Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Cheese Bourekas
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- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 25 min
- Yield: 18 pastries
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 89
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 39 mg
- Sodium
- 116 mg
A creamy cheese filling flecked with herbs makes these golden pastries a favorite, and they’re surprisingly easy to bake at home. Also known as borek, burek or byrek, bourekas are a treat popular in Turkey, Israel and around the Middle East and Baltics. The savory filling can vary (meat, cheese, and vegetables are common) as can the type of flaky dough, often puff pastry or phyllo. However you stuff them, bourekas are a great handheld snack, appetizer or light meal. This version uses a rich no-cook cheese filling and store-bought puff pastry for convenience. Bourekas can be folded into many shapes, but we chose a one-fold triangle to speed assembly. They’re great for a party since they can be formed up to a day ahead of time and refrigerated until you’re ready to bake.
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 25 min
- Yield: 18 pastries
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 89
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 39 mg
- Sodium
- 116 mg
Ingredients
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Directions
- Position oven racks in the top and bottom third of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- Beat 1 egg in a large bowl. Add the ricotta, mozzarella, feta, parsley, dill, 1/4 teaspoon salt and several grinds of pepper. Mix well to combine. Beat the second egg in a small bowl with a pinch of salt to use as an egg wash. Set aside.
- Dust a work surface lightly with flour and roll 1 sheet of puff pastry out to a 12-inch square. Cut into a 3-by-3 grid to get nine 4-inch squares. Brush the edges of a square with the egg wash and dollop a scant 2 tablespoons cheese filling in the center. Fold one side over to make a triangle and firmly crimp the edges with a fork to seal. Poke the top once with the tines of the fork (or the tip of a paring knife) to make air vents. Repeat with the remaining squares to fill one baking sheet. Repeat with the remaining piece of puff pastry and remaining filling, making 18 bourekas total.
- Brush the bourekas with the egg wash and sprinkle with white and black sesame seeds. Bake, rotating the pans from top to bottom halfway through, until the bourekas are golden brown and very crisp, 25 to 27 minutes. Transfer to racks to cool slightly before serving warm or at room temperature. Leftover pastries can be refrigerated in an airtight container for up to 2 days.
