Cheese Bourekas from Uri Scheft
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.)
25 grams flour (3 level Tbsp.), plus more for flouring 500 grams thawed, rolled puff pastry (1 package)
1 tsp. water
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.