These Easy Cheese Bourekas are actually made in the style of traditional sambusak, using a soft homemade dough instead of puff pastry. The result is a golden, slightly crisp pastry with a creamy cheese filling that is absolutely irresistible.
Easy Cheese Bourekas Recipe (Sambusak Style)
If you’ve never tried an easy cheese bourekas recipe before, prepare to fall in love. These golden pastries are filled with creamy cheese and baked until perfectly soft inside with a lightly crisp exterior.
In other words, they’re little pockets of cheesy happiness… and yes, they disappear FAST.
Traditionally, these pastries can be filled with potatoes, cheese, or spinach. However, the cheese version is always the crowd favorite. It’s simple, comforting, and completely addictive.
Are These Bourekas or Sambusak?
Technically, this recipe is closer to sambusak, a Middle Eastern pastry made with a soft dough and filled with cheese or savory fillings.
On the other hand, traditional bourekas are usually made with flaky puff pastry. Because many people search for bourekas online, this version is often called cheese bourekas, even though the dough is different.
Either way, the result is delicious… and honestly, this soft dough version is hard to beat 😏
Why You’ll Love These Cheese Sambusak
- Soft, tender dough with a lightly crisp exterior
- Creamy, cheesy filling in every bite
- Perfect for lunchboxes, snacks, or parties
- Freezer-friendly and great for make-ahead meals
- Fun to make with kids
This recipe actually started because of my daughter. She used to ask for these constantly, and buying them all the time was getting expensive. So of course, I had to recreate them at home.
After a few tweaks, we finally nailed it… and she approved immediately. That’s when you KNOW a recipe is a keeper.
Make It a Family Activity
One of the best parts about this recipe is how fun it is to make with kids. They can help roll the dough, cut circles, add the filling, and seal the edges.
And of course, sprinkling sesame seeds on top is their favorite part.
If you want them to look extra neat, you can use a dumpling maker, but honestly, rustic ones taste just as good.
Make Ahead and Freeze
These pastries are perfect for prepping ahead. You can assemble them and freeze them before baking. Then bake straight from frozen whenever you need a quick snack or lunchbox addition.
Future-you will definitely appreciate this.
Serving Ideas
Serve these easy cheese bourekas as appetizers, brunch bites, or snacks. They’re perfect for parties, gatherings, or just eating straight from the tray while standing in the kitchen… no judgment 😅
If you try this recipe, tag me @LivingSweetMoments on Instagram so I can see your creations 💕
Cheese Sambusak
Ingredients
For Dough:
- 2 Cups Flour
- 1/2 Cup Water warm (more if needed)
- 1/4 Cup plus 2 Tablespoons of Vegetable Oil
- 1/2 Teaspoon Salt
For Filling
- 1 Egg
- 1 Cup Ricotta Cheese
- 1/4 cup Mozzarella shredded
- Salt and pepper to taste
For Top
- 1 Egg
- Splash of Water
- Sesame Seeds
Instructions
For Dough
- Preheat oven to 400°F
- In a bowl, mix the flour and salt
- Add the water and mix until a dough starts to form
- Add the oil and continue mixing until smooth
- If the dough feels dry, add 1–2 tablespoons of water
- Knead for 3–4 minutes until soft and pliable
- Cover and let rest for 15 minutes
For Filling
- In a bowl, whisk the egg
- Add ricotta, mozzarella, salt, and pepper
- Mix until creamy and combined
For Egg Wash
- Whisk egg with water and set aside
Assembly
- Roll dough thin (about 1/8 inch thick)
- Cut circles using a glass or cookie cutter
- Add 1 teaspoon of filling to the center
- Fold into a half-moon shape
- Seal edges tightly using your fingers or a fork
- Place on a lined baking sheet
- Brush with egg wash and sprinkle sesame seeds
- Bake for 15–18 minutes or until golden
Notes
- Do not overfill, or they will open while baking
- You can freeze unbaked sambusak and bake straight from frozen
- Ricotta alone is mild; adding mozzarella improves flavor and texture
- Make sure to seal edges well to prevent leaks
Nutrition
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These really look great with fall coming up. I will be making this very soon.
Thanks Jerry!
so, how did that freezing and baking again go?
Hi Sonja, to freeze do step 1 to 4. Then brush the tops with egg wash and sprinkle the sesame seeds. Place them in a sheet pan and freeze. When they are completely frozen simply place them in a zip top bag.
To bake (after frozen) preheat oven to 350 Degrees F and place FROZEN bourekas on a sheet pan and bake for 30 minutes or until golden.
My mom kept bags and bags of frozen borrecas in the freezer at all times. They can be tedious to make so she would make a bunch at a time and keep them frozen. Not one of us ever complained.when they came out. 🙂
Your mom is smart Rafael! That’s exactly what I do. Make a huge batch and freeze…
Can I make the dough by hand without a mixer?
of course Bernie! Just knead with in a bowl at first with a spoon and then on a floured surface with your hands until the dough is elastic
PS – a bit of a cheat. They now sell frozen empanada dough in some supermarkets, pre-cut. Saves a ton of time on the dough prep and tastes almost the same.
Frozen empanada dough?? That’s genius!! Thanks for the tip! Will definitely try them and let you know how they come out
Yes the precut empanada shells are great. I use my mother’s spanakopita filling. Spinach, feta, onions, and ricotta.
She never froze them, but sounds like a plan!
Thanks!
Pre-cut empanada shells are perfect Mattika! perfect when you’re tired and don’t want to start from scratch