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Ziona's Turkish Bourekas

by Ziona Cohen
appetizerTurkish
Yield: 24 bourekasCook: 1h
Source: http://www.jewishfoodsociety.org/blog/2017/10/16/tziona-borekas

Ingredients

produce
  • 1 largerusset potato
protein
  • 1egg(beaten)
dairy
  • 1/3 cupfeta cheese
  • 1 cupquark cheese
grain
  • 2 packagepuff pastry(thawed in the refrigerator overnight)
pantry staple
  • 1/4 tspblack pepper
  • sesame seeds(for garnish)
  • 1 tspsalt
  • 1 tbspcanola oil

Instructions

  1. Preheat your oven to the appropriate temperature for puff pastry.
  2. Peel and boil the russet potato until tender. Mash it with a tablespoon of canola oil.
  3. In a bowl, combine the mashed potato, quark cheese or Greek yogurt, feta cheese, beaten egg, salt, and black pepper.
  4. Roll out the puff pastry and cut it into squares.
  5. Place a spoonful of the potato mixture onto each square and fold into triangles, sealing the edges.
  6. Brush the tops with beaten egg and sprinkle with sesame seeds.
  7. Bake in the preheated oven until golden brown.
  8. Serve warm.

My notes

These bourekas are traditionally served with hard boiled eggs, cucumbers, and a semi-soft cheese like feta. They can also be accompanied by tahini and a chopped salad of tomatoes and cucumbers.