Last updated on October 5th, 2024.
Israeli Potato Bourekas are known for their golden, flaky pastry and creamy, savory filling. They are enjoyed for breakfast, stuffed into a sandwich, and as the ultimate on-the-go hand-sized snack.
Growing up in Israel, potato Bourekas was the way to my heart, and this statement is true today. There is nothing more delicious than a flaky, messy, fresh Bourekas. For me, Bourekas represent abundant. They are sold in every bakery and market across Israel, mounted over big trays in various flavors and shapes. Delicious potato filling is the most popular one. There is an unwritten role when it comes to this Israeli pastry. Each flavor gets its own shape. Potato Bureaks are always a rectangle, cheese Bourekas are triangles, the spiral is pizza, and the ring is usually filled with feta cheese. But just like the artisanal bakeries, you can make your own flavors and combinations like kashkaval cheese or even potato cheese Bourekas.
For more Israeli and Jewish-inspired recipes, check out these Jerusalem Bagels, these Israeli Chocolate Rugelach, and this Bakery Style Challah.
Ingredients
- Puff pastry (store-bought store-bought puff pastry or homemade)
- Medium potatoes (Yukon Gold or Russet potatoes work best).
- Vegetable broth. Or milk.
- Olive oil. Salted butter or margarine is also a good option.
- Salt and pepper to taste.
- Egg yolks.
- Large egg for the egg wash
- Sesame seeds for topping (optional)
How to Make
Make the Filling
Step one: Peel and boil the potatoes in salted water until tender, about 15-20 minutes.
Step two: Drain the water and mash the potatoes with the vegetable broth or milk over low heat. Remove from heat.
Step three: Add the salt, pepper, oil, and egg yolks.
Step four: Cream the potatoes with an immersion blender. Set them aside to cook for about 15 minutes. If you don’t have an immersion blender, use a potato masher or a food processor.
Assemble and Bake
Step one: Use a sharp knife to cut one sheet of pastry into 3×4 rectangles. Gently line the rectangles over a large sheet pan lined with parchment paper.
Step two: Brush the edges of each pastry with the egg wash. You can use the egg whites leftover.
Step three: Top each rectangle with two tablespoons of the potato filling at the center.
Step four: Cut the second pastry sheet into 3×4 rectangles and gently place each over the pastries topped with the filling. Use your fingers to press the edges.
Step five: Brush with the egg wash and sprinkle with the sesame seeds.
Step six: Bake until golden browns.
Yields
This recipe typically yields 9-12 pastries, depending on the size of your cut pastry sheets.
Store, Make Ahead, Freeze, and Reheat
- Store: Store in an airtight container in the refrigerator for up to 5 days.
- Make Ahead: Prepare the potato filling up to 2 days in advance. Store in the fridge, and assemble when ready to bake. You can also assemble the pastries and freeze them for up to two months. When ready, remove them from the freezer and allow them to reach room temperature before baking.
- Freeze: To freeze baked parties, allow them to cool, then wrap them with plastic wrap or aluminum foil. Place in a plastic bag and freeze for up to eight weeks.
- Reheat: To reheat frozen Bourekas, bake them directly from the freezer at 300°F (190°C) for 15-20 minutes or longer, until warm and crispy.
Potato Bourekas Recipe
Puff pastry filled with potato filling and topped.
Ingredients
- 3 Medium Potato (russet or golden)
- 1/2 Cup Vegetable broth or milk (120ml)
- 2 Tablespoons Olive oil (30ml)
- 2 Large Egg yolks
- Salt and pepper to taste
- 2 Puff pastry sheets
- 1 Large Egg for egg wash
- 1 Cup Sesame seeds (optional)
Instructions
Make the filling
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Peel, wash and cut the potato into 1-inch pieces.
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Place in a medium pan and cover with water.
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Bring to a boil and cook until tender and soft, about 15 minutes.
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Drain the water, and add the vegetable broth or milk.
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Use a potato masher to mash the potatoes over low heat.
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Remove from heat, add the salt, and pepper, oil and egg yolks. Use an immersion blender to smooth the filling. Set aside to cool for ten minutes.
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Preheat the oven to 400F (200C).
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Cut one pastry sheet into 3×4 rectangles and gently place them over a baking pan lined with parchment paper.
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Use a pastry brush to brush some egg wash over the edges of each rectangle.
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Top each rectangle with two tablespoons of the filling.
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Cut the second pastry sheet into 3×4 rectangles and use them to top the topped rectangles. Use your fingers to press the top dough gently.
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Brush with the egg wash and sprinkle with the sesame seeds.
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Bake on the middle oven rack for 22-25 minutes, turning the pan mid-baking.
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Remove from the oven and allow them to cook for 5-10 minutes before serving.
Recipe Notes
- The Bourekas are best when fresh right out of the oven, but they can be stored in the refrigerator for up to five days. To reheat, bake at 300F for 10-15 minutes or until warm and crispy.
- Other topping options are black sesame, bagel topping, and dried onion.
- The filling can be made up to two days in advance and refrigerated.
- To make ahead, assemble the pastries, then wrap the pan with plastic wrap and aluminum foil and freeze for up to two months. To bake, allow them to defrost beforehand.
- To freeze baked Bourekas, wrap them in plastic wrap, place them in a plastic bag, and freeze them for up to two months. To reheat: bake at 300f for 20-25 minutes or until warm and crispy.
