EASY CHEESE BOUREKAS (DAIRY)
Steps:
- Preheat the oven to 350 F / 180 C. Line a baking sheet with parchment paper.
- In a bowl, mix the egg, cheese, parsley, garlic salt, and pepper.
- Using a sharp knife, cut the puff pastry into 5-inch squares.
- Place a heaping tablespoon of cheese filling in each square.
- Dampen the edges of the squares with water, and fold in half diagonally to form triangular pastries.
- Pinch the edges together to seal the filling inside.
- Brush the tops of the bourekas with beaten egg and sprinkle with sesame seeds.
- Bake in the preheated oven for 30 minutes, or until the pastries are puffed and golden, and the filling is cooked through. Serve immediately.
Nutrition Facts : Calories 304 kcal, Carbohydrate 21 g, Cholesterol 43 mg, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, Sodium 312 mg, Sugar 1 g, Fat 21 g, ServingSize 12 borekas (serves 12), UnsaturatedFat 0 g
CHEESE BOUREKAS
I found this one searching online....I saw that there were no Bourekasim on this site....I thought I should add one! I have not tried it yet, but if you try it before I do, let me know how it turns out. : "Middle-Eastern style puff pastry pockets filled with cheese. Great served as an appetizer or the traditional Israeli way for breakfast with salad, olives, cheese, and plain yogurt. Could also be filled with leftover mashed potatoes, or a spinach and feta mixture."
Provided by Shellybelli4
Categories Cheese
Time 1h
Yield 12 triangles, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Beat 1 egg in a medium bowl, and mix in the cheese. Season with parsley, garlic powder, onion powder, salt, and pepper.
- On a lightly floured surface, cut each sheet of puff pastry into 6 equal squares to give 12 squares in total. Beat the remaining egg with water in small bowl. Brush edges of each square lightly with egg wash. Place a heaping tablespoon of the cheese mixture in the center of each square. Fold pastry over the filling, (make a triangle shape for an authentic look) and seal edges with a fork. Transfer to the prepared baking sheet, brush with remaining egg wash and sprinkle with sesame seeds.
- Bake in the preheated oven 30 minutes, or until golden brown. Serve immediately.
Nutrition Facts : Calories 306.1, Fat 21.5, SaturatedFat 6.8, Cholesterol 45.8, Sodium 245.8, Carbohydrate 19.8, Fiber 0.9, Sugar 0.6, Protein 8.6
CHEESE BOUREKAS
Middle-Eastern style puff pastry pockets filled with cheese. Great served as an appetizer or the traditional Israeli way for breakfast with salad, olives, cheese, and plain yogurt. Could also be filled with leftover mashed potatoes, or a spinach and feta mixture.
Provided by GCBENEZRA
Categories Appetizers and Snacks Pastries
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Beat 1 egg in a medium bowl, and mix in the cheese. Season with parsley, garlic powder, onion powder, salt, and pepper.
- On a lightly floured surface, cut each sheet of puff pastry into 6 equal squares to give 12 squares in total. Beat the remaining egg with water in small bowl. Brush edges of each square lightly with egg wash. Place a heaping tablespoon of the cheese mixture in the center of each square. Fold pastry over the filling, and seal edges with a fork. Transfer to the prepared baking sheet, brush with remaining egg wash and sprinkle with sesame seeds.
- Bake in the preheated oven 30 minutes, or until golden brown. Serve immediately.
Nutrition Facts : Calories 294.2 calories, Carbohydrate 19.6 g, Cholesterol 43.1 mg, Fat 20.1 g, Fiber 0.8 g, Protein 8.9 g, SaturatedFat 6.2 g, Sodium 230.4 mg, Sugar 0.6 g
CHEESE BOUREKAS
Recipe for Cheese Bourekas filled with creamy and salty feta cheese, kashkaval, & ricotta. Bureka, boreka, borek, savory hand pies. Kosher, dairy
Provided by Tori Avey
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. In a mixing bowl, combine feta, kashkaval, ricotta, egg, a pinch of salt and a pinch of black pepper (if using all feta cheese, you may not need to add any salt). Use a fork to mix ingredients together till well blended. Make sure to break up any large crumbles of feta with the fork. Reserve mixture.
