📝 About This Recipe
A staple of Sephardic Jewish cuisine and Israeli street food, these bourekas feature shatteringly crisp puff pastry wrapped around a savory, salty cheese core. This dairy specialty combines the tang of Greek feta with the melt-ability of mozzarella and a hint of white pepper for a sophisticated kick. Whether served as a Shabbat morning treat or a warm appetizer, these hand-held pies are the ultimate comfort food that brings the aroma of a Jerusalem bakery into your kitchen.
🥗 Ingredients
The Pastry
- 2 sheets Puff Pastry (thawed but still cold)
- 2 tablespoons All-purpose flour (for dusting the work surface)
Cheese Filling
- 7 ounces Greek Feta Cheese (crumbled)
- 1/2 cup Farmer's Cheese or Ricotta (drained well)
- 1/2 cup Shredded Mozzarella (for stretch and melt)
- 1 large Egg (beaten, to bind the filling)
- 1/4 teaspoon White Pepper (adds a subtle heat)
- 1 pinch Nutmeg (freshly grated)
The Topping
- 1 large Egg (for egg wash)
- 1 teaspoon Water (to thin the egg wash)
- 2 tablespoons Sesame Seeds (traditional topping)
- 1 teaspoon Nigella Seeds (optional, for oniony flavor)
- 1 pinch Maldon Sea Salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper to ensure the pastry doesn't stick.
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2
In a medium mixing bowl, combine the crumbled feta, farmer's cheese, and shredded mozzarella. Mash them together slightly with a fork until well combined but still textured.
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3
Add one beaten egg, white pepper, and a pinch of nutmeg to the cheese mixture. Mix until the egg is fully incorporated; this will act as the 'glue' for your filling.
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4
Lightly flour your work surface. Unroll one sheet of puff pastry. If it feels too thick, gently roll it out with a rolling pin into a 12-inch square.
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5
Using a sharp knife or a pizza cutter, cut the pastry sheet into equal-sized squares (about 3.5 to 4 inches each). You should get 6-9 squares per sheet depending on size.
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6
Place a generous tablespoon of the cheese filling in the center of each square. Do not overfill, or they will burst in the oven.
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7
Prepare the egg wash by whisking the second egg with a teaspoon of water in a small ramekin.
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8
Lightly brush two adjacent edges of the pastry square with the egg wash. Fold the pastry over the filling to create a triangle.
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9
Press the edges firmly with your fingers to seal, then use the tines of a fork to crimp the edges for a decorative look and a secure seal.
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10
Place the bourekas onto the prepared baking sheets, leaving about 2 inches of space between each one to allow for expansion.
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11
Brush the tops of all bourekas generously with the remaining egg wash. This is the secret to that deep golden-brown shine.
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12
Sprinkle the tops liberally with sesame seeds and nigella seeds. A tiny pinch of flaky sea salt on top elevates the savory notes.
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13
Bake for 25-30 minutes, rotating the pans halfway through, until the pastry is puffed high and a rich, deep golden brown.
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14
Remove from the oven and let them cool on the pan for at least 5-10 minutes. The cheese filling will be extremely hot and needs a moment to set.
💡 Chef's Tips
Always keep your puff pastry cold; if it gets too soft, the layers won't rise properly—pop it back in the fridge for 10 minutes if needed. Drain your feta or farmer's cheese well to avoid a soggy bottom; excess moisture is the enemy of crispy pastry. For an extra flavor punch, add a tablespoon of finely chopped fresh dill or parsley to the cheese mixture. If the bourekas open during baking, you can use a slightly heavier crimp with the fork or a 'double fold' technique next time. To make ahead, freeze the unbaked bourekas on a tray, then transfer to a bag; bake directly from frozen, adding 5-7 minutes to the timer.
🍽️ Serving Suggestions
Serve warm with a side of 'Haminados' (slow-cooked brown hard-boiled eggs) for a traditional Israeli breakfast. Pair with a dollop of fresh grated tomato salsa (resek agvaniyot) and a spicy Schug (Yemenite chili paste). Accompanied by a crisp Israeli salad of finely diced cucumbers, tomatoes, and lemon juice. Serve alongside a glass of cold Arak with ice and a splash of water for a festive appetizer. A side of brined olives and pickles provides the perfect acidic contrast to the rich cheese.