Easy Cheese Bourekas Recipe
This Cheese Bourekas Recipe is delicious and very easy to make. If you’re not familiar with Bourekas, they are simply filled flaky pastries or turnovers widely used in the Middle East.
You can fill them with potatoes, cheese, spinach or whatever comes to your mind. Another great idea is to use sweet fillings such as fruit, chocolate and more.
My picky 7 year old loves the cheese ones, in fact, she asks me to pack her lunchbox every week with Bourekas. She asks at least twice a week. I used to buy them from a Kosher place near my home, they were delicious but super expensive.
My husband asked me to re-create them, and after a few tweaks here and there I finally got it. My daughter happily approved it so I am sharing this recipe so you can try it too.
I won’t lie, making them is easy but a little tedious. I just made another batch and froze them without cooking. Tomorrow I’ll try baking them straight from the freezer and will let you know how they turn out.
If they taste good and have a good texture, it will be perfect for my daughter’s lunchbox.
Here’s how the 6 step process goes:
This is the perfect job for kids to help out. Both my daughters helped roll the dough, cut into circles, fill and then seal. My little one loved sprinkling sesame seeds on top. Then they go into the oven and puff up with a nice browned top. So delicious!
I am so happy with the taste and texture of these flakey Bourekas. You can serve them as appetizers during parties, brunches or even showers. Nobody can resist to take one..two.. or three? Make a few, give them different fillings and voila! You are ready to party.
I hope you can make this delicious Cheese Bourekas Recipe at home. If you do, please come back and let me know how they turned out.
- 2 Cups Flour
- 1/2 Cup Water
- 1/4 Cup plus 2 Tablespoons of Vegetable Oil
- 1 Teaspoon Salt
- 1 Egg
- 1 Cup of Ricotta Cheese
- 1 Egg
- Splash of Water
- Sesame Seeds
Preheat Oven to 400 Degrees F.
In a mixer, add the flour and salt. Combine them together
Add water and mix until a dough is formed
Pour in oil and mix until combined
Place the dough on a flat surface and roll until it's stretched a flat
Whisk egg and add the cheese. Mix until combined
For Egg Wash
Whisk egg with a splash of water
Cut out circles using the rim of a glass or round cookie cutter
Add a teaspoon of filling into each circle
Fold one end of the circle into the other creating an empanada shape
Seal the ends of the Bourekas using a fork. If filling seeps out, just clean it up with a napkin
Place Bourekas in a baking sheet lined with parchment paper or a silicone mat
Brush the tops with the egg wash and sprinkle in the sesame seeds
Bake for aproximately 15-17 minutes or until tops are browned and shiny
Jerry Marquardt says
These really look great with fall coming up. I will be making this very soon.
so, how did that freezing and baking again go?
Hi Sonja, to freeze do step 1 to 4. Then brush the tops with egg wash and sprinkle the sesame seeds. Place them in a sheet pan and freeze. When they are completely frozen simply place them in a zip top bag.
To bake (after frozen) preheat oven to 350 Degrees F and place FROZEN bourekas on a sheet pan and bake for 30 minutes or until golden.
Rafael Katz says
My mom kept bags and bags of frozen borrecas in the freezer at all times. They can be tedious to make so she would make a bunch at a time and keep them frozen. Not one of us ever complained.when they came out. 🙂
Your mom is smart Rafael! That’s exactly what I do. Make a huge batch and freeze…
Can I make the dough by hand without a mixer?
of course Bernie! Just knead with in a bowl at first with a spoon and then on a floured surface with your hands until the dough is elastic
Rafael Katz says
PS – a bit of a cheat. They now sell frozen empanada dough in some supermarkets, pre-cut. Saves a ton of time on the dough prep and tastes almost the same.
Frozen empanada dough?? That’s genius!! Thanks for the tip! Will definitely try them and let you know how they come out
Mattika Rosenthal says
Yes the precut empanada shells are great. I use my mother’s spanakopita filling. Spinach, feta, onions, and ricotta.
She never froze them, but sounds like a plan!
Pre-cut empanada shells are perfect Mattika! perfect when you’re tired and don’t want to start from scratch