Ingredients
Equipment
Method
Instructions
- In a mixing bowl, combine the crumbled feta, grated kashkaval, ricotta cheese, and a large egg. Season with salt and pepper to taste. Mix until all the ingredients are well incorporated and set aside.
- If using puff pastry, thaw the sheets according to package instructions. Roll out each sheet on a lightly floured surface to smooth out any creases.
- Using a knife or pizza cutter, cut the pastry sheets into squares or rectangles, approximately 4x4 inches.
- Place a spoonful of the cheese filling in the center of each pastry square. Be careful not to overfill.
- Fold the pastry over to create a triangle or rectangle, pressing the edges firmly to seal. Use a fork to crimp the edges.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the sealed bourekas on the sheet. Brush the tops with the egg yolk mixed with a splash of water. Sprinkle sesame or poppy seeds on top if desired.
- Bake the bourekas in the preheated oven for 20-25 minutes, or until they are golden brown and puffed up. Keep an eye on them to ensure they don’t overbake.
- Once baked, allow the bourekas to cool slightly before serving. They are best enjoyed warm.
Notes
- Cheese Bourekas can be frozen before baking for up to three months.
- Consider using goat cheese for a different flavor profile.
- For a spicy twist, add chopped jalapeños to the filling.