Makes approximately 24 minis, 12 midis, and 6 maxi bourekas.

In Israel, bourekas are standardised, like croissants and baguette in France, and simit bread in Turkey. One day I plan on collecting a list of standardised baked goods from around the world – a worthwhile venture if there ever was one! Just by looking at the shape of a boureka you actually know what filling to expect. Triangles are cheese, rectangle potato, while circles are filled with spinach. How amazing is it that a whole nation knows that a savory triangle pastry no matter the size will inevitably be filled with cheese.

Reserve any dough trimmings – these are great brushed with any leftover egg and topped with parmesan to make cheese straws!

  • 1 recipe dairy rough puff pastry (or 1 sheet ready-rolled puff pastry)
  • 100g (3.5 ounces) feta cheese, crumbled
  • 100g (3.5 ounces) ricotta, crumbled
  • 40g (½ cup) parmesan, grated
  • 1 egg yolk
  • ½ teaspoon freshly ground black pepper
  • Salt to taste

For assembly:

  • 1 large egg yolk
  • 1 tablespoon water

Nonstick cooking oil spray

  1. Heat oven to 180℃ (350℉).
  2. In a mixing bowl, combine feta ricotta, egg, and pepper to taste. Use a fork to mix ingredients together till well blended. Make sure to break up any large crumbles of feta with the fork. Taste to see if the mixture requires any salt, add if needed. Set aside.
  3. On a smooth, clean, lightly floured surface, using a rolling pin, roll out the pastry, to a large even rectangle. No more than ⅓ cm (⅛ inch) thick. Trim any ragged edges from the dough, Cut the dough into even squares – you can choose whether you want mini, midi or maxi bourekas, no matter the size – cut the dough into squares.
  4. In a small bowl mix the additional egg with a tablespoon of water. Brush the outside edges of each square with egg wash. Fill each square with less filling than you think needed, as you don’t want to overfill these. 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.
  5. Place the triangles on a baking sheet lined with baking paper. Brush the tops of the bourekas with egg wash. Bake for 15-20 minutes for mini, 20-25 minutes for midis, and 25-30 minutes for maxi bourekas. Check that the burekas are golden and puff up.
  6. Best served on the day they are made. To freeze bourekas: prepare, fill, and seal the pastries. Do not coat with egg wash or bake. Place the unbaked pastries in the freezer in a single layer to freeze. Once frozen, place in a plastic freezer bag. They will keep in the freezer for 2 months.