Savory Israeli Cheese Bourekas with Puff Pastry
Buttery puff-pastry triangles rise to golden perfection in the oven while their cheesy filling of feta, ricotta, and mozzarella—brightened with dill and lemon zest—perfumes the kitchen. In just under an hour you’ll have crisp, flaky bourekas worthy of any Tel Aviv bakery, ready to serve for brunch, pack in lunches, or enjoy as a satisfying snack.
Servings: 12 bourekas
Calories: 352kcal
Ingredients
For the Cheese Filling
- 1 cup (250g) whole milk ricotta cheese
- 7 oz (200g) feta cheese, crumbled
- 4 oz (110g) shredded whole milk Mozzarella cheese
- 2 Tbsp fresh dill, finely chopped
- 1 large egg yolk
- 1 clove of garlic, finely chopped
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
For the Pastry
- 1 package (2 sheets) of puff pastry, thawed
- 1 large egg
- Sesame seeds and/or nigella seeds
For Serving
- Freshly grated tomato
- Hard-boiled eggs
- Israeli salad or zhoug
Instructions
- Prepare the puff pastry. Preheat an oven to 375°F (190°C). Roll out each sheet of puff pastry to be about ⅛-inch thick. Use a knife to cut each sheet into 6 squares.
- Make the filing. In a large mixing bowl, combine 1 cup (250g) ricotta cheese, 7oz (200g) feta, 4oz (110g) shredded mozzarella, 2 Tbsp chopped dill, 1 large egg yolk, 1 grated clove of garlic, 1 tsp lemon zest, ½ tsp kosher salt, and ¼ tsp black pepper. Mix well.
- Make the egg wash. In a small bowl, whisk together 1 large egg with a teaspoon of water.
- Assemble bourekas. Divide the filling evenly between the pastry squares, placing it on the center of each. Use your finger to line the edges of each square with a little egg wash. Fold the dough, from one corner to the other, making a triangle shape, using your hands to gently press the edges together to seal. Transfer to a parchment lined baking sheet, leaving about 1-inch between each. Brush the remaining egg wash on top of each, then sprinkle generously with sesame seeds (or a mix of sesame and nigella seeds).
- Bake bourekas. Bake for 20-22 minutes, rotating the pan halfway through cook time. The puff pastry should be puffed up and golden brown. Cool for about 10 minutes before serving, as the filling is very hot. Enjoy!
Notes
- To freeze: Assemble the bourekas, arrange in a single layer on a sheet pan, and freeze until solid (about 2 hours). Transfer to a freezer-safe container and store for up to 3 months. Bake straight from frozen—just add a few extra minutes to the cook time.
- Sealing the edges: You can crimp with the tines of a fork, but I prefer gently pressing the dough together with my hands. A little filling peeking out the sides? Totally charming.
Nutrition
Serving: 1boureka | Calories: 352kcal | Carbohydrates: 20g | Protein: 11g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.002g | Cholesterol: 64mg | Sodium: 470mg | Potassium: 80mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 274IU | Vitamin C: 0.1mg | Calcium: 195mg | Iron: 2mg
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