Burekas are Israeli equivalent to an Argentinean empanada, to a Cuban pastelito, or an American croissant.
Burekas are made of puff-pastry (phillo dough) filled with a whole bunch of fillings. The traditional ones are: cheese, potato, and apple. Sometimes depending on the season who would fins spinach, onions and cheese, or some nutella ones for a yummy treat.
Originally from Turkey, burekas belong within the larger category of small savory pies common throughout the Middle East, North Africa and parts of Asia.
You can buy the phillo dough at any grocery store, or be brave and make your own. I usually try to do the dough from scratch, but this time, having people over, making dinner for all of us, it was just easier to buy the dough and make the tasteful filling.
I went with Cheese burekas. I made two sets. One using only feta cheese, and the second I replaced 60 gr of Feta cheese for Goat cheese. They came out very tasteful and moist.
Makes: 16 burekas Prep time: Cook time:
- 60 gr cottage cheese
- 60 gr ricotta cheese
- 90 gr feta cheese
- 20 gr melted butter
- 1 egg
- sesame seeds
- Preheat the oven to 425 F, line a baking tray with parchment paper.
- In a small bowl combine the cottage cheese, ricotta cheese, feta cheese, and melted butter. Mix untill well combine.
- Place filling on the center of bureka, brush water on two adjacent edges and close the bureka making a triangle. I like to use a fork to close the burekas to make sure filling would not come out during baking. Repeat process for all the burekas and place them on the baking tray.
- Egg wash the bureka and sprinkle sesame seeds.
- Cook for 16 minutes. Enjoy!
** TIP: Burekas can be made ahead and frozen for up to three months. To cook after frozen, remove from oven, and place on desire pan with parchment paper. Leave them on the counter until oven reaches desire temperature.