Burekas are one of Israel’s most popular snacks! Today’s recipe uses fall harvest ingredients for a delicious filling in honor of Sukkot that will make all of your guests wanting more.
2 sheets store-bought puff pastry, left to thaw at room temperature around 30 minutes
½ lb ground lamb
2 cups cooked pureed or mashed butternut squash (can also use sweet potato or frozen butternut squash)
1 Tbsp olive oil
1 small onion
½ tsp ground cumin
½ tsp ground coriander
¼ tsp cinnamon
Pinch red pepper flakes
¼ tsp salt
1 egg beaten for glaze
Sesame seeds, nigella seeds or poppy seeds (optional)
Heat olive oil in a sauté pan over medium heat. Sauté onion until translucent. Add spices to pan and cook until toasted, around 1 minute. Add ground lamb and cook until no longer pink, breaking up into small pieces with a wooden spoon as you cook. Remove from heat and allow to cool slightly.
Combine butternut squash and lamb mixture in a medium bowl.
Preheat oven to 375 degrees.
Roll out each sheet of puff pastry. Cut each sheet into 9 even squares. Using a rolling pin, roll out each square slightly.
Scoop one heaping tablespoon into the corner of each square. Fold puff pastry over filling, forming a triangle.
Using the tines of a fork, crimp the edges.
Repeat with second sheet of puff pastry.
Brush each bureka with beaten egg. Top with sesame seeds, nigella seeds or poppy seeds if desired.
Bake 18-22 minutes, until golden on top.