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I was at a friend’s house the other day, and she was making the most wonderful smelling Potato & Onion Bourekas from scratch. When we left, she sent a few home with us-of course they never made it home! My husband and I made a quick beeline for the grocery store, where we picked up the ingredients to make some Bourekas of our own. I loved the potato and onion, but my husband’s all time favorite Bourekas, are cheese filled, so I compromised, and came up with the easy recipe below-Cheese, Chive, Potato and Onion filled Bourekas. Served warm out of the oven, they are so light and fluffy-they literally melt in your mouth, and they are great additions to a ladies brunch, or to serve for breakfast or lunch guests-pretty and impressive! For Vegans, you can add another potato, and make the mixture with potato, onion, and chive-just mash together, and don’t brush the top with eggs. Make sure you find a Vegan Puff Pastry dough.
Traditionally, Bourekas are served with boiled eggs and tomatoes or fresh tomato purée. I hope you enjoy~Bon Apetit
INGREDIENTS:
- 1 package of Pepperidge Farms Puff Pastry sheets (room temp. defrosted)
- 1 large potato-peeled and diced-boil in salted water until ready to mash-like mashed potatoes-drain water and then mash and place in medium bowl
- 1/2 chopped onion-sauteed in olive oil until translucent
- 1/3 cup Feta Cheese (plain)
- 1/3 cup Italian cheeses (I got a package of pre-shredded cheese)
- 2-3 T. Cream Cheese
- 1 T. Chives-fresh or dried
- 1 t. salt
- Freshly ground pepper
- 1 egg (scrambled in a small bowl-for brushing on the tops of the bourekas before you bake)
- Sesame seeds (optional)
Preheat oven to pastry package heat directions (Mine was 375 degrees)
Take a cookie sheet or two (I have a big stone cookie sheet that I LOVE by pampered chef) and if you have a regular cookie sheet, spray it with butter spray and set aside
Take all the filling ingredients above (except scrambled egg) and mix them all together in a medium bowl. Cut each pastry sheet into 3 long equal rectangles (they are folded so I cut them at the fold lines). Then cut each rectangle, into 3 equal squares. You should have 9 squares from each sheet-there are 2 sheets to a box.
Place a hand full of flour and spread over a cutting board or your counter and place each square on the flour. In the middle of each square place a spoonful of potato cheese mixture and fold corners of square over to form a rectangle. Make sure you pinch all the edges together so that the filling doesnt seep out during baking. Place onto the greased cookie sheet. Repeat with all other squares. Brush egg onto each top, and if desired sprinkle with sesame seeds.
Bake for about 15 minutes-until tops are browned. Best served right away, but they can be warmed up the next day.