Pascale's Kitchen, Baked treats: Cheese Burekas
I always try to have some small sweet or savory treats on hand to nibble on as we’re lounging around the house on Saturday
Makes 12-16 burekas.
- 1 package puff pastry, chilled (or square pieces of puff pastry)
- 200 gr. white spread cheese 5% (or ricotta, cottage, Canaan)
- 100 gr. feta cheese, crumbled (or Bulgarian, Roquefort)
- 100 gr. yellow hard cheese (or mozzarella, cheddar, Gouda)
- Salt and pepper, to taste
- 1 egg
- 1 egg, beaten with 2-3 drops of oil
- ¼ cup light sesame seeds
- ¼ cup dark sesame seeds
Heat your oven to 190°-200°. Place a sheet of baking paper on a tray, then spray with oil spray. Add all the filling ingredients to a medium bowl and mix well.
Spread the puff pastry on your work surface. Then, with a knife or pizza cutter, cut the pastry dough into 10 cm. x 10 cm. squares, or a bit larger. Just make sure they are all the same size. It’s best to keep any extra pastry dough in the freezer while you’re preparing the burekas. (You can buy packages of preprepared puff pastry squares if you want to cut down on preparation time.)
Take a spoonful or two of the filling and place it in the center of the dough square. Take one corner and fold it over to the opposite corner, making sure there’s no filing near the edges. Seal all the edges of the triangle. You can also take a fork and press down gently into the edges to seal them. Prepare the rest of the burekas in the same way.
Arrange the burekas on the baking tray, making sure that there’s plenty of space between each one.
Break the egg into a glass, then add the oil and beat well. Brush the egg wash on all the burekas, then sprinkle light and dark sesame seeds on top.
Bake in the preheated oven for 20 minutes or until they’ve browned nicely. Serve hot with salads and hard-boiled eggs.
- Level of difficulty: Easy
- Time: 30 minutes
- Status: Dairy