Mouth-Watering Burekas Recipe: Perfect for Any Occasion!

Greetings, comrades of the kitchen. Today, I bring you a recipe that will fill your heart and soul with warmth and comfort: the glorious Burekas (also spelled Borekas). This delicacy originated in Sephardic food culture and has been traditionally made for centuries. It is a satisfying snack or meal and can be eaten at any time of the day.

Bourekas come in various forms, including filled Bourekas, which can be made either with phyllo dough or puff pastry. No matter how you prepare them, Burekas have the power to take you on a journey to a different place and time with just one bite.

In this recipe article, I will share my version of the cheese borekas recipe, which is one of my favorites. The combination of feta cheese and cheddar cheese mixed with chopped fresh herbs creates a savory filling that will make your taste buds dance with joy. But don’t fret if cheese isn’t your thing – there are numerous filling options to explore, such as potato cheese, meat, and spinach.

Whether you are an experienced cook or just starting out in the kitchen, making Burekas is not only easy but also tremendously rewarding. With this guide by your side, you’ll soon master the art of creating these delightful pastries that will impress family and friends alike.

So let us embark on this culinary adventure together and make some delicious treats!

Why You’ll Love This Recipe

If you’re looking for a delicious and easy-to-make dish that can satisfy any craving, look no further than the timeless borekas recipe. I guarantee that this dish will become an instant favorite in your household, especially once you taste the flaky and buttery phyllo dough that surrounds the scrumptious and savory filling.

But what makes this recipe so irresistible? For starters, it’s incredibly versatile, allowing you to create different variations according to your preferences or mood. You can make meat-filled borekas with ground beef or meat bourekas, cheesy borek with feta cheese, cheddar cheese or potato cheese as well as vegetarian options like spinach and cheese borek.

Additionally, these borekas are a great alternative to traditional sandwiches or breakfast pastries because they can be eaten hot or cold at any time. When you bite into one of these filled borekas fresh out of the oven, it will hit you with a perfect balance of flavors including salty feta or cheddar cheese, peppery freshness of chopped herbs like parsley with the savory taste of potato if using potato cheese filled Bourekas.

No matter what type of palate you have, you’ll find something to love about these delectable treats. From the hearty flavors of meat-filled bourekas to the classic tastes of cheese-filled options, there is truly something for everyone.

So why not give this recipe a try and experience the joy and satisfaction of creating your own homemade Burekas? Not only will it impress your friends and family, but it’s sure to become a staple in your cookbook – trust me!

Ingredient List

Get ready to rumble! These are the ingredients you’ll need to make these bite-sized Burekas that pack a punch!

• 1 package of phyllo dough (or 1 package of puff pastry dough)
• 1 cup of unsalted butter, melted

• 2 cups of filling (choose from cheese, spinach, meat or potato):
  For Cheese Burekas:

  • 1 1/2 cups of crumbled feta cheese
  • 1 1/2 cups of shredded cheddar cheese
  • Ground fresh black pepper to taste
  • 2 large beaten eggs

  For Spinach Burekas:
  – 2 cups of chopped fresh or frozen spinach
  – 1/3 cup of crumbled feta cheese
  – Ground fresh black pepper to taste
  – 2 large beaten eggs

  For Meat Burekas:
  – 2 cups of cooked and cooled ground beef or lamb
  – Ground fresh black pepper to taste
  – 2 large beaten eggs

  For Potato Burekas:
  – 3 cups of mashed potatoes
  – Ground fresh black pepper to taste
  – 2 large beaten eggs

• Optional: a sprinkle of black sesame seeds for topping.

With just a handful of ingredients, you can create an array of filled Burekas that are both savory and satisfying. Whether you’re in the mood for cheese, spinach, meat, or potato, we’ve got you covered. Don’t forget, you can always mix and match fillings to create your own unique flavor combination. So let’s get started!

The Recipe How-To

Here’s where the fun begins. Get your chef hat on because we’re going to make bourekas! Choose your filling and get ready to impress your guests with this delicious recipe.

