Last updated on February 11th, 2026.
Israeli Cheese Bourekas are flaky, buttery, golden puff pastries filled with a savory, creamy cheese filling, creating the perfect contrast of crisp, soft, and creamy textures. But the best part about this pastry is that it’s usually served with a tray of condiments, turning a casual hand pastry into a full-on feast.
Bourekas have been my favorite food for as long as I can remember. While versions exist across the Middle East, puff pastry Bourekas are the Israeli classic I love most. Walk into any Israeli bakery in the morning and you’ll find trays piled high with Bourekas in every shape, filling the space with the most irresistible aroma. By the unwritten rule: rectangles are potato Bourek, braids are meat Bourekas, and triangles are cheese.
This recipe is quick and easy to prepare in just 15 minutes. It’s also perfect for making ahead and can be frozen unbaked for up to two months. It’s the perfect dish to serve for brunch, or dinner, right next to some Israeli Chocolate Rugelach.
Ingredients And Alternatives
The complete recipe is at the bottom of this post in the recipe card. Here is a quick grocery check and some alternatives when possible:
- Puff pastry. To be fair, the filling is great for any type of dough, including 3-4 layers of phyllo dough but puff pastry is the classic choice.
- The Filling: my favorite, after many trails and error is a combination of cream cheese for creaminess, cottage cheese for volume, feta cheese for salt and savory and mozzarella for some cheesy gooey texture. Of course in addition to its quality, every cheese adds its unique flavor. Below are some alternatives you an have delicious fun with:
- Ricotta cheese. Ricotta is the more traditional choice, and its mild taste is a great option if you do not like the tangy taste of cream cheese.
- Gruyere or kashkaval cheese (goat cheese): For a sharper, more robust flavor, use them instead of cream cheese or mozzarella cheese. Remember, a small amount goes a long way.
- Shred sharp cheddar instead of the mozzarella cheese.
- Eggs: Super important and please do not skip it or the filling will ooze out during baking or completely deflate as it cools.
Make It
You can make the filling and assemble the pastries ahead of time: the day before and refrigerate. Or, up to two months ahead and freeze wrapped. Here is what I learned as I tested it:
- Use room temperature cream cheese. It is the best way to incorporate it without getting big lumps. The rest of the ingredients can be cold.
- The puff pastry sheets should be cold but not frozen. If frozen, they will break when you try to fold them, and if they are too warm, the butter will melt, making it very hard to work with.
- Fill the pastry over a baking sheet lined with parchment paper. Once filled and sealed, moving it can be hard.
- Make them big or small. As big or as small as you wish, the regular size is 4×4-inch squares folded into triangles, 2×2 for cocktail or even 6×6 will work.
- Baking: For an even bake, bake the pastries when they are at room temperature. Frozen puff pastry tends to bake on the outside, but stay raw on the inside, which cause it to collapse as it cools.
- The Bourekas are ready when the top and bottom are deep golden brown. Sometimes, the top gets dark very fast, but the pastry is not baked all the way through. If that happens, top the pastries with a large piece of aluminum foil.
How To Eat Cheese Bourekas
Cheese Bourekas is a very popular dish in Israeli cuisine. It is usually served with a hard-boiled egg, olives, fresh vegetables, or an Israeli salad. It is also a great dish to serve at big gatherings alongside dips like tahini, labneh, and fresh tomato sauce.
Storing and making ahead
leftover Bourekas can be stored in an airtight container in the refrigerator for up to 3 days.
To freeze: place the pastries in a plastic zipper bag. To reheat: bake them in a 300°F (175°C) oven for 5–10 minutes to restore their crispness. If you’d like to freeze them, assemble and freeze them before baking; just add a few extra minutes to the baking time.
To make ahead, you can fill and shape the pastries, then wrap the pan with plastic wrap or aluminum foil and freeze them for up to four months. When ready, allow the pastries to defrost before baking thoroughly.
Yield
This recipe yields approximately 8 Bourekas, but you might get more or less depending on the size of your pastry squares.
Cheese Puff Pastry Bourekas
Ingredients
For The Filling
- 1/2 Cup Cream cheese at room temperature (113g)
- 1 Cup Small curd cottage cheese (200g)
- 1 1/2 Cup Crumble feta cheese (240g)
- 1 Cup Shredded Mozzarella (80g)
- 3 Large Eggs
For The Pastries
- 2 8×8 Puff Pastry sheets
- 2 Large Egg yolks for egg wash
- 1 Cup Sesame seeds or poppy seeds
Instructions
Make the Cheese Filling
- In a large bowl, place the cream cheese, cottage cheese, feta cheese, mozzarella cheese and eggs.
- Mix until fully incorporated.
Make The Pastries
- Preheat the oven to 375F (200C) and line one large baking sheet with parchment paper.
- Gently roll your puff pastry into 1/8 inch thick.
- Cut the sheet into 4 4×4 rectangles (or 5×5).
- Line the squares over the prepared baking sheet and fold them into triangles.
- Unfold them back into squares.
- Top each square with 2-3 spoonfuls of cheese filling and brush the edges of the pastry with the egg wash.
- Fold the empty side of the pastry over the cheese filling.
- Use a fork to seal the edges of the pastries.
- Brush with egg wash and sprinkle with sesame seeds or poppy seeds.
- Bake for 15 minutes at 375F (200C), then reduce the temperature to 350F (180C) and bake for another 20-25 minutes.The pastries are ready when the top and bottom are deep brown. If the tops brown faster, cover them with aluminum foil. Pay attention to the color of the pastires, if they are not baked all the way, they will deflate as they cool, and the pastry dough layers inside will remian raw.
