Make the dough: In a large bowl, combine flour, beaten egg, white vinegar, sugar, and salt. Gradually add water, starting with 1/2 cup, and mix to form a stiff, elastic dough. Keep it firm, adjusting water carefully to achieve one consistent texture.
2. Knead the dough: Knead for about 5 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for at least 20 minutes. This rest is essential to develop gluten.
3. Incorporate butter: Add the softened butter to the dough and knead thoroughly until fully incorporated and the dough becomes smooth, shiny, and elastic.
4. Refrigerate dough: Cover with cling film and refrigerate overnight, or up to 3 days. This dough can be used as an easy alternative to puff pastry.
5. Prepare the cheese filling: Heat sunflower oil in a saucepan briefly, then whisk in the flour and cook for 30 seconds to form a roux.
6. Add milk and thicken: Whisk in the milk gradually, stirring constantly to remove lumps. Continue stirring until thickened into a smooth paste.
7. Add cheese and spices: Add cheese, nigella seeds, and mahlab if using. Stir over medium heat to melt the cheese and combine everything into a smooth, pliable, stretchy filling. Let cool completely before use.
8. Roll out dough: Remove dough from fridge, knock back and divide in two. On a floured surface, roll each portion to about 1/4 inch (6mm) thickness. Keep flour handy as dough may be sticky.
9. Cut dough squares: Using a pizza cutter, score rolled dough into approx 5×5 cm (2.5×2.5 inch) squares.
10. Fill and seal squares: Place a heaping tablespoon of cheese filling in the center of each square. Prepare flour slurry by mixing flour and water until moderately thick. Brush edges of squares with slurry to help seal. Fold two corners over the filling to form a mini rectangle and crimp edges firmly with a fork to prevent leaking during frying.
11. Optional garnish: Brush the center of sambousek with slurry and sprinkle nigella seeds on top for decoration if desired.
12. Fry sambousek: Heat oil to 350°F (180°C) in a frying pan. Fry a few sambousek at a time without crowding until golden brown, about 2-3 minutes per side. Remove and drain on paper towels. Repeat with remaining pieces.
13. Alternative shape: Roll dough as before, but cut into 4-inch (10 cm) circles using a cookie cutter. Fill each circle with a tablespoon of filling, brush edges with slurry, fold in half to form half-moons, and crimp edges with a fork to seal. Fry as above.

Notes

• The dough benefits greatly from resting times: 20 minutes at room temperature then overnight refrigerated to develop layers and texture.
• Mahlab is a Middle Eastern spice made from cherry pits; it adds a subtle fragrance but is optional.
• Use a blend of cheeses that melt well and provide saltiness; common choices include akkawi, mozzarella, or feta.
• The flour slurry is key to sealing edges tightly and preventing filling leaks during frying.
• Do not overcrowd the pan when frying to maintain oil temperature and ensure even cooking.
• The dough can be frozen after shaping but before frying, making it convenient for later use.
• Adjust fry time as needed based on your stove and pan to avoid burning or undercooking.

Keywords: Cheese Sambousek, Cheese Borek, Middle Eastern pastry, fried pastry, cheese filled pastry, sambousek recipe