How to Make Bourekas with Puff Pastry

This step-by-step cooking tutorial will teach you how to make bourekas using puff pastry. You can buy premade puff pastry at the grocery store, or make your own homemade puff pastry– the process is the same using either type of dough. You can also use any boureka filling you like.

Here are the boureka filling recipes that I’ve posted on my blog, I will update this blog with more fillings as I post them:

Cheese Bourekas

Potato Cheese Bourekas

If you would prefer to make your bourekas with filo dough, click here for a tutorial.

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How to Make Bourekas with Puff Pastry

Ingredients

  • 2 sheets puff pastry (store bought or homemade)
  • 1 cup + 2 tbsp filling (cheese, meat, eggplant, etc.)
  • 1 egg yolk
  • 1 tbsp sesame or poppy seeds (optional)
  • Nonstick cooking oil spray

You will also need

  • 2 baking sheets, rolling pin, pastry brush
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Servings: 18
Kosher Key: Dairy, Meat, or Pareve depending on filling used
  • Preheat oven to 350 degrees F. Prepare your preferred filling; reserve mixture. For this tutorial, I used a cheese filling. You can use meat, spinach, eggplant, or any other boureka filling you prefer.
  • On a smooth, clean, lightly floured surface, unfold one of your puff pastry sheets. Use a rolling pin to roll out the sheet to a 12x12 inch square. If using homemade puff pastry, roll your dough out to a 12x12 inch square. Cut the sheet of puff pastry dough into 9 equal-sized squares, each about 4x4 inches large.
  • Place 1 tablespoon of filling in the center of each dough square.
  • Fold the dough squares by grasping one corner and folding it over to the opposite corner to make triangles. Pinch firmly along the outer open edge of the triangles to seal.
  • You can also crimp the edges with the tines of a fork, if you wish.
  • Repeat this process for the second sheet of puff pastry—roll out the pastry, cut into squares, add filling, and seal the triangles.
  • Spray your baking sheets with nonstick cooking spray or line with parchment paper. Place 9 bourekas on each sheet, evenly spaced, giving them some room to expand during baking.
  • In a small bowl, whisk together the egg yolk and 2 tsp of cool water. Use a pastry brush to brush a light layer of the egg wash onto the surface of each boureka.
  • Sprinkle the bourekas with sesame or poppy seeds, if desired.
  • Bake the bourekas for about 30 minutes, switching the baking sheets between the upper and lower racks halfway through cooking. Bake till golden brown and cooked through.
  • Serve warm. Store in a sealed container or plastic zipper bag.
  • To freeze bourekas: prepare, fill, and seal the pastries. Do not coat with egg wash or bake. 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 keep them from freezing together. Freeze.
  • 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. Coat with thin layer of egg wash and sesame or poppy seeds, if desired. Bake at 350 degrees for 30-40 minutes till golden brown.

Comments (14)Post a Comment

    1. Hi Karen, right now I only have one filling posted on my website– cheese filling. Click on the “Cheese Bourekas” link above to be taken to the filling recipe. I will update this blog as I post more fillings on my site.

  1. Thank you for your response. My grandmother, who was Polish, made borekas for my grandfather, who was Turkish. She filled them with potatoes and kashkaval cheese and also spinach with kashkaval cheese. They were made with fillo dough, but I will do it with puff pastry as it is easier. I really enjoy your blog, not only for the recipes, but for all your ideas and the history behind some recipes. Keep up the good work!
    PS-My daughter-in-law is a shiksa, and as a result, I have banished the word from my vocabulary…but I make an exception for your blog!

  2. Oh, I’m thinking crab based filling or crab/spinach/cheese filling. or nut/honey/cinnamon for a sweet variation.

  3. I am making these for my book club tonight. We read the History of Love and the food theme is Jewish food. I’m also making a kugel. It’s going to be a delicious night thanks to my friend the Shiksa!

  4. Our Chaverim group is planning an Israeli themed menu for a Kiddish Luncheon in April. I will have to bake the Bourekas on Fri before Shabbat, cool and wrap in foil for the next day. Saturday morning the “kitchen goy” may place them in the oven to re-heat only. How do you think I can prevent the puff pastry from drying out. I can not par bake on Fri and finish on Sat as that is not allowed. Looking for any and all suggestions. New to this site and I love it already.

    1. Hi Chandra, do you live in the U.S.? Every major grocery store carries puff pastry, it’s in the freezer section. If you’re in another country, I’m not sure where you’d find it– but you can try a grocery store or kosher market.

  5. its very nice and clear process of doing patties do more innovation on fillings
    i like it an i will try also thanks for posting method with pic

  6. Hello,

    I am from Chennai, India. I am a strict vegetarian. Is it possible to make these food items without egg? In Chennai we call these just “puffs”. Egg puffs, chicken puffs and veg puffs. Also please advise how to make these pastry sheets in home.

    Thanks,
    Selvaraj.

  7. Yeah, would definitely want to reheat. I’d make meat. You think it’d stay well in the fridge til it went on the hot plate?

    1. It should be fine, bourekas are very resilient. My preferred reheating method is to bake them at 325 till warmed through; I’ve never used a hot plate so can’t vouch for that heating method.

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