Breakfast Bourekas with Egg
These golden, flaky pastry pockets filled with savory cheese and a perfectly baked egg are a beloved Israeli-style breakfast treat.
Ingredients
- •1 package (approx. 450g) frozen puff pastry, thawed in the refrigerator
- •1 cup (250g) feta cheese, crumbled
- •1 cup (100g) shredded mozzarella cheese
- •4 large eggs (plus 1 extra for egg wash)
- •1 tablespoon sesame seeds
- •1/4 teaspoon black pepper
- •1 tablespoon chopped fresh parsley (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
In a medium bowl, combine the crumbled feta, shredded mozzarella, black pepper, and parsley.
- 3
Roll out the thawed puff pastry on a lightly floured surface and cut it into four equal squares.
- 4
Place a generous spoonful of the cheese mixture in the center of each square, using the back of a spoon to create a small well in the middle of the cheese.
- 5
Carefully crack one egg into the well of each cheese mound. Fold the corners of the pastry toward the center, leaving the very middle with the egg yolk exposed, or fold the edges up to create a boat shape.
- 6
Whisk the remaining egg with a teaspoon of water and brush the edges of the pastry with the egg wash. Sprinkle the edges with sesame seeds.
- 7
Bake for 20 to 25 minutes, or until the pastry is puffed and deep golden brown and the egg whites are set but the yolks are still slightly runny.
- 8
Remove from the oven and let cool for 5 minutes before serving.
💡 Chef tips
- For a crunchier texture, ensure the puff pastry is cold when it goes into the oven; if it gets too soft while assembling, pop the tray in the freezer for 5 minutes first.
- You can prepare the cheese mixture a day in advance to save time in the morning.
- Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat in a toaster oven to restore the crispness.
✅ How it should turn out
The finished bourekas should have a shatteringly crisp, golden-brown crust, a rich and salty melted cheese center, and a perfectly jammy egg yolk that creates a delicious sauce when broken.