Burekas
- Yield 50 pieces
Burekas are a traditional Israeli street food sold from carts or open-air bakeries along with hard-boiled eggs and a fruit drink similar to Kool-Aid.
The puff pastry must be cut with a pizza cutter or ravioli wheel, not a knife, otherwise the leaves of the dough will not open up and fan out.
Ingredients
- Potato Filling:
- 2 large all-purpose potatoes, peeled
- Water
- 1 tablespoon olive oil
- 1/2 large onion, chopped
- 1 egg, beaten
- Salt and freshly ground black pepper, to taste
- Cheese Filling:
- 1 (8-ounce) package farmer cheese
- 1/2 cup crumbled feta cheese
- 1 egg, beaten
- 1 tablespoon flour
- Salt and freshly ground black pepper, to taste
- To Assemble:
- 1 (2.2-pound) package frozen puff pastry, slightly defrosted
- 2 eggs, beaten
- 1/4 cup sesame seeds
Instructions
- To make Potato Filling: Place potatoes in a saucepan, and cover with water. Bring to a boil and cook 20 minutes or until tender. In a skillet over medium heat, heat olive oil. Add onions and saute 7 to 8 minutes until golden brown. In a small mixing bowl, combine sauteed onions, potatoes and egg; mash with a fork and season with salt and pepper. Set aside.
- To make Cheese Filling: In a small mixing bowl, combine all ingredients well with a fork; set aside.
- To assemble: Preheat oven to 350F. Roll puff pastry out gently into a 15 x 12-inch rectangle on a floured surface.
- Cut dough into 3 x 3-inch squares with a ravioli wheel or pizza cutter. Place a heaping tablespoon of potato filling in center of half of the squares square. Lightly brush edges of pastry with beaten egg. Fold pastry over filling corner to corner to form a triangle. Brush each square with egg and sprinkle with sesame seeds. Repeat with the cheese filling.
- Place assembled burekas on a baking pan lined with parchment paper and bake 20 to 25 minutes until golden brown. Makes approximately 50 (3-inch) burekas (25 of each variety).
