CHEESE BOUREKAS
Steps:
- Preheat oven to 350 degrees F. In a mixing bowl, combine feta, kashkaval, ricotta, egg, a pinch of salt and a pinch of black pepper (if using all feta cheese, you may not need to add any salt). Use a fork to mix ingredients together till well blended. Make sure to break up any large crumbles of feta with the fork. Reserve mixture. On a smooth, clean, lightly floured surface, unfold one of your puff pastry sheets. Use a rolling pin to roll out the sheet to a 12x12 inch square. If using homemade puff pastry, roll your dough out to the same size - a 12"x12" square. Cut the sheet of puff pastry dough into 9 equal-sized squares, each about 4"x4" large. Place 1 scant tablespoon of the cheese filling in the center of each dough square. Fold the dough squares by grasping one corner and folding it over to the opposite corner to make triangles. Pinch firmly along the outer open edge of the triangles to seal. If you're having trouble sealing the dough and getting it to stick together, wet your finger with a bit of water and run it around the edge of the square before folding-- this will help it stick together. You can also crimp the edges with the tines of a fork, if you wish. Repeat this process for the second sheet of puff pastry-roll out the pastry, cut into squares, add filling, and seal the triangles. Spray your baking sheets with nonstick cooking spray or line with parchment paper. Place 9 bourekas on each sheet, evenly spaced, giving them some room to expand during baking. In a small bowl, whisk together the egg yolk and 2 tsp of cool water. Use a pastry brush to brush a light layer of the egg wash onto the surface of each boureka. Sprinkle the bourekas with sesame or poppy seeds, if desired. Bake the bourekas for about 30 minutes, switching the baking sheets between the upper and lower racks halfway through cooking. Bake till golden brown and cooked through. Serve warm. Store or freeze unbaked in a sealed container or plastic zipper bag.
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Awais Ur Rahman
[email protected]These cheese bourekas are the best! I love the flaky dough and the gooey cheese filling. I could eat them every day.
Mou Mou
[email protected]I made these cheese bourekas for a party and they were a huge hit! Everyone loved them. I will definitely be making them again.
Hank Jones
[email protected]These cheese bourekas were a disappointment. The dough was tough and the cheese filling was bland. I won't be making them again.
GM ISRAFIL ALLOM
[email protected]I'm so glad I found this recipe for cheese bourekas! They are the perfect appetizer or snack. I've already made them several times and they are always a hit with my friends and family.
all music channel
[email protected]These cheese bourekas were just okay. They weren't bad, but they weren't anything special either. I probably won't make them again.
Lala Blacksheep
[email protected]I've made these cheese bourekas several times now and they are always a hit! I love that they are so easy to make and that I can use any type of cheese I want. My favorite is to use a combination of feta and cheddar.
Ka Wase
[email protected]These cheese bourekas were a total disaster! The dough was too sticky and the cheese filling was too runny. I ended up throwing the whole batch away.
God mahegele
[email protected]I'm not a huge fan of cheese bourekas, but I thought I would give this recipe a try. I was pleasantly surprised! The dough was light and flaky and the cheese filling was flavorful and gooey. I will definitely be making these again.
Allah Dino Balouch
[email protected]These cheese bourekas were good, but not great. The dough was a little too thick and the cheese filling was a bit bland.
GamingWth Kev
[email protected]I made these cheese bourekas for my family and they were a huge success! The dough was flakey and the cheese filling was gooey and delicious. I will definitely be making these again.
HelpMeGetChiseled
[email protected]These cheese bourekas were a hit at my party! They were so easy to make and everyone loved them.