Cheese and Sesame Börek

Instructions

1. 1
   In a large mixing bowl, dissolve the active dry yeast and a pinch of sugar into the warm water. Let it stand undisturbed for 5 minutes until frothy.
2. 2
   Add the all-purpose flour, olive oil, and fine salt into the bowl. Knead vigorously on a clean surface for 8-10 minutes until you achieve a smooth, elastic dough ball. Cover with a damp cloth and let it rise for 45 minutes.
3. 3
   In a smaller bowl, mash the crumbled feta cheese together with the shredded mozzarella until uniform.
4. 4
   Divide the risen dough ball into 4 equal portions and shape them into neat small round balls.
5. 5
   Using a rolling pin, flatten each ball into an elongated oval sheet. Lay a generous strip of the cheese filling right down the center lengthwise.
6. 6
   Fold the outer dough edges over the cheese filling and pinch the seams together very tightly, rolling the cylinder on the counter to smooth out into a uniform log.
7. 7
   Gently curve the log into a crescent shape to match the beautiful arched presentation seen in `Börek de queso.png`.
8. 8
   In a shallow bowl, whisk the grape molasses with the 3 tablespoons of water. Spread your raw sesame seeds thickly across a separate wide, flat plate.
9. 9
   Carefully submerge each dough crescent first into the sweet molasses wash, then immediately roll it through the sesame seeds, pressing gently so the surface is fully encrusted with seeds.
10. 10
    Place the coated pastries onto a baking sheet lined with parchment paper. Using a sharp knife, make clean transverse cuts across both tips of each crescent to display the interior crumb layer just like the image.
11. 11
    Bake in a preheated oven at 200°C (400°F) for 18-20 minutes, or until the exterior crust turns a rich, deep golden brown and the sesame seeds smell aromatic and toasted.
12. 12
    Remove from heat, let cool slightly for a couple of minutes, and arrange them neatly across a rustic olive wood cutting board, garnishing the space with fresh tomatoes and basil.