Total Time
2hrs 5mins
Prep 1 hr 30 mins
Cook 35 mins

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

Ingredients Nutrition

Directions

  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.

Reviews

(3)
Most Helpful

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...

Mirj August 28, 2003

The whole thing is so easy to make. My boyfriend loved them and always asks me to make them again tho he makes fun of the name "Borekas/empanadas" The dough recipe is so simple that i am also trying it with different filling. This is a Great recipe thanks for sharing.

slowroni July 05, 2006

This was very easy. I was nervous about doing a dough, but it went very quickly and the whole thing turned out delicious. I did add extra flour, but I believe in baking, that's a temperature/humidity thing. I'm keeping it, and will use the basic dough to stuff with other fillings. Thanks!

Kirby August 20, 2005

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