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 ricotta cheese (225g)
- •1 cup feta cheese, crumbled (150g)
- •1/2 cup mozzarella cheese, shredded (50g)
- •4 large eggs
- •1 large egg (beaten, for brushing)
- •2 tablespoons sesame seeds
- •1/2 teaspoon black pepper
- •1/4 teaspoon salt
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 ricotta cheese, crumbled feta cheese, shredded mozzarella cheese, and black pepper, mixing well until thoroughly incorporated.
- 3
Roll out the thawed puff pastry on a lightly floured surface and cut it into four equal squares.
- 4
Place the squares onto the prepared baking sheet, leaving space between them.
- 5
Divide the cheese mixture into four portions and spoon each portion onto the center of a pastry square, spreading it slightly to form a nest with a slight depression in the middle.
- 6
Carefully crack one whole egg into the center depression of each cheese mound.
- 7
Fold the corners of each pastry square up and over the filling toward the center, pressing gently to seal the edges while leaving the center yolk partially exposed.
- 8
Brush the exposed pastry surfaces generously with the beaten egg and sprinkle the sesame seeds evenly over the top.
- 9
Bake in the preheated oven for 25 to 30 minutes, or until the puff pastry is puffed and deeply golden brown and the egg whites are fully set.
- 10
Remove from the oven and let cool for 5 minutes before serving warm.
💡 Chef tips
- Ensure your puff pastry is kept cold in the refrigerator until right before you assemble the bourekas to guarantee maximum flakiness.
- You can assemble the bourekas the night before, cover them tightly on the baking sheet, and store them in the refrigerator until ready to egg, brush, and bake in the morning.
- Leftover baked bourekas can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a toaster oven to restore crispness.
✅ How it should turn out
The finished bourekas feature an audibly crisp, golden-brown crust with a rich, melted cheese filling and a tender, warm egg nestled right in the center.