Middle-Eastern style puff pastry pockets filled with cheese. Great served as an appetizer or the traditional Israeli way for breakfast with salad, olives, cheese, and plain yogurt. Could also be filled with leftover mashed potatoes, or a spinach and feta mixture.

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
12
Yield:
12 squares
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

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  • Beat 1 egg in a medium bowl, and mix in the cheese. Season with parsley, garlic powder, onion powder, salt, and pepper.

  • 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 cheese mixture in the center of each square. Fold pastry 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.

Nutrition Facts

294 calories; protein 8.9g 18% DV; carbohydrates 19.6g 6% DV; fat 20.1g 31% DV; cholesterol 43.1mg 14% DV; sodium 230.4mg 9% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/14/2006
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. Read More
(21)

Most helpful critical review

Rating: 3 stars
02/13/2007
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. Read More
(5)
22 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/14/2006
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. Read More
(21)
Rating: 5 stars
02/12/2009
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. Read More
(10)
Rating: 5 stars
07/15/2010
effing amazing! Read More
(8)
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Rating: 5 stars
04/05/2010
These are really good and filling. A nice change of pace! Read More
(6)
Rating: 5 stars
09/11/2015
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. Read More
(6)
Rating: 3 stars
02/13/2007
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. Read More
(5)
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Rating: 4 stars
11/26/2007
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. Read More
(5)
Rating: 5 stars
03/01/2010
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) Read More
(5)
Rating: 3 stars
08/24/2009
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. Read More
(4)