Cheese Bourekas
These golden, flaky puff pastry pockets filled with a rich and savory cheese blend make an irresistible Mediterranean treat.
Ingredients
- •1 sheet puff pastry (about 400g), thawed if frozen
- •1 cup feta cheese, crumbled (150g)
- •1 cup ricotta cheese (200g)
- •1/2 cup mozzarella cheese, shredded (50g)
- •1 large egg
- •1 tablespoon all-purpose flour
- •1/4 teaspoon freshly ground black pepper
- •1 egg beaten with 1 teaspoon water, for brushing
- •2 tablespoons sesame seeds, for topping
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, ricotta, shredded mozzarella, the single egg, flour, and black pepper, mixing well until thoroughly combined.
- 3
Roll out the thawed puff pastry sheet on a lightly floured surface to smooth out any creases, then cut it into 6 equal squares.
- 4
Spoon a generous amount of the cheese filling into the center of each pastry square.
- 5
Fold the pastry diagonally over the filling to create triangles, and press the edges firmly with the tines of a fork to seal them closed.
- 6
Transfer the bourekas to the prepared baking sheet, leaving space between each one.
- 7
Brush the tops generously with the egg wash and sprinkle sesame seeds evenly over each bourekas.
- 8
Bake for 20 to 25 minutes until the pastry is puffed, deeply golden brown, and crisp.
💡 Chef tips
- Keep your puff pastry as cold as possible before baking to ensure maximum flakiness.
- You can assemble the bourekas ahead of time, freeze them unbaked on a tray, and bake straight from frozen by adding a few extra minutes to the baking time.
- Store leftover baked bourekas in an airtight container in the refrigerator for up to 3 days and reheat in a toaster oven to restore crispiness.
✅ How it should turn out
The finished bourekas emerge from the oven puffed and deeply golden with a shattering, flaky crust that yields to a warm, creamy, and savory melted cheese filling.