Breakfast Bourekas with Egg
These flaky, golden puff pastry pockets filled with savory cheese and a baked egg make for an irresistible and satisfying morning treat.
Ingredients
- •1 sheet puff pastry (about 14 oz / 400g), thawed if frozen
- •1 cup crumbled feta cheese (150g)
- •1 cup ricotta cheese (250g)
- •1/2 cup grated mozzarella or kasar cheese (50g)
- •1 large egg (for the cheese filling)
- •4 small or medium eggs (for topping the bourekas)
- •1 tablespoon all-purpose flour
- •1/4 teaspoon freshly ground black pepper
- •1 large egg beaten with 1 teaspoon water (for egg wash)
- •2 tablespoons sesame seeds
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
In a medium mixing bowl, combine the feta, ricotta, mozzarella, the single egg, flour, and black pepper. Mix well until thoroughly combined.
- 3
Roll out the thawed puff pastry sheet on a lightly floured surface and cut it into 4 equal squares.
- 4
Transfer the squares to the prepared baking sheet, leaving space between them.
- 5
Divide the cheese mixture among the four squares, placing the filling in the center while leaving a 1-inch border around the edges.
- 6
Use the back of a spoon to create a small indentation or well in the center of each cheese mound.
- 7
Brush the exposed edges of the puff pastry with the egg wash.
- 8
Carefully crack one small egg directly into the indentation of each cheese mound.
- 9
Sprinkle the pastry edges generously with sesame seeds.
- 10
Bake in the preheated oven for 25 to 30 minutes, or until the puff pastry is puffed, deeply golden brown, and the egg whites are just set while the yolks remain slightly soft.
- 11
Remove from the oven, let cool for 5 minutes, and serve warm.
💡 Chef tips
- If your eggs are too large, they might spill over the sides; use small eggs or separate the whites slightly to make them fit better.
- For extra flavor, add a pinch of dried oregano or za'atar into the cheese filling.
- Leftover assembled unbaked bourekas can be frozen on a tray and then baked straight from frozen, just add 5-8 extra minutes to the baking time.
✅ How it should turn out
The finished bourekas feature an audibly crisp, golden-brown flaky crust that yields to a rich, creamy, savory cheese filling cradling a perfectly baked egg.