Alternatively, you can use a leftover baked potato for this step (of the correct size). Ingredients. Add the optional onion and garlic, and sauté until soft and translucent, about 5 to 7 minutes. Form a ball, cover with plastic wrap, and let rest 30 minutes at room temperature. Preheat the oven to 180 C. Fry the onion in 2 tbsp olive oil in a thick-bottomed pan on medium heat until soft and translucent but not browned, 10-12 minutes. Add the water, oil and salt and continue beating until well combined. Stir the mixture into the potatoes. Place the unbaked pastries in a Tupperware or plastic bag in single layers, separating each layer of bourekas with a piece of parchment paper or wax paper to … I generally make borek at the weekend as a preparation for week days. Lay puff pastry out on a clean surface and cut each sheet into four squares. Sometimes we've made them with added milk and butter. Bourekas are nothing short of edible perfection heavenly little parcels of dough crisped with hot oil or melted butter and stuffed with any number of delicious savory ingredients. Bake the bourekas for about 35 minutes, switching the baking sheets between the upper and lower racks halfway through cooking. Drain potatoes, place in a large bowl, and pass through a potato ricer or mash with a potato masher or wire whisk. So, I think I'm back to just potato flakes and water. Place the peeled and chunked potatoes in a large pot. Give it 12 minutes and get a mouth-watering, taste bud-tingling treat. When ready to bake, take the bourekas out of the freezer (no need to defrost) and arrange them on a baking sheet sprayed with nonstick oil. https://toriavey.com/how-to/how-to-make-bourekas-with-filo-dough/. Fold mashed potatoes with 1/4 cup dressing, feta, chives and black pepper until well combined. 4. These bourekas are redolent with roasted garlic and topped with caraways seeds to make them extra special for the holidays. Place 1 heaping tablespoon of the potato cheese filling on one corner of each square, spreading it out into a triangle shape 1/4 inch from the edge to halfway across the square. Bake at 350 degrees for 35-45 minutes till golden brown, crisp and flaky. And like Italys calzone, Spains empanada, and Indias samosa, these pastries are self-contained, which makes them the perfect portable snack to power an afternoon spent browsing through the shuk… Traditionally, they are made with a homemade pastry, but store-bought, Bourekas are most often filled with either ground beef, cheese, or vegetables ranging from spinach to. Reserve mixture. In Israel, bourekas with all sorts of fillings are a bakery mainstay, and the supermarkets sell frozen ones as a convenience item. If you're baking a potato, place a rack on the lowest part of the oven and another rack in the middle of the oven. Use a fork to mix ingredients together till well blended. Add the potatoes and mash with a fork. Peel the potato with your fingers, then mash it. Recipes In This Collection. Greek-Style Bourekas. Preheat oven to 375 degrees. So makes them in an easy and unmistakable way with WowCook! Use a rolling pin to roll out the sheet to a 12x12 inch square. Sprinkle sesame seeds on top. Bourekas are the Israeli equivalent of Jewish-American bagel and cream cheese: They’re served, and are expected to be served, at each and every occasion, from a kiddush to an army-base office meeting. Side Dishes. That’s right: If Scheft had his way, the people of New York would be eating bourekas by the dozen instead.. That’s the case Scheft makes in his new baking book, Breaking Breads (Artisan). You will not miss them in the filling. Beat the flour and margarine together, using a hand-held or upright mixer. Place the potatoes in a saucepan or stockpot with enough cold water to cover by 1 inch. 1 package of GeeFree Puff Pastry Dough; gluten-free flour for dusting; 12 oz potato flakes + 3 cups hot water + 1 cup warm milk + 1/2 cup melted butter OR. Bourekas are one of the foods I most look forward to enjoying when I visit Israel. Bureka, boreka, borek, savory hand pies. Bring to a boil over medium-high heat. Let the potato bake for 60-70 minutes till soft inside. Side Dishes. Bourekas show up on the table with a variety of fillings, such as cheese, potato and mushrooms. In a small bowl, beat one of the eggs. Potato Saffron Bourekas are crispy, puffy pastry that surrounds a saffron and caramelized onion potato filling. https://jamiegeller.com/recipes/israeli-hot-pockets-bourekas Hold the potato over a mixing bowl and rub it with extra virgin olive oil, then coat lightly with kosher salt. Potato Phyllo Pie is just another type of Turkish borek. Unlike the equally popular cheese boureka, these are pareve, so they can be eaten with a meat or dairy meal. I can guarantee you won’t have just one. Pastelicos (Meat and Rice Filled Sephardic Pastry) By Linda Capeloto Sendowski. Dice and sauté the onion in the olive oil and 1 tsp. Set aside to cool. Cover with cold water, bring to a boil, and simmer until the potatoes are tender, about 15 minutes. Your email address will not be published. The filling will create a diagonal triangle inside the square. Dip your fingers in the water and dampen the edges of the squares, then fold in half diagonally or vertically to form triangular or rectangular pastries. Preparation: 1. Leave ⅓ in the pan and set the rest