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Tuesday, December 6, 2016

Sambusak with Spinach and 4 Cheeses.

Tnuva | Starters & Snacks | Sambusak with Spinach and 4 Cheeses:
I have not tasted yet!
Servings: 20
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Dough:
4 cups of flour
1 teaspoon of sugar
1 teaspoon salt
1 oz fresh yeast
1 cup water
2 packages (7.05 oz) Tnuva Butter
1 egg yolk
(Please note: the dough needs to rest overnight in the refrigerator.)
Filling:
1 lb frozen whole spinach leaves
1 package (8.8 oz) Tnuva Bulgarian Feta Cheese, crumbled
1 roll (7.05 oz) of Tnuva goat cheese
½ package (3.50 oz) of Tnuva Kashkaval, finely grated
7 oz Tnuva Muenster Cheese, grated or finely chopped
3 tablespoons bread crumbs
1 egg yolk
Freshly ground black pepper
Freshly grated nutmeg
Topping:
1 egg, beaten
Sesame seeds for decoration

1. Prepare the dough: Put the ingredients in a mixer with a dough hook for 8 minutes until the dough is pliable and comfortable.
Put into a bowl, cover with plastic wrap and let rise for about two hours until it has doubled in volume or overnight in the refrigerator.
2. Preheat oven to 180C/350F.
3. Prepare the filling: Thaw and drain the spinach.
Make sure all the liquid is squeezed out.
In a bowl add the spinach, cheese, bread crumbs and egg yolk.
Mix into a smooth mixture and set aside.
4. Shape the pastry: Roll out the dough on a lightly floured surface to about 1 inch thickness.
With a glass or a cookie cutter, cut the dough into 5 inch round circles.
5. At the center of each circle place a heaping tablespoon of the filling and fold in half, creating a half circle.
Press firmly at the edges with a fork or pinch together tightly.
Brush with egg and sprinkle with sesame seeds.
Arrange on a lined baking tray.
Bake for about 20 minutes until the pastry is golden and serve warm.

** If you do not serve the same day ** These filled pastries freeze well. Take directly from the freezer and heat at 375F for 10 minutes when wanted. no need to defrost.

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