Quentin Bacon
  • Yield: 10 pieces


4tablespoons (1/2 stick) butter
2medium yellow onions, thinly sliced
1tablespoon kosher salt
1 (8-ounce) package mild fresh goat cheese, at room temperature
1 1/2cups whole-milk ricotta
4 dried apricots, cut into small cubes
2tablespoons fresh thyme, finely chopped
1/8 teaspoon grated nutmeg
Pinch of freshly ground black pepper
1tablespoon kosher salt
1 (17.3-ounce) package puff pastry, thawed
All-purpose flour for work surface
1large egg, beaten
Nigella seeds


For Caramelized Onions:

  1. Heat large skillet over medium heat and melt butter in it. Add half of the onions and sprinkle 1 1/2 teaspoons of salt over them. Add remaining onions and remaining 1 1/2 teaspoons of salt. Allow onions to stick to pan just slightly, then give them a quick stir.
    Note: Resist urge to stir onions during the first 15 minutes of cooking, because leaving them alone will help with caramelization.
  2. Reduce heat to low and stir occasionally to prevent onions from burning. Cook until deep, rich brown color has developed. Remove from heat and cool completely. (Onions can be stored in an airtight container in refrigerator for up to 1 day.)

For Bourekas:

  1. Line baking sheet with parchment paper or use a Silpat.
  2. Mix together goat cheese, ricotta, dried apricots, caramelized onions (about 1 cup), thyme, nutmeg, pepper, and salt.
  3. Unroll one puff pastry sheet on lightly floured surface. Take half of goat cheese mixture and spread a thick horizontal line across sheet on end closest to you. Tightly roll puff pastry into large log. Repeat this step with second sheet. Transfer both rolls to lined baking sheet and refrigerate for 30 minutes.
  4. Preheat oven to 375F. Remove rolls from refrigerator and brush tops with egg; sprinkle with nigella seeds. Divide each roll into five equal pieces by making a 1/4-inch-deep incision using a very sharp knife. Bake in oven until golden brown, about 35 minutes.
  5. Remove bourekas from oven and cut all the way through the slits of each roll. Serve immediately.

Excerpted from Balaboosta by Einat Admony (Artisan Books). Copyright © 2013.