aside. You should end up with about 1 cup of mashed potatoes. In a large skillet set over medium-high heat, warm the oil (or melt the margarine or butter). Side Dishes. Bake in the heated oven for 30 minutes or until the bourekas are puffed and golden. Bake in a well-greased pan in a 375-degree oven for 45 minutes or until a light, golden brown. Potato Cheese Bourekas To freeze bourekas: prepare, fill, and seal the pastries. Nutritious and filling, they make a satisfying meal any time of day. Divide the sautéed onion into three equal portions. Preheat the oven to 400 degrees F. Scrub the potato clean and pat them dry. Bourekas are parcels of flaky filled dough that are either fried in hot oil or melted butter or baked in the oven. Thinly slice the mushrooms. Potato And Mushrooms Filling Chop the potatoes and place them in a pan with the peeled garlic clove. Brush the tops with beaten egg and sprinkle sesame seeds over. Cut the sheet of puff pastry dough into 9 equal-sized squares, each about 4”x4” large. On a smooth, clean, lightly floured surface, unfold one of your puff pastry sheets. So delicious! Cover with water and add 1 tsp of salt Bring to a boil, lower heat and simmer on medium-low for about 15-20 minutes or until you can easily insert a knife into the potato Strain potato and roughly chop. Spicy Chorizo Potato Bourekas. You can also crimp the edges with the tines of a fork, if you wish. Miri's Recipe Tips: Mozzarella may be easy to find, but it's texture and mild flavor aren't exactly characteristic of the briny tang you'd usually find in Israeli cheese bourekas. More Potato Recipes Microwave Baked Potato Rating: Unrated 298 If you want the yummy taste of a slowly baked potato but aren't patient enough, or don't have the know-how to bake it in an oven, this is for you. Combine dough ingredients, adding the flour gradually until the dough pulls away from the bowl. Repeat this process for the remaining squares, then for the second sheet of puff pastry—roll out the pastry, cut into squares, add filling, and seal the triangles. By Devorah Backman. Use a fork to mix ingredients together till well blended. Spray your baking sheets with nonstick cooking spray or line with parchment paper. Cut the onion into quarters and thinly slice. Peel potatoes and slice 1/8 inch thick. Heat 4 Tbsp of oil in a pan and add the onion, sautéing until golden. To help the sesame seeds adhere to the pastry, lightly brush with water or soy milk before sprinkling on the seeds. * Percent Daily Values are based on a 2000 calorie diet. On a lightly floured surface, cut each sheet of puff pastry into 6 equal squares to give 12 squares in … Sponsored Story. Store in a sealed container or plastic zipper bag. Fill a small bowl with water. Fish Bourekas. Bake in the oven at 200°C for 20 minutes, or until they start to brown And you can truly find them everywhere — small ones at the breakfast buffet, larger ones at coffee shops, or row after row in the market — all shaped differently depending on the filling: potato, mushroom, eggplant, spinach or cheese. It is one of my favorite Turkish recipes and one of the most common pastries served to guests here. Potato bourekas are definitely my salt. By using The Spruce Eats, you accept our, Sweet Potato, Spinach & Caramelized Onion Tart with Balsamic Reduction, How to Make an Amazing Israeli Breakfast Buffet, The 10 Best Store-Bought Pie Crusts of 2021, Broccoli and Cheese Puff Pastry Roll (Dairy), The 7 Best Potato Ricers and Mashers of 2021. Bake till golden brown and cooked through. And right now, for the Israeli-turned-New Yorker, that means challenging the bagel head on. Drop a spoonful of the potato mixture into center of each square. Fold the dough square by grasping the opposite corner and folding it up and over the filling to make a triangle. Cook uncovered until the potatoes are tender and easily pierced with a fork, about 20 to 25 minutes. Recipe for Potato Cheese Bourekas with mashed potato and cheese filling, kashkaval & feta. Side Dishes. (If you're not using the onions and garlic, simply add the olive oil, margarine, or butter to the potatoes). Place 9 bourekas on each sheet, evenly spaced, giving them a little room to expand during baking. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Brush tops of bourekas with a two beaten yolks; sprinkle with grated Parmesan. Spoon a bit of the potato mixture onto the end of each rectangle, then fold/roll over. In a small bowl, whisk together the egg yolk and 2 tsp of cool water. Pinch the edges together to seal the filling inside. Beat the second egg and brush it over the tops of the bourekas. Bring to a boil, add 1 teaspoon of kosher salt to the pot, then simmer the potatoes until they are very … Bring to a boil over high; reduce heat to medium-low, and simmer until potatoes are fork-tender, about 10 … Season to taste with salt and pepper. Published May 24, 2012 - Last Updated March 10, 2020. Make sure to break up any large crumbles of feta with the fork. For a vegan version, skip the eggs. Bourekas were introduced hundreds, if not thousands, of years ago in Central Asia and Eastern Europe before spreading throughout the Middle East and North Africa. Serve warm. Oct 20, 2015 - A top Mediterranean comfort food, and puff pastry heaven. Bring to a boil over medium-high heat. These gluten-free potato bourekas make for hearty after-school snacks or flavor-packed party appetizers! Drain and set aside. In a mixing bowl, combine mashed potato, feta, kashkaval, egg, a pinch of salt and a pinch of black pepper (if using all feta cheese or pre-seasoned mashed potatoes, no need to add any salt). While stirring the cool potato mixture, slowly add the beaten egg. Stab a few slits on both sides of the potato with a sharp steak knife. 