Ingredients

• 1 box (16 oz) phyllo dough or puff pastry dough, thawed
• 1/2 cup (1 stick) unsalted butter, melted
• 2 eggs, beaten (1 for egg wash, the other for the filling)
• Filling of your choice (see substitutions and variations section)

Steps

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Prepare the filling of your choice following the instructions from the substitutitions and variations section.
3. Unwrap the phyllo dough or puff pastry sheets on a working surface and cut them into squares of approximately 4 inches x 4 inches.
4. Melt the butter in a bowl and using a brush, apply it to one side of each square of phyllo or puff pastry sheet.
5. Place a tablespoon of the filling of your choice in the center of each sheet.
6. Using wet fingers or a brush with water, moisten two adjacent edges of each square so that they will stick together after folding.
7. Fold the square diagonally so it forms a triangle; press edges together to seal it.
8. Brush each boreka with egg wash made by beating one egg.
9. Sprinkle black sesame seeds on top if desired.
10. Bake for about 20-25 minutes until golden brown.

Enjoy your bourekas, either hot or cold!

Substitutions and Variations

If you’re looking to switch things up or cater to your preferences, there are several variations and substitutions you can make to this classic borekas recipe. The beauty of these flaky pastries is that they can be filled with almost anything, making them a versatile and customizable option for any meal.

For starters, you can switch out the cheese filling with options like potato cheese or feta cheese if you’re looking for a tangy and savory taste. If meat is what you’re after, consider swapping the filling with ground beef or chicken for a hearty borekas option. Add some chopped fresh herbs or fresh-ground pepper to your filling to spice up the flavor profile.

One variation of borekas that has become increasingly popular is the pumpkin borekas or “Bourekas de Calabaza” in Sephardic cuisine. These sweet treats are perfect for dessert, brunch or afternoon tea time. Simply substitute the cheese filling with mashed pumpkin or sweet potato purée mixed with melted butter, toasted nuts (such as Walnuts) smoked paprika, nutmeg and cinnamon. Add black sesame seeds on top before baking to add crunchiness.

If making dough from scratch is intimidating, don’t worry – *store bought phyllo dough* or puff pastry dough work like magic too! You can find these pre-made options at most grocery stores’ frozen section.

Another variation of the classic borekas recipe is the spinach and cheese borek. This dish is a great way to incorporate more veg into your diet without sacrificing flavor. Mix together sautéed onion and garlic with chopped spinach leaves, feta cheese and lemon zest to create a mouthwatering filling. Use filo/ phyllo dough sheets layered together at each side of filling mixture starting from corners towards center then pinch all sides together just as explained in basic preparation .

With so many variations and substitutions available, it’s no wonder these filled pastries have become a staple in Israeli cuisine. Experiment with different fillings until you discover your perfect bite!

Serving and Pairing

Burekas are versatile and can be served in various ways. They can be served as a delicious appetizer or finger food for a party, as a side dish to accompany your main course, or even as a main dish.

These savory pastries can be enjoyed warm or at room temperature, making them perfect for picnics, potlucks, and any gathering. You can serve them with a variety of dipping sauces such as hummus, tzatziki, or spicy tomato sauce to add some extra flair.

Pairing burekas with different types of salads is also an excellent idea. For example, serving them with a Mediterranean salad loaded with fresh tomatoes, cucumbers, and olives would create an amazing combination of flavors.

If you prefer something more substantial, you could serve meat-filled burekas alongside a hot bowl of soup. The savory pastry will provide the perfect balance to the broth’s richness and depth of flavor.

Lastly, for those who want to keep it simple yet delicious, a classic pairing of borekas with tea or coffee is simply irresistible! The delightful flavors of the pastry perfectly match the richness and depth of coffee or offer a delicate contrast to the lightness of tea.

No matter how you choose to serve your burekas, you can be sure that they will never disappoint!

Make-Ahead, Storing and Reheating

Bourekas are a perfect make-ahead appetizer or snack. These tasty pastries can be prepared in advance and frozen for later use. This is great news if you want to serve freshly baked borekas at a moment’s notice.

To make ahead, simply assemble the bourekas, and place them on a baking sheet lined with parchment paper. Then, store the unbaked bourekas in the freezer in an airtight container for up to two months. When ready to bake, remove the bourekas from the freezer and let them thaw in the refrigerator overnight. Alternatively, you can bake them straight from the freezer, but it will take a little longer.

To store already baked Bourekas, let them cool down to room temperature before placing them in an airtight container. Kept properly in the fridge they can last up to 2 days, during reheating they can be warmed up in the oven at 350°F (180°C) for about 10 minutes or until heated through.

For best results, wrap individual portions of Bourekas in aluminum foil before reheating.

Remember not to leave Bourekas out for too long after reheating as it may lead to bacterial growth that’s unsafe for consumption.

