Prep time: 30 min
Ready in: 1 hour
Serves: 6- 12
Ingredients:
2 sheets puff pastry
1/2 c. feta cheese- crumbled
1/3 c. kashkaval cheese- grated (or substitute another 1/3 c. feta and less salt)
1/3 c. ricotta cheese
1 egg
Salt
Pepper
1 egg yolk
2 tsp. cool water
1 T. sesame or poppy seeds (for topping)
Directions:
- In a mixing bowl, combine cheeses, egg, a pinch of salt, and a pinch of pepper
- Use a fork to mix ingredients together until well-blended
- Make sure to break up any large crumbles of feta with the fork
- Set bowl aside
- On a smooth, lightly floured surface, unfold one sheet of puff pastry
- Use a rolling pin to roll out the sheet to a 12x12" square
- Cut puff pastry dough into 9 equal-sized squares, each about 4x4”
- Spray two baking sheets with cooking spray, or line with parchment paper
- Place 1 scant T. cheese filling in center of each dough square
- Fold dough squares by grasping one corner and folding it over to the opposite corner to make triangles
- Pinch firmly along outer open edge of the triangles to seal
- Using fingers wet with water while pinching will help seal the dough
- For a decorative edge, crimp the sealed edges with a fork
- Evenly space the 9 triangles on one baking sheet
- Preheat oven to 350
- Repeat above process for second sheet of puff pastry
- In a small bowl, whisk together egg yolk and water
- Use a pastry brush to brush a light layer of egg wash onto surface of each boureka
- Sprinkle bourekas with sesame or poppy seeds
- Bake bourekas, switching baking sheets between upper and lower racks halfway through cooking, until golden brown and cooked through; about 30 min total
- Serve warm
*Meredith found the recipe here
1 egg yolk
2 tsp. cool water
1 T. sesame or poppy seeds (for topping)
Directions:
- In a mixing bowl, combine cheeses, egg, a pinch of salt, and a pinch of pepper
- Use a fork to mix ingredients together until well-blended
- Make sure to break up any large crumbles of feta with the fork
- Set bowl aside
- On a smooth, lightly floured surface, unfold one sheet of puff pastry
- Use a rolling pin to roll out the sheet to a 12x12" square
- Cut puff pastry dough into 9 equal-sized squares, each about 4x4”
- Spray two baking sheets with cooking spray, or line with parchment paper
- Place 1 scant T. cheese filling in center of each dough square
- Fold dough squares by grasping one corner and folding it over to the opposite corner to make triangles
- Pinch firmly along outer open edge of the triangles to seal
- Using fingers wet with water while pinching will help seal the dough
- For a decorative edge, crimp the sealed edges with a fork
- Evenly space the 9 triangles on one baking sheet
- Preheat oven to 350
- Repeat above process for second sheet of puff pastry
- In a small bowl, whisk together egg yolk and water
- Use a pastry brush to brush a light layer of egg wash onto surface of each boureka
- Sprinkle bourekas with sesame or poppy seeds
- Bake bourekas, switching baking sheets between upper and lower racks halfway through cooking, until golden brown and cooked through; about 30 min total
- Serve warm
*Meredith found the recipe here
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