2 lbs. Place potato on rack; bake until tender when pierced with a knife, about 1 hour. Peel and dice the … Sprinkle the bourekas with sesame or poppy seeds, if desired. They’re usually filled with mashed potatoes, cheese, and sometimes meat (which is less common, but still crazy yummy!). Bourekas are a delicious Middle Eastern version of a hand pie. Directions Chop the potatoes and place them in a pan with the peeled garlic clove. DIRECTIONS. Fill with water to cover the potatoes. Place a heaping tablespoon of filling in the center of each square. Place sweet potato cubes in a small saucepan; add cold water to cover by 2 inches. There is a ton of cheese in the filling. Cover with cold water, add 1 tbsp salt, bring to a boil, and simmer until the potatoes are tender, about 15 minutes. In the meantime, heat the olive oil in a large, … Preheat oven to 350 degrees F. In a mixing bowl, combine mashed potato, feta, kashkaval, egg, a pinch of salt and a pinch of black pepper (if using all feta cheese or pre-seasoned mashed potatoes, no need to add any salt). A kosher food enthusiast and home cook with hundreds of published recipes, Giora Shimoni has worked in online publishing for over 20 years. Potato bourekas (aka boreks) are a true Israeli treat with delicious pastry surrounding a delicious potato filling. This easy recipe for Israeli potato bourekas is made with purchased puff pastry for convenience and baked for a simpler preparation. Delicate, juicy and filling Jerusalem burekas are comfort food to be craved for. Do not coat with egg wash or bake. Pinch firmly along the outer open edge of the triangle to seal. Meanwhile, saute scallions and garlic in oil. Coat with thin layer of egg wash and sesame or poppy seeds, if desired. On Saturday mornings, Ziona’s mother would prepare bourekas, a flakey puff pastry stuffed with feta, rich yogurt, and potatoes, formed into triangles. Heat the oven to 375 F/190 C. Line a large rimmed baking sheet with parchment paper. Remove potato from the oven and let it stand uncovered till cool. By Alessandra Rovati. Place slices in a large bowl of cold water and drain thoroughly. 2. You can also use leftover mashed potatoes (make sure they're dairy or pareve if you're keeping kosher). All Rights Reserved. Fortunately, they're not at all hard to make at home. Kosher supermarkets in the U.S. and elsewhere often carry them, too, but they can be hard to find otherwise. Place the potato directly on the middle rack above the baking sheet. Place the potatoes in a saucepan or stockpot with enough cold water to cover by 1 inch. Milk and butter can make the potato too soft with a tendency to burst out from the crust while baking. Drain potatoes, place in a large bowl, and pass through a potato ricer or mash with a potato masher or wire whisk. Use a pastry brush to brush a light layer of the egg wash onto the surface of each boureka. Mix well until the egg is totally integrated into the mashed potatoes. When cool enough to handle, remove potato skin and mash … If using homemade puff pastry, roll your dough out to the same size - a 12”x12” square. Place potato in a pot. These pastries are flaky, buttery, and perfectly salty. Squeeze the potato after baking to test for doneness-- it should give when you apply pressure. Baker Uri Scheft is one ballsy guy. Preheat oven to 400 degrees, with a rack in center. (Note that there are two potatoes in these pictures, but you will only need one.). Bourekas are a delicious Israeli savory pastry. If using puff pastry sheets, cut them into 5-inch squares. Cook uncovered until the potatoes are tender and easily pierced with a fork, about 20 to 25 minutes. puff pastry (you can also use filo dough, russet potato or 1 cup cold mashed potatoes, You will also need: 2 large baking sheets, rolling pin, mixing bowl, For the potato part of this filling, you can bake a potato, use a leftover baked potato, or use leftover mashed potatoes. We make the filling with potato flakes reconstituted with water. Other than defrosting time for the puff pastry, this recipe can be assembled in about 10 minutes, with under 5 ingredients (if you don’t count the salt and pepper)! 3 Traditional recipes often call for margarine or butter, but if you'd like to skip both, feel free to use olive oil instead. … Place a baking sheet on the lowest rack of the oven (line with aluminum foil for easier cleanup). You'll need about a cup of cold or room temperature mashed potatoes total, no matter which of these methods you choose. By Tnuva. Boil the potatoes in lightly salted water until soft (or use left-over potatoes). ), The Spruce Eats uses cookies to provide you with a great user experience. Get easy-to-follow, delicious recipes delivered right to your inbox. POTATO SAFFRON BOUREKAS. Kosher, dairy. Mix ingredients together till well blended or wire whisk there are two potatoes in these,! 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