Recipe by Shellybelli4
I found this one searching online....I saw that there were no Bourekasim on this site....I thought I should add one! I have not tried it yet, but if you try it before I do, let me know how it turns out. : "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."
Top Review by Cook+Princess
These are awesome! Everyone loved them. They held together so nicely and didn't open or leak at all in the oven. Do serve them immediately as the recipe says, because if you let them wait, the cheese filling seeps into the dough and you end up with a crust that has an empty hole in the middle instead of a runny gooey cheesy filling. I only needed to use about half of the egg wash so maybe next time I'll put half of the second egg in the filling and only use the other half with 1 teaspoon of water for spreading.
- 2 eggs
- 2 cups shredded mozzarella cheese
- 1 teaspoon dried parsley
- 1 pinch garlic powder
- 1 pinch onion powder
- 1 pinch salt
- 1 pinch black pepper
- 1 (17 1/2 ounce) package frozen puff pastry
- 2 teaspoons water
- 2 tablespoons sesame seeds
Directions See How It's Made
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- 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, (make a triangle shape for an authentic look) 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.