🧂 Ingredients
- 2 sheets Puff pastry sheets(thawed)
- 200 g Feta cheese(crumbled)
- 100 g Cream cheese(softened)
- 100 g Ricotta cheese
- 1 large Egg(beaten, for egg wash)
- 2 tbsp Sesame seeds(optional, for topping)
- 1 tbsp Black nigella seeds(optional, for topping)
👨🍳 Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
💡 Tip: Ensure oven is fully preheated for optimal puff pastry rise. - 2
In a medium bowl, combine crumbled feta, softened cream cheese, and ricotta cheese. Mix well until smooth.
💡 Tip: Ensure cream cheese is truly soft to avoid lumps. - 3
Unfold puff pastry sheets onto a lightly floured surface. If using rectangular sheets, you can cut them into squares or rectangles.
💡 Tip: Handle puff pastry gently to maintain its layers. - 4
Spoon about 2-3 tablespoons of the cheese mixture onto one half of each pastry piece. Fold the other half over to create a pocket, and crimp the edges with a fork to seal.
💡 Tip: Don't overfill, or the bourekas may burst. - 5
Place the sealed bourekas on the prepared baking sheet. Brush the tops with the beaten egg wash.
💡 Tip: Egg wash gives a golden sheen and helps seeds adhere. - 6
Sprinkle with sesame seeds and/or nigella seeds, if desired.
💡 Tip: Nigella seeds add a subtle oniony flavor. - 7
Bake for 20-25 minutes, or until the bourekas are puffed up and golden brown.
⏱️ 25 minutes💡 Tip: Rotate the baking sheet halfway through for even browning.
💡 Pro Tips
- ✓Serve warm as a snack, appetizer, or part of a breakfast spread.
- ✓Bourekas are delicious with a side of yogurt or a fresh salad.
- ✓You can add herbs like parsley or dill to the cheese filling for extra flavor.
🔄 Variations
- Potato filling: Mash cooked potatoes with spices and onions.
- Spinach filling: Sauté spinach with garlic and mix with feta.
- Use phyllo dough for an even crispier texture, layering sheets with butter.