Bourekas can be sweet or savory depending on the filling. With a crispy, buttery outside and a delicious filling inside, they are a popular pastry in Israel, and you can see them sold as street food or in bakeries.
Originally a Turkish food, Sephardic Jews eventually began serving them on holidays and other special occasions. Try these sweetly filled bourekas with ricotta and strawberries and share with family and friends!
1 sheet of puff pastry, cut into 3 ½” - 4” squares
¾ cup finely diced strawberries
½ tsp sugar
¾ cup ricotta
1 ½ Tbsp sugar
½ tsp vanilla bean paste or vanilla extract
Mix the diced strawberries and sugar (1/2 tsp) in a small bowl and allow to sit for 5 minutes. In a separate bowl, combine the ricotta with the sugar (1 ½ tbsp) and the vanilla bean paste.
Prepare an egg wash by whisking the egg with a splash of water. Line a sheet pan with tin foil and coat with a bit of cooking spray.
Fill each square with about 2 teaspoons of ricotta filling and about a teaspoon of strawberries leaving at least a 1/4 “ border. Brush some egg wash along the edges of the puff pastry and seal them into triangles. Use a fork to press down along the edges. Brush the tops with egg wash and sprinkle with lots of coarse sugar.
Transfer the bourekas to the prepared sheet pan and place in the freezer for at least 30 minutes. At this point you can transfer them to ziplock bags and keep frozen until you’re ready to bake them.
Pre-heat the oven to 400˚F and bake until golden brown and flakey, about 18-20 minutes. Enjoy!