Cheese Potato Borekas

READY IN: 2hrs 5mins
Recipe by Hey Jude

These sound pretty good, though I haven't tried them yet. I found this recipe in the Chicago Sun-Times.

Top Review by Mirj2338

We are a major boureka eating family, so we really know our bourekas! And these were divine! No asiago or farmer's cheese available in this country, so I used some plain white cheese (like a no salt feta) and haloumi. This was a major-carb fest and a big hit with the entire family. When I make my own bourekas I usually use store-bought puff pastry, but the dough here was very easy to put together. For sure this will get made again and again and again...

Ingredients Nutrition


  1. Beat the flour and margarine together, using a hand-held or upright mixer.
  2. Add the water, oil and salt and continue beating until well combined.
  3. By hand, blend in any flour still remaining at the bottom of the mixing bowl.
  4. Refrigerate the dough for at least 1 hour.
  5. Combine the filling ingredients, using a hand-held or upright mixer.
  6. Take the dough out of the refrigerator.
  7. Separate into 24 equal portions.
  8. Pat each portion of the dough into a circle approximately 4 inches in diameter and dust with flour.
  9. Place a scant tablespoon of filling on on side of each circle.
  10. Fold the unfilled portion over the filling.
  11. Transfer borekas onto a non-stick baking sheet.
  12. Crimp the edges with a fork.
  13. Using a pastry brush,"paint" the top of each boreka with egg wash.
  14. Bake in a preheated 375° oven for 35 minutes.

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