Potato Cheese Bourekas Recipes

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POTATO CHEESE BOUREKAS



Potato Cheese Bourekas image

Recipe for Potato Cheese Bourekas with mashed potato and cheese filling, kashkaval & feta. Bureka, boreka, borek, savory hand pies. Kosher, dairy

Provided by Tori Avey

Categories     Side Dish

Time 45m

Number Of Ingredients 9

2 sheets puff pastry (you can also use filo dough, click here for directions using filo)
9 oz russet potato or 1 cup cold mashed potatoes
1/4 cup crumbled feta cheese
1/4 cup shredded kashkaval cheese ((or substitute another 1/4 cup feta))
1 large egg
Salt and pepper
1 large egg yolk
1 tbsp sesame or poppy seeds for topping ((optional))
Nonstick cooking oil spray

Steps:

  • For the potato part of this filling, you can bake a potato, use a leftover baked potato, or use leftover mashed potatoes. If you're baking a potato, place a rack on the lowest part of the oven and another rack in the middle of the oven. Place a baking sheet on the lowest rack of the oven (line with aluminum foil for easier cleanup). Preheat the oven to 400 degrees F. Scrub the potato clean and pat them dry. Stab a few slits on both sides of the potato with a sharp steak knife. (Note that there are two potatoes in these pictures, but you will only need one.)
  • Hold the potato over a mixing bowl and rub it with extra virgin olive oil, then coat lightly with kosher salt.Place the potato directly on the middle rack above the baking sheet. Let the potato bake for 60-70 minutes till soft inside.Squeeze the potato after baking to test for doneness-- it should give when you apply pressure. Remove potato from the oven and let it stand uncovered till cool.Peel the potato with your fingers, then mash it. You should end up with about 1 cup of mashed potatoes. Alternatively, you can use a leftover baked potato for this step (of the correct size). You can also use leftover mashed potatoes (make sure they're dairy or pareve if you're keeping kosher). You'll need about a cup of cold or room temperature mashed potatoes total, no matter which of these methods you choose.
  • Preheat oven to 350 degrees F. In a mixing bowl, combine mashed potato, feta, kashkaval, egg, a pinch of salt and a pinch of black pepper (if using all feta cheese or pre-seasoned mashed potatoes, no 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 heaping tablespoon of the potato cheese filling on one corner of each square, spreading it out into a triangle shape 1/4 inch from the edge to halfway across the square. The filling will create a diagonal triangle inside the square.
  • Fold the dough square by grasping the opposite corner and folding it up and over the filling to make a triangle. Pinch firmly along the outer open edge of the triangle to seal.You can also crimp the edges with the tines of a fork, if you wish.Repeat this process for the remaining squares, then 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 a little 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 35 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 35-45 minutes till golden brown, crisp and flaky.

Nutrition Facts : Calories 182 kcal, Carbohydrate 15 g, Protein 3 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 24 mg, Sodium 119 mg, ServingSize 1 serving

CHEESE POTATO BOREKAS



Cheese Potato Borekas image

These sound pretty good, though I haven't tried them yet. I found this recipe in the Chicago Sun-Times.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 2h5m

Yield 2 dozen

Number Of Ingredients 11

3 cups flour
1 cup margarine
1/2 cup water
1/2 cup vegetable oil
1/8-1/4 teaspoon salt
4 -5 medium white potatoes, cooked,peeled and mashed
1/4 lb asiago cheese, grated (about 1 cup)
1 1/2 cups farmer cheese
4 large eggs
1 large egg, beaten with
1 tablespoon water

Steps:

  • Beat the flour and margarine together, using a hand-held or upright mixer.
  • Add the water, oil and salt and continue beating until well combined.
  • By hand, blend in any flour still remaining at the bottom of the mixing bowl.
  • Refrigerate the dough for at least 1 hour.
  • Combine the filling ingredients, using a hand-held or upright mixer.
  • Take the dough out of the refrigerator.
  • Separate into 24 equal portions.
  • Pat each portion of the dough into a circle approximately 4 inches in diameter and dust with flour.
  • Place a scant tablespoon of filling on on side of each circle.
  • Fold the unfilled portion over the filling.
  • Transfer borekas onto a non-stick baking sheet.
  • Crimp the edges with a fork.
  • Using a pastry brush,"paint" the top of each boreka with egg wash.
  • Bake in a preheated 375° oven for 35 minutes.

