Makes 36 small servings or 18 big servings
Bourekas is very popular in the Mediterranean. You will find it in any bakery, any party, any occasion and almost in every house. Cheese and potato are the most popular fillings but you can also find spinach, mushrooms and even beef. When I was a kid, my mom used to make the dough from scratch. It's a very time consuming process. Today, you can find the dough in the frozen section of any grocery store, and it tastes wonderful, so hardly anyone makes it at home anymore.
Everybody loves bourekas, adults and kids alike. Let me tell you that the smell and flavour of a freshly baked bourekas is irresistible. Bourekas are best eaten hot from the oven or warmed up (not in the microwave, it will make it soggy), and best served with fresh salad, pickles and olives and hard boiled egg.
Making food and desert, using puff pastry is so easy and the results are always great. The only thing you need to keep in mind is to always work with the dough when it's cold. If the dough gets to room temperature, it will lose the puffiness. If your bourekas are ready to bake, but the oven is still heating up, place the pan in the fridge until ready to bake.
2 packages puff pastry (about 2lb or 1kg)
250 gr farmers cheese
250 gr mozzarella cheese
500 gr feta cheese
1 tablespoon cornstarch
For the topping
1 beaten egg
Some Sesame seeds
Remove the dough from the freezer and into the fridge the night before, or 6-8 hrs before baking.
Preheat the oven to 400.°f
Line your baking pans with parchment paper
Open your dough on a lightly floured surface and cut into 18 (for big bourekas) or -36 (for smaller ones) equal squares.
Mix all the cheeses with the egg and cornstarch and fill it in the center of each square.
Fold the dough to form a triangle and using a fork, press down the edges to seal.
Place the bourekas spaced out on your baking pan, brush with the egg and garnish with sesame seeds.
Bake for 12-15 min, until golden.
Remove from the oven and serve immediately