Saucepan@saucepan · Shared this recipeFollowSephardic-Israeli · snackEasy Cheese BourekasFlaky Sephardic puff pastry triangles filled with a tangy, creamy cheese blend, topped with sesame seeds and baked until deeply golden.servings4Original recipe on jewishcuisine.foodKeep this recipeAdd a copy of Easy Cheese Bourekas to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servingsFor the Pastry2 sheets all-butter puff pastry, about 1 lb / 450 g total, thawed but coldflour, for dusting the work surfaceFor the Cheese Filling1 cup farmer's cheese, about 250 g; dry cottage cheese or well-drained ricotta1 cup shredded kashkaval, about 110 g; Gruyère or low-moisture mozzarella0.5 cup crumbled feta, about 55 g, for tang1 large egg2 tablespoons chopped fresh parsley or dill, optional0.25 teaspoon black pepper, salt to taste (go easy — feta is salty)For Topping1 large egg, beaten with 1 teaspoon water (egg wash)2 tablespoons sesame seeds, to 3 tablespoons; white, or a mix with nigella seedsStepsClear checksTap an ingredient or step to check it off.1Step 1: In a bowl, mash the farmer's cheese (or ricotta) with a fork until smooth.2Step 2: Add the shredded cheese, feta, egg, herbs, and pepper. Mix until combined into a thick, scoopable paste.3Step 3: Taste and adjust salt carefully — the feta and shredded cheese already carry a lot. Chill while you prep the pastry.4Step 4: On a lightly floured surface, gently roll each cold pastry sheet just enough to smooth the seams, then cut into squares (about 4 inches / 10 cm).5Step 5: Place a heaping tablespoon of filling slightly off-center on each square. Don't overfill — it's the most common cause of leaks.6Step 6: Brush two edges lightly with egg wash, fold into a triangle, and press the edges firmly to seal.7Step 7: Crimp the sealed edges with a fork to lock them shut.8Step 8: Arrange the bourekas on a parchment-lined baking sheet, leaving space between them.9Step 9: Brush the tops generously with egg wash and sprinkle with sesame seeds.10Step 10: Chill the tray in the freezer for 10–15 minutes — cold pastry going into a hot oven is the secret to maximum puff.11Step 11: Bake at 400°F (200°C) for 22–28 minutes, until deeply golden and dramatically puffed. Cool 5 minutes before serving.getsaucepan.com/r/77fa7ec4-f5a8-4c5d-b5a7-e0cd060367c1 · Original: https://jewishcuisine.food/blog/cheese-bourekas-recipe
