Cheese Bourekas from Uri Scheft

The Jerusalem Post - The Jerusalem Post Magazine - - FOOD SCENE -

Yield: 8 bourekas

135 grams cream cheese at room tem­per­a­ture (1/3 cup) 80 grams feta cheese (½ cup, crum­bled)

70 grams sour cream (4.5 Tbsp. plus 1 tsp.)

2 eggs

25 grams flour (3 level Tbsp.), plus more for flour­ing 500 grams thawed, rolled puff pas­try (1 pack­age)

1 tsp. wa­ter

Pinch salt

50 grams se­same seeds (5 Tbsp.)

50 grams nigella seeds (ket­zach in He­brew; 5 Tbsp.)

Whisk the cream cheese and feta cheese in a bowl to ob­tain a uni­form mass.

Add the sour cream, one egg, and flour; whisk to mix well. Place the puff pas­try on a lightly floured sur­face. Roll it out to form a square 20 x 40 cm., about ½ cm. high (8” x 16”, ¼” high).

Use the edge of a knife to shape the pas­try into an ex­act square.

Cut 8 equal squares of 10 x 10 cm. (4” x 4”)

In a small bowl, mix the sec­ond egg with the wa­ter and salt – this will be the glaze.

Place 3 Tbsp. of the cheese mix on the cen­ter of each puff pas­try square.

Fold the bot­tom right cor­ner of each pas­try square to the top left cor­ner, cre­at­ing a tri­an­gle.

Us­ing your fin­gers, press the tri­an­gles down ½ cm. from the open edges (¼”).

Line a bak­ing sheet with bak­ing parch­ment. Place the bourekas on it, and chill them in the re­frig­er­a­tor at least 20 min­utes.

In the mean­time, heat the oven to 200°C (390°F). Re­move the bourekas from the re­frig­er­a­tor and brush the egg wash all over the tops.

Spoon the se­same and nigella seeds into a small bowl; mix them.

Scat­ter the seeds gen­er­ously over the bourekas.

Bake for 20-25 min­utes, or un­til the bourekas are golden. Al­low them to cool a few min­utes, and serve.

The recipe was adapted to stan­dard US mea­sure­ments, but to ob­tain the ex­act re­sults, it’s best to fol­low the orig­i­nal met­ric mea­sure­ments.

Chef ’s tip: Keep the puff pas­try very cold, as it loses shape eas­ily when warm. Pre­pare the fill­ing, egg wash and seeds ahead, in or­der to work quickly.

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