Ingredients:
For the dough:
7 g dry yeast
300 g flour
1 tsp salt
1 egg
100 ml milk
50 g sugar
1.5 tbsp sour cream (a thicker, tangier Eastern European-style sour cream)
40 g butter
For the filling:
30 g hard cheese
12 olives
12 sun-dried tomatoes
6 pieces labneh (a creamy, tangy Middle Eastern cheese)
Labneh:
0.5 tsp parsley, crushed with salt and olive oil
5 green onion tops
I made the dough in a bread machine and used up some leftover goodies from the fridge for the filling. You can use any yeast dough you like, and for the filling, anything in your fridge will work. Labneh with garlic and sun-dried tomatoes in a sweet dough makes a delicious combination, giving a creamy, tender texture and a very juicy filling.
One batch of dough makes 12 cakes, which fits my muffin tins — that’s why the filling amounts are for 12.
Prepare the sweet dough. After it rises, divide it into 12 equal pieces. Roll each piece into a small ball and flatten each ball to about 1 cm thick. Place grated or thinly sliced hard cheese, one halved olive, one sun-dried tomato, half a labneh ball, and a sprinkle of crushed parsley in the center of each circle. Top with finely chopped green onions. Pinch the dough together at four corners to form a small pouch, leaving it slightly open, and place each pouch in a greased muffin tin. Let the dough rest in a warm place for 30 minutes. Beat an egg with milk and brush it over the pastries. Preheat the oven to 200 degrees Celsius (about 400 degrees Fahrenheit). Bake for 15 minutes.
