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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Manuela Edeb
[email protected]I'm not a fan of cheese, but these cheese bourekas were surprisingly good. The dough was flaky and the filling was creamy and flavorful.
Elijah kwao Tetteh
[email protected]I'm not sure what cheese bourekas are, but they sound delicious. I'll have to try this recipe.
Bird Lovee
[email protected]I'm allergic to dairy, so I can't eat these cheese bourekas. But they look delicious!
Bilal Gujar
[email protected]These cheese bourekas are perfect for a party or potluck. They're easy to make and always a crowd-pleaser.
Elvis Abodoo
[email protected]I love that this recipe uses feta cheese. It gives the bourekas a tangy flavor that I really enjoy.
Olwethu Vilakazi
[email protected]These cheese bourekas are a great way to use up leftover cheese.
its Abdullah
[email protected]I'm not a huge fan of cheese bourekas, but these were surprisingly good. The dough was flaky and the filling was creamy and flavorful.
Faraz Shamim
[email protected]I tried this recipe for the first time last week and it was a total disaster. The dough was too dry and the filling was bland.
JS Jony
[email protected]These cheese bourekas are a delicious and easy appetizer. I love that they can be made ahead of time and frozen.
Jonathan Reyes
[email protected]I've been making cheese bourekas for years and this recipe is by far the best. The dough is flaky and the filling is creamy and flavorful.
N Sheena
[email protected]These cheese bourekas were a hit at my last party! They were so easy to make and everyone loved them.