Israeli Cheese Bourekas: A Savory Pastry Delight

Bourekas is my favorite food, and it has been the case my whole life. While different versions can be found throughout the Middle East, Puff Pastry Bourekas is the Israeli food I like most. If you ever plan to visit Israel, please make it a habit to walk into a bakery in the morning while you are there. Trays layered with abundant different shapes of Bourekas fill the bakery with a delicious, cheerful aroma. It’s the kind of experience that stays with you as a sweet and joyful memory. According to the unwritten role, rectangular pastries are potato Borekas, while triangular pastries are cheese Borekas.

This Cheese Bourekas recipe is quick and easy to prepare in just 15 minutes. It’s also perfect for making ahead and can be frozen for up to four months. In my opinion, while many Bourekas recipes work well as a snack, this one shines as part of a meal and can even serve as the main dish.

For more traditional Israeli pastries, check out these Jerusalem Bagels, these Sufganiyot (jelly donuts), and these Chocolate Rugelach. This Cheese Bourekas recipe is quick and easy to prepare in just 15 minutes. It’s also perfect for making ahead and can be frozen for up to four months. In my opinion, while many Bourekas recipes work well as a snack, this one shines as part of a meal and can even serve as the main dish.

Ingredients

• Cream cheese at room temperature.
• Cottage cheese, small curds.
• Crumble feta cheese
• Shredded Mozzarella cheese 
• Large eggs at room temperature
• Puff pastry sheets. Each 8×8 size, store-bought puff pastry is fine. 
• Large egg yolk for egg wash.
• For topping (optional): sesame seeds, poppy seeds, or everything bagel seasoning. 

Cheese Alternatives

While feta and mozzarella are common choices, you can experiment with other cheeses for unique flavors:

• 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.

Feel free to mix and match cheeses to find the combination that suits your taste!

How to Make 

Making Cheese Bourekas is straightforward, especially with pre-made puff pastry. Follow these steps to create a batch of perfectly golden, cheesy pastries.

1. Place all of the ingredients in a large mixing bowl and mix until incorporated.
2. Line your puff pastry over a clean work surface, and gently roll it out to 1/8-inch thick with a rolling pin. 
3. Using a sharp knife, cut the sheet into 4 4×4 or 5×5 squares. Gently place the squares over the prepared baking sheet lined with parchment paper.
4. Gently fold the squares into triangles, then unfold them. This is just to give us a guideline.
5. Top the squares with 2-3 spoonfuls of the filling, covering one-half of the square right against the line we marked.
6. Using a pastry brush, brush the edges with the egg wash.
7. Fold the opposite corner over the filling, then use a fork to mark the edges.
8. Brush with more egg wash, sprinkle with sesame seeds, and bake. 

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.

Tips

• 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.
• The cheese filling is great filling for phyllo dough
• Adjust the size of the Bourekas as you wish. For large bourekas, use 7×7 or 8×8 inch squares. For medium, use 4×4, 5×5, or 6×6 inch squares. For small pastries, use 2×2 or 3×3 inch squares.
• Don’t overfill the pastries, as the cheese might ooze out during baking.
• 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.

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.