You can use one of two different doughs to make these sambusek...

...and these beigele!

For these I used a semolina dough that had no leavening agent added.

This fillings are feta cheese and walnut, cinnamon, sugar.

Folded, forked and egg washed.

They bake up nice and golden brown.

The filling warms through without turning to mush.

The pastry stays light and crumbly.

These are beigele. I made them with the other variety of dough, made with AP flour and a little baking powder.

They're like little Sephardic pretzels.

Except that they are incredibly light and flaky!