BUREKAS WITH SPINACH OR EGGPLANT FILLING
These little pocket pastries are adapted from the ones made at Congregation Or VeShalom in Atlanta. The women there make theirs with oil, which is traditional, but this version with butter is more tender. The dough is easy to work with and the fillings are delicious on their own; use any leftovers in eggs for breakfast.
Provided by Joan Nathan
Categories lunch, snack, pastries, appetizer
Time 2h
Yield About 20 burekas
Number Of Ingredients 19
Steps:
- If using the eggplant-tomato filling, heat the oven to 425 degrees. Pierce the eggplant several times with a knife and roast on a parchment- or foil-lined baking sheet until the eggplant collapses and is completely soft, 35 to 40 minutes. When cool enough to handle, remove and discard the skin; transfer the flesh to a strainer to drain and set aside.
- Make the dough: In the bowl of a food processor fitted with the metal blade attachment, add the flour and salt and pulse briefly to combine. Add the butter and pulse just until the butter pieces are the size of peas. Slowly add the ice water and process just until combined. Form the dough into 2 disks about 1 inch thick, wrap in plastic and refrigerate for at least 30 minutes.
- Meanwhile, heat the oven to 350 degrees and line a baking sheet with parchment paper.
- If using the spinach-feta filling: In a medium bowl, combine the spinach, feta and Parmesan. Season to taste with salt and pepper, then add egg and flour.
- If using the eggplant-tomato filling: In a medium-sized frying pan over medium heat, heat the olive oil. Add the onions, season with salt, and cook until beginning to soften but not brown, about 3 to 5 minutes. Stir in the tomatoes and eggplant, breaking them up with a wooden spoon, and cook until the mixture begins to thicken and loses some of its moisture, about 5 minutes. Season to taste with salt and pepper and remove from the heat. When the mixture has cooled, stir in the Parmesan, egg and flour.
- Working with one disk of dough at a time, on a lightly floured surface and using a lightly floured rolling pin, roll out the dough into a circle about 1/8-inch thick or slightly thinner. Using a 3 1/2-inch/9-centimeter circle cutter, cut as many circles as you can from the dough.
- Hold a circle in your hand and fill with 1 tablespoon of filling. Fold up the sides into a half-moon shape and pinch the edges closed to seal, crimping them if you like. Place the sealed bureka on the prepared baking sheet and repeat with the remaining dough.
- Brush the tops lightly with the egg wash and sprinkle with a large pinch of grated Parmesan. Bake for 30 to 35 minutes or until the crusts are golden brown.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 14 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 446 milligrams, Sugar 2 grams, TransFat 0 grams
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
SPINACH AND FETA BOUREKAS
Light and soft, with a bit of crunch, these bourekas are one of my favorite appetizers for holidays. They can be filled with almost anything, but spinach and feta is one of my favorite fillings topped everything seasoning, and these little triangles are out of this world. - Alex Stepanov, Matawan, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add spinach, shallots, and garlic; cook and stir until wilted, 2-3 minutes. Remove from the heat; strain off any excess water. Stir in salt and pepper, set aside to cool to room temperature., On a lightly floured surface, unfold puff pastry. Cut each sheet into 4 squares. In a small bowl, combine feta and ricotta; stir in spinach mixture. Spoon cheese mixture diagonally over half of each square to within 1/2 in. of edges. Brush pastry edges with egg. Fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Place on parchment-lined baking sheets. Brush remaining egg over pastries; sprinkle with seasoning blend. Bake until golden brown, 25-30 minutes.
Nutrition Facts : Calories 383 calories, Fat 21g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 635mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 6g fiber), Protein 9g protein.
More about "bourekas recipes"
BOREKAS WITH SAVORY BEEF FILLING - ALL WAYS DELICIOUS
From allwaysdelicious.com
5/5 (5)Total Time 1 hr 10 minsCategory Baked GoodsCalories 124 per serving
EASY ISRAELI CHEESE BOUREKAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (19)Total Time 40 minsCuisine Kosher, Middle EasternCalories 304 per serving
ISRAELI HOT POCKETS - BOUREKAS - JAMIE GELLER
From jamiegeller.com
SPINACH AND CHEESE BOREKAS - JAMIE GELLER
From jamiegeller.com
SAVORY MUSHROOM BOUREKA- A CHAIT FAMILY RECIPE
From kosher.com
ISRAELI CHEESE BOUREKAS - WELL SEASONED STUDIO
From wellseasonedstudio.com
POTATO CHEESE BOUREKAS - FLAKY STUFFED PASTRIES - TORI …
From toriavey.com
PAREVE ISRAELI POTATO BOUREKAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY CHEESE BOUREKAS RECIPE - LIVING SWEET MOMENTS
From livingsweetmoments.com
SPINACH AND CHEESE BOUREKAS RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
SPINACH AND KASHKAVAL CHEESE BOUREKAS RECIPE | THE NOSHER
From myjewishlearning.com
BOUREKAS RECIPE - TODAY
From today.com
SWEET CHEESE BOUREKAS - MOMSDISH
From momsdish.com
CHEESE BOUREKAS RECIPE | COOK THE BOOK - SERIOUS EATS
From seriouseats.com
BOUREKAS | MY JEWISH LEARNING
15 BOUREKAS DOUGH RECIPE - SELECTED RECIPES
From selectedrecipe.com
CHEESE BOUREKAS - SIMPLE SAVORY PASTRIES - TORI AVEY
From toriavey.com
You'll also love