Israeli
Bourekas
Flaky Israeli bourekas filled with salty brined cheese and baked until deeply golden. Serve them warm with hard-boiled eggs, grated tomato, and pickles the way they are often eaten at home or from a neighborhood bakery.
Ingredients
- Puff pastry, thawed but cold250g
- Bulgarit or feta cheese, crumbled100g
- Kashkaval or mozzarella, grated50g
- Egg, divided1
- Black pepper1 pinch
- Sesame seeds1 tbsp
- Hard-boiled eggs, for serving2
- Tomato, grated and lightly salted, for serving1
- Israeli pickles or olives, for serving1/2 cup
Method
- Heat the oven to 200°C and line a baking tray with parchment paper.
- In a bowl, mix the crumbled bulgarit or feta, grated kashkaval, half of the beaten egg, and black pepper until the filling holds together.
- Roll the cold puff pastry lightly on a floured surface and cut it into 4 equal squares.
- Place a spoonful of cheese filling in the center of each square, keeping the edges clean.
- Fold each square corner to corner into a triangle, then press the edges firmly with a fork to seal.
- Arrange the bourekas on the prepared tray, leaving space between them.
- Brush the tops with the remaining beaten egg and sprinkle generously with sesame seeds.
- Bake for 22 to 25 minutes, until puffed, crisp, and deep golden brown.
- Let the bourekas rest for 5 minutes before serving with hard-boiled eggs, grated tomato, and pickles or olives.
Common questions
Can I substitute the cheeses in bourekas if I don't have bulgarit or kashkaval?
Yes. Feta works well in place of bulgarit, and mozzarella can replace kashkaval for melt and stretch. If using very salty feta, reduce added salt and keep the filling fairly dry so the pastry doesn’t get soggy.
How do I keep bourekas from opening or leaking while baking?
Seal the edges well by pressing firmly with a fork, and don’t overfill the squares. Keep the pastry edges clean, use cold pastry, and avoid wet filling. A good egg wash helps the seams seal and brown evenly.
Can I make bourekas ahead of time, and how should I store them?
You can assemble them ahead and refrigerate unbaked bourekas for a few hours. Bake from cold. Leftovers keep in the fridge for up to 2 days; reheat in a hot oven so the pastry becomes crisp again.
What are the most common mistakes when baking bourekas?
The biggest mistakes are warm pastry, too much filling, and not sealing the edges well. Also avoid thick rolling, which can make the pastry heavy, and don’t skip the egg wash if you want a deep golden, flaky crust.
How should I serve bourekas for the best texture and flavor?
Let them rest 5 minutes after baking so the filling sets slightly. Serve warm with grated salted tomato, hard-boiled eggs, and pickles or olives. These sharp, salty sides balance the rich cheese and buttery pastry nicely.