- On a smooth, clean, lightly floured surface, unfold one of your puff pastry sheets. Use a rolling pin to roll out the sheet to a 12x12 inch square. If using homemade puff pastry, roll your dough out to the same size - a 12"x12" square. Cut the sheet of puff pastry dough into 9 equal-sized squares, each about 4"x4" large.
- Place 1 scant tablespoon of the cheese filling in the center of each dough square.
- Fold the dough squares by grasping one corner and folding it over to the opposite corner to make triangles. Pinch firmly along the outer open edge of the triangles to seal. If you're having trouble sealing the dough and getting it to stick together, wet your finger with a bit of water and run it around the edge of the square before folding-- this will help it stick together.
- You can also crimp the edges with the tines of a fork, if you wish.
- Repeat this process for the second sheet of puff pastry-roll out the pastry, cut into squares, add filling, and seal the triangles.
- Spray your baking sheets with nonstick cooking spray or line with parchment paper. Place 9 bourekas on each sheet, evenly spaced, giving them some room to expand during baking.
- In a small bowl, whisk together the egg yolk and 2 tsp of cool water. Use a pastry brush to brush a light layer of the egg wash onto the surface of each boureka.
- Sprinkle the bourekas with sesame or poppy seeds, if desired.
- Bake the bourekas for about 30 minutes, switching the baking sheets between the upper and lower racks halfway through cooking. Bake till golden brown and cooked through.Serve warm. Store in a sealed container or plastic zipper bag.
- To freeze bourekas: prepare, fill, and seal the pastries. Do not coat with egg wash or bake. Place the unbaked pastries in a Tupperware or plastic bag in single layers, separating each layer of bourekas with a piece of parchment paper or wax paper to keep them from freezing together. Freeze.
- When ready to bake, take the bourekas out of the freezer (no need to defrost) and arrange them on a baking sheet sprayed with nonstick oil. Coat with thin layer of egg wash and sesame or poppy seeds, if desired. Bake at 350 degrees for 30-40 minutes till golden brown.
Nutrition Facts : Calories 186 kcal, Carbohydrate 12 g, Protein 4 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 153 mg, ServingSize 1 serving
CHEESE BOUREKAS RECIPE | COOK THE BOOK
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
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
CHEESE BOUREKAS
Steps:
- Preheat oven to 350 degrees F. In a mixing bowl, combine feta, kashkaval, ricotta, egg, a pinch of salt and a pinch of black pepper (if using all feta cheese, you may not need to add any salt). Use a fork to mix ingredients together till well blended. Make sure to break up any large crumbles of feta with the fork. Reserve mixture. On a smooth, clean, lightly floured surface, unfold one of your puff pastry sheets. Use a rolling pin to roll out the sheet to a 12x12 inch square. If using homemade puff pastry, roll your dough out to the same size - a 12"x12" square. Cut the sheet of puff pastry dough into 9 equal-sized squares, each about 4"x4" large. Place 1 scant tablespoon of the cheese filling in the center of each dough square. Fold the dough squares by grasping one corner and folding it over to the opposite corner to make triangles. Pinch firmly along the outer open edge of the triangles to seal. If you're having trouble sealing the dough and getting it to stick together, wet your finger with a bit of water and run it around the edge of the square before folding-- this will help it stick together. You can also crimp the edges with the tines of a fork, if you wish. Repeat this process for the second sheet of puff pastry-roll out the pastry, cut into squares, add filling, and seal the triangles. Spray your baking sheets with nonstick cooking spray or line with parchment paper. Place 9 bourekas on each sheet, evenly spaced, giving them some room to expand during baking. In a small bowl, whisk together the egg yolk and 2 tsp of cool water. Use a pastry brush to brush a light layer of the egg wash onto the surface of each boureka. Sprinkle the bourekas with sesame or poppy seeds, if desired. Bake the bourekas for about 30 minutes, switching the baking sheets between the upper and lower racks halfway through cooking. Bake till golden brown and cooked through. Serve warm. Store or freeze unbaked in a sealed container or plastic zipper bag.
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