Heat the oven to 375 F/190 C. Line a large rimmed baking sheet with parchment paper. Potato bourekas (aka boreks) are a true Israeli treat with delicious pastry surrounding a delicious potato filling. DIRECTIONS. In a large skillet set over medium-high heat, warm the oil (or melt the margarine or butter). ), The Spruce Eats uses cookies to provide you with a great user experience. Place potato on rack; bake until tender when pierced with a knife, about 1 hour. On a smooth, clean, lightly floured surface, unfold one of your puff pastry sheets. Cover with cold water, bring to a boil, and simmer until the potatoes are tender, about 15 minutes. These pastries are flaky, buttery, and perfectly salty. You'll need about a cup of cold or room temperature mashed potatoes total, no matter which of these methods you choose. Pinch the edges together to seal the filling inside. https://jamiegeller.com/recipes/israeli-hot-pockets-bourekas Place a baking sheet on the lowest rack of the oven (line with aluminum foil for easier cleanup). Delicate, juicy and filling Jerusalem burekas are comfort food to be craved for. I can guarantee you won’t have just one. More Potato Recipes Microwave Baked Potato Rating: Unrated 298 If you want the yummy taste of a slowly baked potato but aren't patient enough, or don't have the know-how to bake it in an oven, this is for you. Mix well until the egg is totally integrated into the mashed potatoes. Give it 12 minutes and get a mouth-watering, taste bud-tingling treat. Recipe for Potato Cheese Bourekas with mashed potato and cheese filling, kashkaval & feta. Drain potatoes, place in a large bowl, and pass through a potato ricer or mash with a potato masher or wire whisk. … Reserve mixture. Bake in the oven at 200°C for 20 minutes, or until they start to brown Lay puff pastry out on a clean surface and cut each sheet into four squares. These bourekas are redolent with roasted garlic and topped with caraways seeds to make them extra special for the holidays. Sometimes we've made them with added milk and butter. Bake in the heated oven for 30 minutes or until the bourekas are puffed and golden. Bring to a boil over medium-high heat. Bring to a boil, add 1 teaspoon of kosher salt to the pot, then simmer the potatoes until they are very … Preheat the oven to 180 C. Fry the onion in 2 tbsp olive oil in a thick-bottomed pan on medium heat until soft and translucent but not browned, 10-12 minutes. Squeeze the potato after baking to test for doneness-- it should give when you apply pressure. Place the unbaked pastries in a Tupperware or plastic bag in single layers, separating each layer of bourekas with a piece of parchment paper or wax paper to … Place sweet potato cubes in a small saucepan; add cold water to cover by 2 inches. Spray your baking sheets with nonstick cooking spray or line with parchment paper. Potato And Mushrooms Filling Chop the potatoes and place them in a pan with the peeled garlic clove. Other than defrosting time for the puff pastry, this recipe can be assembled in about 10 minutes, with under 5 ingredients (if you don’t count the salt and pepper)! Bring to a boil over high; reduce heat to medium-low, and simmer until potatoes are fork-tender, about 10 … To help the sesame seeds adhere to the pastry, lightly brush with water or soy milk before sprinkling on the seeds. Bring to a boil over medium-high heat. Stir the mixture into the potatoes. When ready to bake, take the bourekas out of the freezer (no need to defrost) and arrange them on a baking sheet sprayed with nonstick oil. Side Dishes. If you're baking a potato, place a rack on the lowest part of the oven and another rack in the middle of the oven. Place the potatoes in a saucepan or stockpot with enough cold water to cover by 1 inch. Kosher, dairy. Bourekas are the Israeli equivalent of Jewish-American bagel and cream cheese: They’re served, and are expected to be served, at each and every occasion, from a kiddush to an army-base office meeting. Brush tops of bourekas with a two beaten yolks; sprinkle with grated Parmesan. Fold mashed potatoes with 1/4 cup dressing, feta, chives and black pepper until well combined. Unlike the equally popular cheese boureka, these are pareve, so they can be eaten with a meat or dairy meal. Bake