These puffs can be made a day ahead and reheated before serving.
Makes 3 to 4 dozen puffs
Place the butter, flour, baking powder, salt, paprika, and cheese in a food processor and process until mixture becomes crumbly and just begins to bind together.
Add enough yogurt to combine with flour/cheese mixture and form a ball of dough. If the mixture is too dry, add more yogurt. If it is too sticky, add a little more flour.
Wrap the dough in plastic wrap and refrigerate for 30 minutes or more. Do not let it get so hard that you cannot roll it out.
Preheat oven to 375 degrees Fahrenheit.
Divide dough into two or three balls.
On a lightly floured board roll one ball at a time until dough is about 1/4-inch thick. Cut out circles with a two-inch round cookie cutter, and place one olive in the center of each circle.
Fold part of the dough over the olive, forming a crescent shape and pinch edges together. Continue until all the dough or olives are used.
Place crescents on a nonstick jelly roll pan and brush each crescent with the egg wash. Sprinkle sesame seeds on the crescents if desired, and bake 15 to 20 minutes or until golden brown.
Recipe excerpted from Sephardic Israeli Cuisine: A Mediterranean Mosaic (Hippocrane Books, 2002) with permission from the publisher.