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Cheese Bourekas

  • Author: Meagan


Oh my goodness, I saw this awesome little video on Food52’s Instagram feed and we whipped these up for a movie snack the following day.  Super-easy!  If you remember to put your frozen puff pastry into the fridge to thaw overnight, I also think these would go brilliantly with eggs for breakfast – enjoy!



I package Puff Pastry – the one I use comes in 2 sheets so the filling below fit 8 large squares perfectly – thaw overnight in the fridge

Filling – easy to play with the flavors here and use whatever herbs you wish!

1/2 c. EACH ricotta AND grated old cheddar

170 g crumbled feta

1 T. EACH dill AND parsley – chopped fresh would be best, but we used dried

zest from half a large lemon

1 egg

1/2 t. EACH kosher salt AND freshly ground pepper

a beaten egg and white or black sesame seeds, or nigella seeds for topping before baking


Preheat the oven to 350 and line a large baking sheet with parchment.  Prep your pastry so that you have 8 even squares and stir together all filling ingredients in a medium bowl.  Spoon one eighth of the filling slightly off center in each square and fold each over onto itself to form a triangle – feel free to squish things a bit to disperse the filling and make sure the edges meet.  Press the edges together and then pinch with a fork and place all cheese filled packets onto your prepared baking sheet.  Brush evenly with the egg wash and then sprinkle generously with your seeds of choice.

Bake for about 30 minutes until golden and beautiful and then allow them to rest for a few minutes before eating so that you don’t burn yourself with the filling.  If you wanted to take the time, smaller squares/packets would also be really lovely for an appetizer!



From Meagan's Kitchen

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