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Middle Eastern

Bourekas

Flaky puff pastry triangles filled with salty cheese, glazed with egg and scattered with sesame — the classic Israeli bakery snack, eaten warm with a hard-boiled egg and pickles.

SnacksBreakfastVegetarian25g+ protein
45 min20 prep · 25 cookMedium1132 kcalper serving
Bourekas

Method

  1. Take the 150 g of puff pastry from the fridge 10 minutes before rolling — it should be pliable but still cold. Heat the oven to 200C (fan 180C) and line a small baking tray with baking paper.
  2. Beat the 1 egg in a small cup until the yolk and white are fully combined. This one egg both binds the filling and glazes the pastry.
  3. Crumble the 60 g of feta into a bowl and mash it with a fork until fine. Add the 40 g of ricotta, the 1 tsp of semolina, 1 tsp of the beaten egg and a generous grind of black pepper. Mash to a thick, spreadable paste — no salt is needed, the feta carries it.

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Per serving

1132kcal
31gprotein
78gcarbs
77gfat
3gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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