Tips for Perfect Results

If you’re a first-timer when it comes to making bourekas, here are some helpful tips that will aid you in achieving the perfect outcome. As a seasoned baker and chef, I’ve learned from experience that creating the dough is crucial to the texture of the bourekas.

Firstly, it’s important not to overwork the dough. Overworking it makes it less pliable and more brittle. The phyllo dough should be kept moist while you’re working with it. Covering it with a damp cloth should do the trick.

Secondly, while adding fillings, be sure not to over-stuff them. Overstuffing could lead to torn edges or cracking of the dough. Also remember that using high-quality ingredients such as fresh ground pepper, feta cheese and cheddar cheese can make all the difference in taste.

Thirdly, when it comes to folding the bourekas properly, patience is key. Be gentle when folding the dough, and press down on edges firmly before baking to help seal them.

Fourthly, use unsalted butter instead of salted butter or oil for brushing your bourekas. This helps keep them from becoming soggy or greasy.

Finally, experiment with different combinations of filling flavors and types! For example, potato cheese or meat bourekas are traditional favorites, but spinach and feta cheese borekas are also wonderful options if you’re looking for a vegetarian alternative.

With these tips in mind, you’ll surely achieve everyone’s favorite: flaky and crunchy on the outside filled with delicious goodness on the inside!

FAQ

Now let’s take some time to tackle some frequently asked questions or FAQs about the burekas recipe. Cooking is an art that requires skill and patience, so there may be some doubts or questions that come to mind when attempting to make this recipe. I’ve gathered the most common ones based on my experience and included them here to help guide you towards perfecting your burekas.

What are the different types of Bourekas?

There are various types of Bourekas, each with its own unique shape and filling. Cheese Bourekas come in either right angled or isosceles triangular shapes, and are available in two sizes. Bourekas filled with potatoes come in a specific box shape, whereas those filled with pizza resemble a tower with a concentric design. Spinach-filled Bourekas, on the other hand, have a distinctive pastry knot shape.

What is bourekas in english?

These pastry treats are a popular snack in Israel and are similar to burek. They are typically made with phyllo dough or puff pastry and come with a variety of fillings.

What is Borekitas?

If you’re looking for a delicious pastry recipe to celebrate Shavuot, you might want to try making borekitas – delectable Turkish bites filled with a variety of flavorful ingredients. For this recipe, we’ll be making a cheese-filled version that’s sure to please your taste buds.

What are Bourekas made of?

Bourekas, a well-loved dish, comes in different flavors with various savory fillings such as cheese, meat, spinach, and eggplant. These delicious pastries are usually made from either puff pastry or filo (phyllo) dough to create an appetizing starter, a side dish or even a take-away snack. For getting the best meal experience, I would recommend serving them with a homemade soup in the winter months.

Bottom Line

:

After reading this article, I hope you see the true beauty that comes with making and enjoying a hot, filling burekas. Not only is it a delicious treat, but it also represents a piece of cultural history and tradition. With endless possibilities for fillings and variations, borekas can be tailored to anyone’s liking.

By providing clear instructions, substitution options, and tips for success, I hope that you are now confident in your ability to make these tasty delights on your own. So why not give it a try? Gather some friends or family and take on the challenge of creating your own bourekas made from scratch.

Trust me, there is nothing more rewarding than biting into a fresh, warm burekas filled with your favorite ingredients. So what are you waiting for? Grab some phyllo dough, butter, and your favorite fillings and get started! You won’t regret it.

Burekas (Other Spelling Borekas) Recipe

Traditional Jewish pastry filled with Cheese or anything else!

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Prep Time 30 mins

Cook Time 25 mins

Course Appetizer

Cuisine Middle Eastern

Servings 20 burekas

Calories 205.1 kcal

Ingredients

  

1x2x3x

• ▢ 1 cup unsalted butter, melted
• ▢ 16 ounces phyllo dough, thawed
• ▢ 1 large egg
• ▢ 2 teaspoons black sesame seeds, for sprinkling
• ▢ 2 large eggs
• ▢ 1 cup grated cheddar cheese
• ▢ 1 cup crumbled feta cheese
• ▢ 2 teaspoons fresh ground pepper, to taste

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Instructions

 

