Halloumi Bourekia Recipes

CHEESE BOUREKAS

Cheese Bourekas image

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

Ingredients

2 eggs
2 cups shredded mozzarella cheese
1 teaspoon dried parsley
1 pinch garlic powder
1 pinch onion powder
1 pinch salt
1 pinch black pepper
1 (17.5 ounce) package frozen puff pastry
2 teaspoons water
2 tablespoons sesame seeds

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

HALLOUMI BOUREKIA

Halloumi Bourekia image

Make and share this Halloumi Bourekia recipe from Food.com.

Provided by Poppy

Categories Greek

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

450 g plain flour
1 teaspoon salt
240 ml cold water
5 ml lemon juice
50 g clarified butter
225 g margarine or 225 g butter
450 g halloumi cheese
2 eggs, beaten
1 teaspoon finely chopped parsley or 1 teaspoon mint
1/2 teaspoon black pepper
salt

Steps:

cheese filling: Mix all the ingredients together, taste and adjust seasoning, if necessary.
Dough: Sift the flour and salt into a large bowl.
Make a well in the centre, add the water and lemon juice and mix thoroughly with a wooden spoon.
Add the melted fat and knead for about 10 minutes or until smooth.
Shape the dough into 1 large ball, cover with a damp cloth and leave for 30 minutes.
Lightly flour your working surface and roll out the dough until 0.
5cm thick.
Put the block of margarine or butter in the middle of the sheet of dough and fold the pastry over the fat so that it is completely enclosed.
With a well floured rolling pin, flatten the dough to a 1cm thickness.
Fold the dough in half and refrigerate for 10 minutes.
Roll out the dough again on the floured surface to 0.
5cm thickness.
Fold in half and refrigerate for a further 10 minutes.
Keeping the work surface well floured, roll the dough out once more as thinly as possible.
Cut into 7.
5cm-10cm squares or circles.
Put 5-10ml of filling in one half of each shape.
Dampen the edges with cold water and fold over to make rectangles or semi circles.
Seal the edges with your fingertips or a fork.
Arrange on a greased baking tray with a little beaten egg.
Bake in a 180°C (350°F) mark 4 oven for 20-30 minutes or until puffed or golden brown.

Nutrition Facts : Calories 695.9, Fat 39.5, SaturatedFat 10.2, Cholesterol 88.4, Sodium 768.3, Carbohydrate 72.2, Fiber 2.6, Sugar 0.4, Protein 12.2

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