Bulgarian pastelikos with feta

DIRECTIONS

• Make the dough: put water, butter and olive oil in a saucepan and cook over medium-high heat until butter melts. Remove from heat and transfer to a bowl of a stand mixer fitted with dough hook. Add flour, baking powder and salt, and mix for 5 minutes (you can also knead by hand.) Divide dough to ⅔ and ⅓ , flatted each part to a disc, wrap with plastic wrap and put in the fridge until the filling is ready.
• Mix all filling ingredients in a medium bowl. Set aside.
• Layer 2 baking sheets with parchment papers. Dust a working surface and a rolling pin with a little flour.
• Roll the larger disk of dough to ⅜ inch thick rectangle. Use a 3 inch round cookie cutter to cut 18-20 rounds. Roll the smaller disk of dough to the same thickness and use a 1½ inch round cookie cutter to cut the same number of rounds.
• Hold first large round with your hands and create a cup with about 1 inch sides. Fill with feta filling to the rim, then top with a smaller dough round and pinch to close. Transfer to the baking sheet and repeat with the rest of the dough.
• Mix 1 egg with a tablespoon of water and brush pastelikos, then sprinkle with sesame seeds. Put baking sheets in the fridge for 30 minutes.
• Turn oven to 350 degrees. Bake pastelikos for 25-30 minutes until golden. Serve hot or warm.