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 Mirj
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...
- 3 cups flour
- 1 cup margarine
- 1⁄2 cup water
- 1⁄2 cup vegetable oil
- 1⁄8-1⁄4 teaspoon salt
- 4 -5 medium white potatoes, cooked,peeled and mashed
- 1⁄4 lb asiago cheese, grated (about 1 cup)
- 1 1⁄2 cups farmer cheese
- 4 large eggs
- 1 large egg, beaten with
- 1 tablespoon water
Directions See How It's Made
- Beat the flour and margarine together, using a hand-held or upright mixer.
- Add the water, oil and salt and continue beating until well combined.
- By hand, blend in any flour still remaining at the bottom of the mixing bowl.
- Refrigerate the dough for at least 1 hour.
- Combine the filling ingredients, using a hand-held or upright mixer.
- Take the dough out of the refrigerator.
- Separate into 24 equal portions.
- Pat each portion of the dough into a circle approximately 4 inches in diameter and dust with flour.
- Place a scant tablespoon of filling on on side of each circle.
- Fold the unfilled portion over the filling.
- Transfer borekas onto a non-stick baking sheet.
- Crimp the edges with a fork.
- Using a pastry brush,"paint" the top of each boreka with egg wash.
- Bake in a preheated 375° oven for 35 minutes.