Originally from Turkey, these fantastic pastries are the tasty snack of choice in Israel, where I was born.
There are lots of kinds, fillings and shapes but my favourites are classic cheese filled ones in an easy to make triangle shape. In Israel though you can get potato versions, spinach ones, mushroom ones and more. My favourite cheese borekas are often made in Israel with the fantastic soft but salty cheeses available there but it’s easy to achieve the same flavour using any good quality feta.
I like to also slightly mix things up and add touches of flavours from the Greek version which uses mint.
1 egg yolk (to glaze borekas)
1 pack feta cheese
1 cup cottage cheese
1 pack puff pastry
1 tsp dried mint
3 tbsp sesame seeds
Salt and pepper
1. In a bowl combine the feta (crumbled), the cottage cheese, the egg, mint and add salt and pepper. Mix together with a fork to a thick paste.
2. Roll out the pastry on a floured surface (making sure to flour the rolling pin).
3. Cut the pastry into equal 4″ squares.
4. In the middle of each square place a full tbsp of filling, don’t worry if it doesn’t look enough, the key is to not overfill them or they’ll pop open in cooking.
5. Make sure you have a small cup of water to hand, dip your finger in it and wet two edges of the pastry. Fold the two dry edges over the two wet ones so you have a triangle.
6. Seal the edges by pressing down with a fork. I also find it helpful to fold in the edges.
7. Prep an oven tray large enough for all your pastries and line with baking paper. Heat the oven to 180 degrees.
8. Place all the borekas on the tray so they aren’t touching.
9. Whisk up the egg yolk and brush the borekas to glaze them.
10. With dry hands, take a handful of sesame seeds and carefully sprinkle evenly over the borekas.
11. Bake for 30 mins until golden brown and cooked through.
12. Leave to cool but eat whilst still warm.
Also remember these are great to freeze for eating later (before baking) and usually even once baked still taste good the next day.