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Dairy
Easy
1 Hour
Diets 
We all love the classic cheese bourekas, and these golden cheese sambusak are an absolute upgrade!
There’s something about biting into a warm, golden sambusak that feels like a hug from the inside out. A little crispy on the outside, soft and savory within, baked cheese sambusak is the kind of comfort food that transcends seasons, cultures, and cravings.
Traditionally known across Middle Eastern and Sephardic Jewish kitchens, sambusak is a stuffed cheese pastry that’s been passed down through the generations. These are little masterpieces — simple, nostalgic, and endlessly craveable.
Unlike the deep-fried version, baked cheese sambusak is lighter, flakier, and lets the flavor of the cheese shine without being weighed down by oil. It’s the kind of snack you can eat one of…but then you immediately reach for another. Perfect on its own or paired with a fresh Israeli salad, it’s both a snack and an experience.
These are amazing to make with your kids. My daughter Ruti is a master when it comes to making these. We love being in the kitchen together — making memories and sambusak!
Yields 36 sambusak
2 cups shredded cheese of choice
2 eggs, plus 1 egg for egg wash
1 teaspoon Gefen Salt
1/8 teaspoon Gefen Baking Soda
1 10-ounce (280-gram) package sambusak dough (I use Mazor brand)
Gefen Sesame Seeds, for sprinkling
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place cheese, two eggs, salt, and baking soda in a mixing bowl and mix to combine.
Lay out the dough circles and place 1 tablespoon filling on each circle. Fold the dough circles in half to create a half-moon shape.
With your fingers, pinch a small section at the edge, then fold it slightly over itself toward the filling, creating an overlap.
Continue around the entire half circle — pinch, fold over, press, and repeat — creating a twisted rope design.
Brush egg wash over the dough and sprinkle with sesame seeds. Bake for 25–30 minutes, until golden.
If you freeze these raw, bake for about 40 minutes — but keep an eye out to make sure they don’t burn.
Photography by Chay Berger
Food Prep by Leah Hamaoui
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