Bourekas (Israeli Cheese Pastries)

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1. 1Step 1: In a bowl, mash feta with a fork until crumbly but not dust. Add ricotta, egg yolk, dill, pepper, and nutmeg. Mix gently — taste; feta is salty so usually no extra salt needed.
2. 2Step 2: On a lightly floured surface, roll each puff pastry sheet to 30 × 40 cm (about 3 mm thick). Cut into 6 squares — 12 total.
3. 3Step 3: Place 2 heaped tablespoons of filling slightly off-center on each square. Don't overfill — bourekas leak.
4. 4Step 4: Fold one corner over the filling diagonally to meet the opposite corner, creating a triangle. Press the edges firmly with a fork to seal.
5. 5Step 5: Place bourekas on a parchment-lined baking tray, leaving 3 cm between each. Brush the tops with beaten egg. Sprinkle generously with sesame seeds and nigella seeds.
6. 6Step 6: Bake at 200°C for 22-28 minutes until deep golden brown and visibly puffed. The bottoms should be golden — if pale, give them another 3-4 minutes.
7. 7Step 7: Cool on the tray 5 minutes — bourekas hot from the oven release scalding cheese filling. After 5 minutes they're hot but bite-safe.
8. 8Step 8: Serve warm at breakfast with a hard-boiled egg, sliced tomato, a few pickled cucumbers, and a glass of sweet hot tea. Or pack into lunch boxes — they're excellent at room temperature too.