Borekas, a crunchy Israeli classic. The perfect breakfast, snack, and appetizer. They are often filled with ground beef, mashed potatoes, mushrooms, cheese, or spinach. Today I made my three cheese borekas that my family and friends love–every time I make them, they don’t last long! They are also a great ‘make ahead of time’ food which you can pop in the oven if you have last-minute guests or want to have a lazy sunday brunch.
10 Puff Pastry Squares (about 12 ounces)
1 cup of grated mozzarella cheese
1 cup of grated muenster cheese
1/2 cup parmesan cheese
Sesame seeds, to sprinkle
Melted butter, to butter the baking sheet
Note: I use the precut puff pastry dough that comes in 10 large squares. These borekas come out pretty large. If you want to make them smaller, then you can buy a full sheet of pastry dough and cut the dough into smaller square and put less filling in each one.
To start, defrost the puff pastry dough for about 10 minutes until soft. In the meantime, grate the cheeses into one large bowl. Add one egg to the cheese and combine. Fill each pastry square with about 1 1/2 tablespoons of the cheese filling, fold over into a triangle shape, and fork the edges to seal the filling. Brush melted butter onto baking sheet and place the borekas on baking sheet.
Preheat oven to 350°F. Beat one egg for the egg wash. Brush the egg wash onto the borekas and sprinkle with sesame seeds. Bake for 15-20 minutes until they turn toasty light brown. Mine are usually ready at about 17 minutes. Serve warm.
If you would like to freeze them for later use, don’t put the egg wash or sesame seeds on until you are ready to bake. Instead, place the whole baking sheet of borekas into the freezer for 1-2 hours until the borekas are hard. Then you can transfer them to a ziplock bag or container. When you are ready to bake them, take out of freezer and put egg wash and sesame seeds on them and bake.
Enjoy and please share any comments or questions you may have. I would love to see how yours turns out! Make sure to tag me @lizskosherkitchen if you share it on social media so I can see your masterpiece!
-Once baked, cut open borekas and add a sliced hardboiled egg, some pickles, tahini, and hot sauce and you’ve got yourself a true classic israeli dish. Even just an egg would be tasty!
-If you have left over cheese filling/egg wash, save it and you can use it in an omelet!