• Cheese Filling.
• Beat the eggs in a small bowl. Add the cheddar and feta cheeses and pepper to taste. Mix well.
• Use about 1 tablespoon of filling for each bureka.
• Dough.
• Preheat the oven to 350 degrees.
• Using a pastry brush, coat the bottom of a cookie sheet with some of the melted butter.
• Take a sheet of phyllo and cut lengthwise in strips, 4 1/2 inches wide. Butter the strips, fold over lengthwise, butter again, and place a tablespoon of filling on the end. Then fold up right to left as you would a flag, so that the end result is a plump triangle, buttering the outside at the end. Repeat with the remaining filling and dough. Beat the egg, brush the burekas with it, and sprinkle sesame seeds over the tops.
• Place on the cookie sheet and bake for 20 minutes or until golden in color.
• NOTE You can also mold and freeze the burekas after forming. Defrost for 2 hours and then bake. You can fill any leftover phyllo with chocolate chips or Nutella and make triangular treats.
• THREE WAYS TO FILL A BUREKA.
• Spinach Filling.
• Yield: About 2 cups, enough filling for about 20 burekas.
• 2 pounds fresh spinach or Swiss chard leaves, washed well, or two 10-ounce packages chopped frozen spinach.
• 2 large eggs, beaten lightly.
• 1/2 cup crumbled feta cheese.
• 1/2 cup grated cheddar cheese.
• 1/4 cup chopped fresh parsley.
• 2 tablespoons chopped fresh dill.
• 8 scallions, diced.
• Salt and freshly ground pepper to taste.
• Place the fresh spinach or Swiss chard leaves in a frying pan with only the water that clings to the leaves, and cook briefly until they wilt. (If using frozen spinach, simply defrost.) Drain very well, squeezing out as much of the water as possible. Cool and chop.
• Mix together the eggs, feta and cheddar cheeses, parsley, dill, and scallions. Add the spinach and salt and pepper to taste; mix well.
• Use about 1 tablespoon of filling for each bureka.
• Eggplant Filling.
• Yield: About 2 cups, enough filling for about 20 burekas.
• 2 medium eggplants (about 2 pounds).
• 1/3 cup kasseri or feta cheese, crumbled.
• 1/3 cup grated sheep or mozzarella cheese.
• 1/4 cup chopped fresh cilantro or parsley.
• Salt to taste.
• Preheat the oven to 450 degrees. Prick the skin of the eggplants all over and roast on an oiled cookie sheet for 25 minutes, turning occasionally.
• Remove the pulp from the skin, discarding the seeds and draining off any extra liquid. Cool slightly, then pat dry and coarsely chop. Combine the eggplant pulp, cheeses, and cilantro or parsley and mash well with a fork; add salt if needed.
• Use about 1 tablespoon of filling for each bureka.
• Cheese Filling.
• Yield: About 2 cups, enough filling for about 20 burekas.
• 2 large eggs.
• 1 cup grated cheddar cheese.
• 1 cup crumbled feta cheese.
• Freshly ground pepper to taste.
• Beat the eggs in a small bowl. Add the cheddar and feta cheeses and pepper to taste. Mix well.
• Use about 1 tablespoon of filling for each bureka.
• Other fillings:
• Spinach.
• Yield:About 2 cups, enough filling for about 20 burekas.
• 2 pounds fresh spinach or Swiss chard leaves, washed well, or two 10-ounce packages chopped frozen spinach.
• 2 large eggs, beaten lightly.
• 1/2 cup crumbled feta cheese.
• 1/2 cup grated cheddar cheese.
• 1/4 cup chopped fresh parsley.
• 2 tablespoons chopped fresh dill.
• 8 scallions, diced.
• Salt and freshly ground pepper to taste.
• Eggplant Filling.
• Yield: About 2 cups, enough filling for about 20 burekas.
• 2 medium eggplants (about 2 pounds).
• 1/3 cup kasseri or feta cheese, crumbled.
• 1/3 cup grated sheep or mozzarella cheese.
• 1/4 cup chopped fresh cilantro or parsley.
• Salt to taste.
• Joan Nathan shares her tips with Epicurious:
• • These pastries came to Israel with Sephardic Jews from Turkey and Greece. The first filling is more Greek-influenced, while the other two are more Turkish.
• • Nathan recommends a high-quality Greek feta cheese and a sharp cheddar for the fillings.
• • After folding up the burekas flag-style, be sure to pinch around the edges of each pastry to avoid filling spilling out during baking.
• Yield: About 60 bureka triangles.

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Nutrition

Serving: 1105gCalories: 205.1kcalCarbohydrates: 12.6gProtein: 5.2gFat: 14.9gSaturated Fat: 8.7gCholesterol: 68.7mgSodium: 240.2mgFiber: 0.5gSugar: 0.4g

Keyword < 60 Mins, Easy, European

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