Golden Sesame Pastry

Ingredients

• 2 cups All‑purpose flour (sifted)
• 1 teaspoon Instant yeast (active dry or instant)
• 1 teaspoon Sugar (helps yeast activation)
• ½ teaspoon Salt (fine sea salt)
• 2 tablespoons Olive oil (extra‑virgin, room temperature)
• ¾ cup Warm water (about 110°F / 43°C)
• 1 large Egg (beaten, for egg wash)
• 2 tablespoons Sesame seeds (toasted)

Instructions

1. Combine dry ingredients

   In the large mixing bowl whisk together the flour, instant yeast, sugar, and salt until evenly distributed.

   Time: PT5M

2. Add wet ingredients and mix

   Create a well in the centre, add the olive oil and warm water, then stir with a wooden spoon until a shaggy dough forms.

   Time: PT2M

3. Knead the dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth, elastic and no longer sticky.

   Time: PT10M

4. First rest (proof)

   Shape the dough into a ball, place it back in the bowl, cover with a damp kitchen towel, and let it rest for 30 minutes at room temperature.

   Time: PT30M

5. Preheat oven

   While the dough rests, preheat the oven to 375°F (190°C).

   Time: PT10M

   Temperature: 375°F

6. Divide and roll the dough

   Punch down the rested dough, divide it into 8 equal pieces, and roll each piece on parchment‑lined surface into a thin circle (about 6‑8 mm thick).

   Time: PT10M

7. Add filling (optional) and shape

   Place a spoonful of your chosen filling in the centre of each circle, fold over to form a half‑moon or rectangle, and press the edges with a fork to seal.

   Time: PT10M

8. Egg wash and sesame topping

   Brush the tops lightly with the beaten egg and sprinkle the toasted sesame seeds evenly.

   Time: PT2M

9. Bake

   Transfer the parchment‑lined sheet to the preheated oven and bake for 15‑18 minutes, or until the pastries are deep golden and crisp.

   Time: PT18M

   Temperature: 375°F

10. Cool and serve

    Remove from oven, let cool on a wire rack for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour: bread flour, whole‑wheat flour (will be denser)
• Instead of Instant yeast: fresh yeast (use 0.3 g per tsp)
• Instead of Sugar: honey (½ tsp)
• Instead of Salt: kosher salt (use ¾ tsp)
• Instead of Olive oil: vegetable oil, canola oil
• Instead of Warm water: milk for richer dough
• Instead of Egg: 1 tbsp milk + 1 tsp oil (vegan)
• Instead of Sesame seeds: tahini (as a glaze), poppy seeds

Equipment Needed

• Large mixing bowl
• Wooden spoon or dough hook
• Kitchen towel or plastic wrap
• Rolling pin
• Baking sheet
• Parchment paper
• Pastry brush
• Oven
• Oven mitts
• Measuring cups and spoons

Critical Steps — Do Not Skip

• Knead the dough until smooth and elastic
• Allow the dough to rest for at least 30 minutes
• Stretch the dough thin without tearing
• Brush with egg wash and sprinkle sesame seeds before baking
• Bake until deep golden color

Chef Tips from the Video

• Toast sesame seeds in a dry skillet for 2 minutes for extra nuttiness
• Brush with melted butter instead of egg for a richer flavor
• Add a pinch of nigella seeds with the sesame for an authentic Middle‑Eastern aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat before serving.

Freezer: Freeze baked pastries in a zip‑lock bag for up to 1 month; bake from frozen adding 3‑4 minutes to baking time.

Room temperature: Best eaten within 4 hours at room temperature.

Make-Ahead Tips

• The dough can be prepared the night before and refrigerated; shape and freeze unbaked pastries, then bake directly from freezer.