Pastries and baking
ChefLeila Hammoud
Laminated Sambousek with Two Doughs
A brilliant, flaky sambousek made by combining two types of dough — water (oil) dough and butter dough. Try mixing two doughs in one recipe for extra flakiness. Full details below.
Crispy, flaky laminated sambousek — achieved by combining the water (oil) dough with a butter dough! Read on for all the details.
Ingredients
Start here, then move straight into the method.
- Oil dough
- 2 cups all-purpose flour
- a pinch of salt
- 2 tablespoons oil
- 1/2 cup water (or more as needed)
- Butter dough
- 1 cup all-purpose flour
- 4 tablespoons butter at room temperature
- For more great pastry recipes, here’s a link: How to Make Baguette Bread
Method
Follow the cooking sequence without leaving the page.
- Start with the oil dough: place all the oil-dough ingredients except the water into a bowl and mix.
- Add the water gradually and knead very well until you have a soft, cottony dough.
- Wrap the oil dough and let it rest.
- Prepare the butter dough: rub the ingredients together with your fingertips, knead briefly, then wrap and let it rest as well.
- Once the doughs have rested sufficiently, divide each dough into four equal pieces.
- Flatten each piece of oil dough slightly in the center, place a ball of butter dough inside, seal it, then roll it out into a rectangle and roll it up into a log.
- Roll it crosswise to about 6 cm, then roll it up into a log again.
- Cut the log into four equal pieces.
- Roll each piece with a rolling pin or by hand to the size you want, then fill with your desired filling.
- Deep-fry the laminated sambousek with your chosen fillings in plenty of hot oil, then serve.
Recipe tags
Pastries and bakingInternationalVegetarianGluten freeNut freeEgg free
Notes and serving ideas
- How to Make Baguette Bread
