Recipe courtesy of Ayesha Nurdjaja
Recipe courtesy of Ayesha Nurdjaja
Watch how to make this recipe.
Goat Cheese Borekas with Date Jam
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- Level: Easy
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 427
- Total Fat
- 21 g
- Saturated Fat
- 11 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 4 g
- Sugar
- 40 g
- Protein
- 17 g
- Cholesterol
- 65 mg
- Sodium
- 481 mg
These goat cheese borekas are made with puff pastry and topped with sesame or nigella seeds. The goat cheese is mixed with yogurt, mint and lemon zest for a tasty filling. The date jam is warm, sweet and savory. This dish is the perfect recipe for entertaining.
- Level: Easy
- Total: 1 hr 15 min
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 427
- Total Fat
- 21 g
- Saturated Fat
- 11 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 4 g
- Sugar
- 40 g
- Protein
- 17 g
- Cholesterol
- 65 mg
- Sodium
- 481 mg
Ingredients
Date Jam:
Borekas:
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Directions
- For the date jam: Roughly chop the dates. In a heavy-bottom pot, combine the dates, honey, pepper, cardamom, cinnamon, orange zest and salt with 1 cup of water. Let simmer until the dates are soft and the mixture has a jammy consistency, about 15 minutes. Set aside to cool completely.
- For the borekas: Preheat the oven to 425 degrees F. Combine the goat cheese, yogurt, lemon zest and salt in a food processor. Process until smooth. Add the mint, pulse a few times to combine and set aside.
- Break the egg into a small bowl. Add 2 tablespoons water and beat to combine completely. Set aside. Place a piece of parchment on a baking tray. Spray with cooking spray or brush with melted butter lightly. Set aside.
- Place the puff pastry on a lightly floured surface. If necessary, gently roll it out to a 10-by15-inch rectangle. Cut the puff pastry into 6 even pieces, each measuring about 5-by-5 inches. Prick the pastry all over with a fork so it doesn’t puff up too much. Brush the edges of each square with some of the egg mixture.
- Spoon 1 1/2 tablespoons of the cheese filling in the center of each square. Make a little well in the center of the cheese and add 1 teaspoon of the date jam. Fold the dough over to form a triangle. Press the edges with a fork to seal.
- Lay the borekas on the prepared baking tray. Brush the borekas with the egg mixture and sprinkle with the sesame seeds or nigella seeds if using. Place the tray with the borekas in the refrigerator for 5 to 10 minutes to allow the dough to firm up before baking.
- Bake the borekas for 5 minutes, then rotate the pan and bake for another 6 to 7 minutes, or until the borekas are golden brown. Remove the tray from the oven and transfer the borekas to a wire rack to cool completely.
