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Helaine Norman


This is a favorite of Israelis and enjoyed all over the middle east. Great as an appetizer. The pastry as directed makes 12. The cheese and spinach fillings make enough for 12. The other filling recipes make enough for 30. You will need to half those recipe ingredients to make only 12 to 15 bourekas. Adjust the amount of pastry dough accordingly. Be sure to SEAL the pastries well so they do not open during baking. These taste better served warm, not necessarily hot. They can be reheated as well. There is no end as to what you can fill them with. Be creative and have fun with them!


★★★★★ 1 vote

12 or more if you double recipe
1 Hr
35 Min


  • 1 pkg
    frozen puff pastry (phyllo dough) which has been thawed at least 2 hours
  • 2 tsp
  • 2 Tbsp
    sesame seeds
  • 1
  • ·
    see fillings ingredients below

How to Make Bourekas


  1. Make fillings first which can be made a day or two in advance. Thaw the puff pastry/phyllo dough at least two hours out of the refrigerator in advance needing them. Preheat oven to 350 degrees before baking filled bourekas.

    Grease or line with parchment paper a baking sheet. On a lightly floured surface, cut each sheet of puff pastry into 6 equal squares to give 12 squares in total. Beat the remaining egg with water in small bowl. Brush edges of each square lightly with egg wash. Place a heaping tablespoon of the chosen filling mixture in the center of each square. Fold each square envelope style or into a triangle with a flat base over the filling, and seal edges with a fork. Transfer to the prepared baking sheet, brush with remaining egg wash and sprinkle with sesame seeds.

    Bake in the preheated oven 30 minutes, or until golden brown. Serve immediately. (They can be reheated but taste better when fresh.)
    1 eggs
    2 cups shredded mozzarella cheese
    1 teaspoon dried parsley
    1 pinch garlic powder
    1 pinch onion powder
    1 pinch salt
    1 pinch black pepper

    Beat egg in a medium bowl, and mix in the other ingredients. (This particular filling can can be made in days in advance because of the egg ingredient.) Yield 12.

    1/2 cup soft white cheese such as fresh mozerella in water
    1 cup finely grated Gruyere cheese
    2 tablespoont cream cheese
    1 large or 2 small eggs, lightly beaten
    Salt and pepper

    Mash all ingredients with a fork or combine in a food processor. Yield is 12.
    3 onions, chopped
    1/2 cup schmaltz or oil or butter equivalent
    2 cups fresh mashed potatoes (not instant)
    1 egg
    Salt and pepper to taste

    Saute onions in the fat or oil until golden. Blen with rest of ingredients. (makes enough for 30 bourekas so half the recipe, but keep the one egg, if making only 12).
    1 onion, chopped
    1 tablespoon schmaltz or oil
    2 cups cooked beef (leftovers), or browned ground beef, processed in food processor)
    1 cup mashed potatoes (not instant)
    1 egg
    Salt and pepepr to taste

    Saute onions in fat or oil until golden. Mix with other ingredients. Yield is 30 so half if making onnly about 12 bourekas.
    1 lb fresh spinach
    1 egg, lightly beaten
    1 cup finely grated Gruyere cheese
    Salt and pepper

    Wash the spinach several times. Put them into a saucepan, cover tightly, and heat over medium heat 4 to 5 minutes until tender. Drain in a sieve, pressing out any excess moisture. Chop fine. Add the other ingredients.

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