Nutrition Facts : Calories 2488.1, Fat 160.3, SaturatedFat 27.4, Cholesterol 536.4, Sodium 2056.1, Carbohydrate 201.8, Fiber 10.5, Sugar 5.8, Protein 60

ISRAELI POTATO BOUREKAS (PAREVE)



Israeli Potato Bourekas (Pareve) image

Enjoy this easy recipe for dairy-free, Israeli-style potato bourekas made with mashed potatoes and baked in a sesame seed-topped puff pastry.

Provided by Giora Shimoni

Categories     Appetizer     Side Dish     Snack     Pie

Time 1h

Yield 8

Number Of Ingredients 11

For the Filling:
3 medium russet or Yukon Gold potatoes , peeled and cut into 1-inch pieces
1 to 2 tablespoons extra-virgin olive oil (or non-hydrogenated margarine or butter)
Optional: 1 onion (finely chopped)
Optional: 2 to 3 cloves garlic (minced)
Sea salt, to taste (or kosher salt )
Freshly ground black pepper, to taste
2 large eggs
For the Pastry:
1 (14- to 16-ounce) package puff pastry (sheets or pre-cut squares)
Garnish: sesame seeds

Steps:

  • Place the potatoes in a saucepan or stockpot with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat.
  • Cook uncovered until the potatoes are tender and easily pierced with a fork, 20 to 25 minutes.
  • Drain the potatoes and place in a large bowl. Pass through a potato ricer or mash with a potato masher or wire whisk. Set aside to cool.
  • If adding the onion and garlic, warm the oil (or melt the margarine or butter) in a large skillet set over medium-high heat. Add the onion and garlic and sauté until soft and translucent, 5 to 7 minutes. Stir the mixture into the potatoes.
  • If you're not using the onions and garlic, simply add the olive oil, margarine, or butter to the potatoes.
  • Season to taste with salt and pepper.
  • In a small bowl, beat one of the eggs . While stirring the cool potato mixture, slowly add the beaten egg. Mix well until the egg is totally integrated into the mashed potatoes.
  • Heat the oven to 375 F / 190 C. Line a large rimmed baking sheet with parchment paper . Fill a small bowl with water. If using puff pastry sheets, cut them into 5-inch squares.
  • Place a heaping tablespoon of filling in the center of each square. Dip your fingers in the water and dampen the edges of the squares, then fold in half diagonally or vertically to form triangular or rectangular pastries. Pinch the edges together to seal the filling inside.
  • Beat the second egg and brush it over the tops of the bourekas. Sprinkle sesame seeds on top. Place the pastries on the prepared baking sheet and bake for 30 minutes or until the bourekas are puffed and golden.
  • Serve warm and enjoy.

Nutrition Facts : Calories 445 kcal, Carbohydrate 41 g, Cholesterol 47 mg, Fiber 3 g, Protein 8 g, SaturatedFat 4 g, Sodium 207 mg, Sugar 1 g, Fat 28 g, ServingSize 8 servings, UnsaturatedFat 0 g

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

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

POTATO-FETA BOUREKAS



Potato-Feta Bourekas image

An easy, tasty take on the popular Turkish turnover and a most delicious savory breakfast or snack. We swap store-bought puff pastry for the usual phyllo. Assemble and freeze the bourekas ahead of time, then bake and enjoy on busy or lazy mornings.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h15m

Yield Makes 6

Number Of Ingredients 8

1 medium russet potato, scrubbed and pricked all over
3 ounces feta, crumbled (1/2 cup)
1 tablespoon minced chives
Kosher salt and freshly ground pepper
2 large eggs
Unbleached all-purpose flour, for dusting
1 package (14 ounces) all-butter puff pastry, thawed
2 tablespoons nigella or black sesame seeds

Steps:

  • Preheat oven to 400 degrees, with a rack in center. Place potato on rack; bake until tender when pierced with a knife, about 1 hour. When cool enough to handle, remove potato skin and mash until smooth. Combine 1 cup mashed potato with feta and chives. Season with salt and pepper. Whisk 1 egg; stir into mixture.
  • On a lightly floured surface, roll pastry into a rectangle; cut into six 4-inch squares. Place 1 heaping tablespoon of filling in corner of each square, leaving a 1/2-inch border. Whisk remaining egg with 1 teaspoon water. Brush borders with egg wash; fold dough over filling and press edges to seal, forming triangles. Crimp edges with a floured fork. With the tip of a sharp knife, cut vents in each pastry. Arrange turnovers on a parchment-lined baking sheet and freeze until firm, 20 minutes (or, wrapped in plastic, up to 2 days).
  • Brush turnovers with egg wash; sprinkle with seeds. Bake, rotating sheet halfway through, until deep golden brown and puffed, 25 to 27 minutes. Transfer using parchment to a wire rack; let cool completely.

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