till golden brown and cooked through. Ingredients. Potato Cheese Bourekas To freeze bourekas: prepare, fill, and seal the pastries. That’s right: If Scheft had his way, the people of New York would be eating bourekas by the dozen instead.. That’s the case Scheft makes in his new baking book, Breaking Breads (Artisan). When cool enough to handle, remove potato skin and mash … Cook uncovered until the potatoes are tender and easily pierced with a fork, about 20 to 25 minutes. Cook uncovered until the potatoes are tender and easily pierced with a fork, about 20 to 25 minutes. These gluten-free potato bourekas make for hearty after-school snacks or flavor-packed party appetizers! By Devorah Backman. Published May 24, 2012 - Last Updated March 10, 2020. Place 9 bourekas on each sheet, evenly spaced, giving them a little room to expand during baking. Coat with thin layer of egg wash and sesame or poppy seeds, if desired. (If you're not using the onions and garlic, simply add the olive oil, margarine, or butter to the potatoes). Add the potatoes and mash with a fork. So delicious! Use a pastry brush to brush a light layer of the egg wash onto the surface of each boureka. Spoon a bit of the potato mixture onto the end of each rectangle, then fold/roll over. Let the potato bake for 60-70 minutes till soft inside. Boil the potatoes in lightly salted water until soft (or use left-over potatoes). In a small bowl, beat one of the eggs. Bake at 350 degrees for 35-45 minutes till golden brown, crisp and flaky. Fish Bourekas. Baker Uri Scheft is one ballsy guy. Side Dishes. And you can truly find them everywhere — small ones at the breakfast buffet, larger ones at coffee shops, or row after row in the market — all shaped differently depending on the filling: potato, mushroom, eggplant, spinach or cheese. Place the potatoes in a saucepan or stockpot with enough cold water to cover by 1 inch. They’re usually filled with mashed potatoes, cheese, and sometimes meat (which is less common, but still crazy yummy!). Place potato in a pot. Sprinkle sesame seeds on top. Preparation: 1. Side Dishes. Dip your fingers in the water and dampen the edges of the squares, then fold in half diagonally or vertically to form triangular or rectangular pastries. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Cut the sheet of puff pastry dough into 9 equal-sized squares, each about 4”x4” large. 2. POTATO SAFFRON BOUREKAS. Cover with water and add 1 tsp of salt Bring to a boil, lower heat and simmer on medium-low for about 15-20 minutes or until you can easily insert a knife into the potato Strain potato and roughly chop. Sponsored Story. In a mixing bowl, combine mashed potato, feta, kashkaval, egg, a pinch of salt and a pinch of black pepper (if using all feta cheese or pre-seasoned mashed potatoes, no need to add any salt). So, I think I'm back to just potato flakes and water. Use a fork to mix ingredients together till well blended. Store in a sealed container or plastic zipper bag. salt. Brush the tops with beaten egg and sprinkle sesame seeds over. This easy recipe for Israeli potato bourekas is made with purchased puff pastry for convenience and baked for a simpler preparation. Thinly slice the mushrooms. Bourekas show up on the table with a variety of fillings, such as cheese, potato and mushrooms. Bourekas are one of the foods I most look forward to enjoying when I visit Israel. Greek-Style Bourekas. You can also use leftover mashed potatoes (make sure they're dairy or pareve if you're keeping kosher). Drain potatoes, place in a large bowl, and pass through a potato ricer or mash with a potato masher or wire whisk. Fill with water to cover the potatoes. And right now, for the Israeli-turned-New Yorker, that means challenging the bagel head on. Fold the dough square by grasping the opposite corner and folding it up and over the filling to make a triangle. Preheat oven to 400 degrees, with a rack in center. Place the potato directly on the middle rack above the baking sheet. Make sure to break up any large crumbles of feta with the fork. Fill a small bowl with water. Potato Phyllo Pie is just another type of Turkish borek. Beat the flour and margarine together, using a hand-held or upright mixer. So makes them in an easy and unmistakable way with