Burekas My Favorite Breakfast Pastries Recipes

CHEESE BOUREKAS RECIPE | COOK THE BOOK

Cheese Bourekas Recipe | Cook the Book image

In Israel, bourekas are the quick breakfast or lunch of choice. These savory pastries made their way to the Middle East by way of the Balkans and can be filled with all sorts of cheeses and veggies. Janna Gur, author of The Book of New Israeli Food, includes several boureka recipes representing many of the filling combinations and doughs that make this pastry so popular.

Provided by Caroline Russock

Categories Breakfast Brunch Lunch Appetizers and Hors d'Oeuvres Pie

Time 45m

Yield 20

Number Of Ingredients 11

Ingredients

For the Cheese Filling:
1 pound, 2 ounces gvina levana (fresh white cheese) or ricotta (5% fat)
9 ounces kashkaval or Parmesan cheese, grated
9 ounces brinza or feta cheese, crumbled
2 egg yolks
1 tablespoon corn starch
Freshly ground black pepper
For the Pastry:
3 pounds, 5 ounces puff pastry dough
1 egg, beaten with 1 tablespoon water, for brushing
Sesame seeds for garnishing

Steps:

Preheat oven to 350°F (180°C).
Beat all ingredients for filling until smooth.
Roll dough into a 1/4-inch-thick sheet. Cut into 5-inch squares. Put 1 tablespoon of filling in center of each square, fold diagonally to form a triangle and pinch edges together. Arrange bourekas with sufficient space between them on a tray lined with baking paper.
Brush triangles with beaten egg and sprinkle sesame seeds on top.
Bake for about 30 minutes until bourekas are golden and plump and smell delicious.

Nutrition Facts : Calories 615 kcal, Carbohydrate 45 g, Cholesterol 67 mg, Fiber 2 g, Protein 16 g, SaturatedFat 11 g, Sodium 621 mg, Sugar 1 g, Fat 42 g, ServingSize 20 large bourekas, UnsaturatedFat 0 g

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