Excellent! I followed the recipe as-is (except for the addition of a little bit of grated parmasian cheese), and the Bourekas turned out fantastically. The cheese was perfectly melted, and the puff pastry was a yummy golden brown. Great recipe.
This is a Syrian/Lebanese appetizer that's been around for as long as time! Add black seed (aka black cumin seed)to the cheese mixture for a more authentic flavor.
These are really good and filling. A nice change of pace!
A terrific side dish! I actually didn't end up using all the cheese called for. The seasonings are great and they bake beautifully. As the directions specify: serve immediately! No advance baking on these I'm afraid... UPDATE: some tips on keeping these closed... the less cheese you use the less likely they are to open; use a fork to "seal" the edges; time is of the essence when working with puff pastry - don't let the dough dry out! Allow the dough to defrost to the point of being manageable but make sure it stays soft/moist. If you need to let it sit out longer than you expected cover it with seran wrap to keep air out.
My husband loved this but I wasn't crazy about it. The pastry didn't cook all the way through and you couldn't taste and cheese or egg.
These are delicious. I omitted the black pepper and sesame seeds. Though not the same style of cuisine I find these to be tasty when served with spaghetti in place of garlic toast.
These were fantastic! I chose to make these for a school assignment and I'm glad I did. The first time I made them they were perfect. The second time I messed up a bit and they turned out dry (my fault though)
I liked these as did my husband and grandparents but I had a hard time making them. They pop open when baking and do not stay closed and cheese leaks everywhere. They were greasy too. My family liked them a lot though.
