Bourekas – Israeli “Hot Pockets”
Everyone will love these Israeli “hot pockets”. Perfect as an hors d’oeuvres or snack, you can store un-baked bourekas in the freezer for up to 3 months.
Preparation Time: 30 minutes
Baking Time: 30 minutes
Level of Difficulty: Easy
Kashrut Type: Parve (depends on the filling)
INGREDIENTS
(Amounts yield 18 bourekas)
Extra virgin olive oil
1 medium Spanish onion, diced small
1 pound cremini mushrooms, thinly sliced
3 garlic cloves, minced
1 teaspoon paprika
Pinch crushed red pepper flakes or more to taste
Kosher salt
Freshly ground black pepper
1 pound puff pastry, thawed
1 egg
Garnish: Sesame or poppy seeds
PREPARATION
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Heat a large saute pan, lightly coated with oil, over medium heat.
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Caramelize onion until golden brown. Add mushrooms to pan and saute until golden brown.
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Add garlic, paprika, and crushed red pepper flakes. Continue sautéing for just a minute until garlic is fragrant. Season to taste with salt and pepper. Cool filling before proceeding.
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Roll out dough just a bit to an even thickness. Cut 3-inch squares.
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Place 1 tablespoon of filling in the center of each square.
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Fold square over to form a triangle. Crimp edges with a fork.Chill bourekas for 30 minutes.
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Preheat oven to 350°F. Line 2 baking sheets with parchment.
- Whisk egg with 2 tablespoons of water. Brush each boureka with egg wash and sprinkle with sesame or poppy seeds.
- Bake at 350°F for 25 to 30 minutes or until crispy and brown.
Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos. Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.
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