FLAKEY pockets of puff pastry filled with creamy mashed potatoes and caramelized onions – I dare you to eat just one 😉
hey guys! I feel like it’s been a bit since I’ve posted and the reason is multi-fold. Basically, I’ve also been pretty wrapped up in the great outdoors. I don’t think I’ve ever been happier in my life to be outside after such a long and treacherous winter. For the past month I’ve been busting my butt to clean up the yard, build an actual vegetable garden, mulch everything, plant perennials, learn how to use a lawn mower + weed whacker. It’s honestly the most physical work I’ve ever done. The timing couldn’t be more perfect, because just as I was starting to burn out with my workouts, and dread doing one more lunge or squat, our landscaper quit mid-project. So, it was on me to finish the rest of our landscaping agenda. The Universe works in mysterious ways…you bored of working out? Cool. Go shovel some gravel for a few hours, lift lumber and huge bags of soil. I felt like Rocky IV.
How to Make Homemade Bourekas
Annnyyywayyy, you’re here for Israeli Bourekas! They are flakey pockets of puff pastry filled with creamy mashed potatoes and caramelized onions. I’ve never met anyone that could eat just one, but I have met SEVERAL people that just go to town on 5 or 6! They’re SO good! I love to eat them fresh out of the oven, of course, but they reheat really well, and make a perfect portable snack, or breakfast with a hard boiled egg, a couple briny olives and a sliced tomato.
What are Bourekas filled with?
When I was kid, living in Israel, fresh bourekas were my everything. You can find Bourekas in almost every Israeli supermarket and bakery, and there are so many different flavors and fillings – notably: sauteed mushrooms, kashkaval cheese, ‘pizza’ (spiced tomato sauce and mozzarella), spinach and feta, and of course potato. They’re usually displayed on the trays they were baked on, stacked on tall rolling industrial rack, because within a couple of hours they will definitely sell out. I guess what I’m trying to say, you will LOVE them!
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Few notes:
- Homemade Puff Pastry is pure magic, but if you’re in a rush, go with a good all-butter/European brand of puff pastry from the store. Let it thaw in the fridge overnight, and keep it cold until you’re ready to fill the Bourekas.
- Make the filling first, and let it come to room temperature. If you want to speed things up, throw it into the fridge or freezer for about 15 minutes.
- Wait about 5 minutes to eat them, because the mashed potatoes are hot like molten lava when they come out of the oven.
Love this recipe? Be sure to check out Roasted Vegetable Couscous, Authentic Jaffa Style Hummus, and Homemade Fluffy Pita Bread.
Israeli Bourekas with Mashed Golden Potatoes and Caramelized Onions
Ingredients
- 4-5 yukon gold potatoes, medium size peeled and cut into large chunks
- 2 yellow onions, medium size sliced in thin half-moons
- 3 tbsp olive oil
- 1.5 tsp kosher salt
- 2 sheets puff-pastry, homemade or store bought
- 1 egg, beaten for egg wash
- 2 tbsp raw sesame seeds
Instructions
Thaw the puff pastry in the refrigerator. Keep the pastry very cold in the fridge right until you're ready to use it.
Place the peeled and chunked potatoes in a large pot. Fill with water to cover the potatoes. Bring to a boil, add 1 teaspoon of kosher salt to the pot, then simmer the potatoes until they are very soft, usually about 15 minutes. While the potatoes are cooking, caramelize the onions (see next step). Drain the potatoes, then transfer to a large bowl. Mashed the potatoes using a masher or a ricer. Set aside to come to room temperature.
Place the thinly sliced, half moon onions in a skillet along with the olive oil and remaining 1/2 teaspoon of salt. Cook over medium heat until the onions begin to brown slowly. Stir occasionally to make sure they don't burn. The onions should be dark golden brown, and very soft. This should take about 12 minutes. Add the caramelized onions to the mashed potatoes, and stir combine. Optional (recommended): Add a couple tablespoons of butter, olive oil, or unsweetened nut milk until the mixture is combines and the potatoes are creamy. IMPORTANT: taste the mixture for seasoning, and add a pinch more salt if necessary.
Preheat the oven to 400 degrees F. Remove the puff pastry from the fridge. Roll it out on a floured surface just slightly, creating a larger rectangle. Cut the pastry into 12 squares. Fill each square with a generous tablespoon of the mashed potato filling. Brush two of the four edges with the beaten egg. Fold the pastry in half, creating a triangle shaped pocket. Use a fork to crimp the edges closed. Brush each Boureka with beaten egg, then sprinkle generously with sesame seeds.
Bake for 20-25 minutes at 400 degrees F, until very golden brown and puffy.
Recipe Notes
Serve for breakfast, a light lunch, or a really good snack. Bourekas are perfect, with tehina, hard boiled eggs, and spicy pickles.