Sambusaks Cheese Filled Pastries Recipes

Steps:

• For the Pastry.
• Combine butter, oil, and salt in a bowl.
• Add 1/2 cup hot water and stir.
• Gradually add 2 cups flour.
• Turn dough onto a floured surface and work in remaining flour.
• Knead until dough holds together; it will be soft.
• Form into a ball, wrap in plastic, and refrigerate for 30 minutes.
• For the Filling.
• Place feta, parmigiano-reggiano, eggs, baking powder, and pepper in a food processor and pulse until light and creamy.
• For the Turnovers.
• Preheat oven to 375°.
• Divide dough into 20 balls.
• On a floured surface, roll each ball into a round about 4'' in diameter.
• Place a heaping tablespoons of filling in center of each round.
• Brush edges with water, fold to enclose filling, then press edges with a fork to seal(Assembled sambusaks may be frozen.)
• Place sambusaks on 2 lightly greased cookie sheets, then brush with egg wash.
• Bake until golden, 30-35 minutes.

Steps:

• Sprinkle raisins with brandy and set aside.
• In a bowl, cream together cream cheese and sugar. Beat in flour, sour cream, vanilla and butter. Beat in egg yolk. Fold in raisins. Chill until using.

Steps:

• Prepare pastry:.
• Combine flour and salt in mixing bowl.
• Make well in center.
• Add sugar, butter and egg.
• Add wine and stir with fork until liquid is absorbed.
• Turn onto floured board.
• Knead until smooth.
• Divide dough into 4 equal parts.
• Roll on floured surface until 1/16" thick.
• Cut into 3 and 1/2" squares.
• Roll squares, diagonally onto forms (5" long by 1" in diameter cannoli forms or pieces of dowel).
• overlap corners.
• Seal with a little water.
• Heat 3/4" oil in heavy skillet to 375.
• Fry cannolis, 3 at a time, in hot oil.
• When light golden, remove from oil.
• Slip off of forms as soon as cool enough to handle.
• Let cool completely.
• Make filling.
• Combine sugar, flour and salt in top of double boiler.
• Slowly stir in scalded milk.
• Cook over boiling waer until mixture thickens.
• Combine 1 c mixture with eggs, beat well.
• pour mixture back into double boiler.
• Cook, stirring 3 minutes.
• Cool and stir in flavor.
• (Filling must be cold before adding ricotta.).
• Beat ricotta and powdered sugar until ricotta is smooth.
• Fold in custard, fruit and chocolate.
• With small spatula, fill cannoli, carefully packing filling.
• Refrigerate until serving time.
• Shells can be made ahead, frozen and filled as needed.

Steps:

• Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.
• In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.
• Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.