WowCook! Bureka, boreka, borek, savory hand pies. Add the water, oil and salt and continue beating until well combined. Place slices in a large bowl of cold water and drain thoroughly. You will not miss them in the filling. Directions Chop the potatoes and place them in a pan with the peeled garlic clove. Leave ⅓ in the pan and set the rest aside. puff pastry (you can also use filo dough, russet potato or 1 cup cold mashed potatoes, You will also need: 2 large baking sheets, rolling pin, mixing bowl, For the potato part of this filling, you can bake a potato, use a leftover baked potato, or use leftover mashed potatoes. Spicy Chorizo Potato Bourekas. Meanwhile, saute scallions and garlic in oil. We make the filling with potato flakes reconstituted with water. You should end up with about 1 cup of mashed potatoes. Serve warm. Preheat oven to 350 degrees F. In a mixing bowl, combine mashed potato, feta, kashkaval, egg, a pinch of salt and a pinch of black pepper (if using all feta cheese or pre-seasoned mashed potatoes, no need to add any salt). While stirring the cool potato mixture, slowly add the beaten egg. Traditionally, they are made with a homemade pastry, but store-bought, Bourekas are most often filled with either ground beef, cheese, or vegetables ranging from spinach to. * Percent Daily Values are based on a 2000 calorie diet. Set aside to cool. Sprinkle the bourekas with sesame or poppy seeds, if desired. By Tnuva. Use a rolling pin to roll out the sheet to a 12x12 inch square. If using puff pastry sheets, cut them into 5-inch squares. Place 1 heaping tablespoon of the potato cheese filling on one corner of each square, spreading it out into a triangle shape 1/4 inch from the edge to halfway across the square. Combine dough ingredients, adding the flour gradually until the dough pulls away from the bowl. You can also crimp the edges with the tines of a fork, if you wish. The filling will create a diagonal triangle inside the square. Divide the sautéed onion into three equal portions. Your email address will not be published. Place the peeled and chunked potatoes in a large pot. Dice and sauté the onion in the olive oil and 1 tsp. Remove potato from the oven and let it stand uncovered till cool. Beat the second egg and brush it over the tops of the bourekas. Drain and set aside. Peel potatoes and slice 1/8 inch thick. Nutritious and filling, they make a satisfying meal any time of day. https://toriavey.com/how-to/how-to-make-bourekas-with-filo-dough/. Side Dishes. Traditional recipes often call for margarine or butter, but if you'd like to skip both, feel free to use olive oil instead. Bourekas are parcels of flaky filled dough that are either fried in hot oil or melted butter or baked in the oven. Hold the potato over a mixing bowl and rub it with extra virgin olive oil, then coat lightly with kosher salt. And like Italys calzone, Spains empanada, and Indias samosa, these pastries are self-contained, which makes them the perfect portable snack to power an afternoon spent browsing through the shuk… Heat 4 Tbsp of oil in a pan and add the onion, sautéing until golden. For a vegan version, skip the eggs. Stab a few slits on both sides of the potato with a sharp steak knife. Cover with cold water, add 1 tbsp salt, bring to a boil, and simmer until the potatoes are tender, about 15 minutes. Miri's Recipe Tips: Mozzarella may be easy to find, but it's texture and mild flavor aren't exactly characteristic of the briny tang you'd usually find in Israeli cheese bourekas. Add the optional onion and garlic, and sauté until soft and translucent, about 5 to 7 minutes. 3 Alternatively, you can use a leftover baked potato for this step (of the correct size). Preheat the oven to 400 degrees F. Scrub the potato clean and pat them dry. 1 package of GeeFree Puff Pastry Dough; gluten-free flour for dusting; 12 oz potato flakes + 3 cups hot water + 1 cup warm milk + 1/2 cup melted butter OR. Kosher supermarkets in the U.S. and elsewhere often carry them, too, but they can be hard to find otherwise. All Rights Reserved. Bourekas were introduced hundreds, if not thousands, of years ago in Central Asia and Eastern Europe before spreading throughout the Middle East and North Africa. 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