A boureka for every mood. Bourekas are Israel's take on a stuffed dough. Every country has their own. Bourekas are most commonly filled with mashed potato cheese, but many alternative variations can be found and we figured why not go even further when making them at home.
Here are 4 ways to stuff your dough from savory to sweet.
- Cook Time
- Prep Time
1 sheet puff pastry
sliced green olives
Sliced jalapeño pepper
Salted caramel filling
1 cup sugar
6 tablespoons butter
½ cup heavy cream
1 teaspoons salt
- Preheat oven to 400℉/200℃.
- Roll out puff pastry into a 12 inch square. Cut into 4 inch squares.
- Place 1 teaspoon of filling in the center of each square.
- Fold over, seal with your fingers and use a fork to make sure it’s sealed tightly.
- Brush with beaten egg.
- Bake for 15 minutes or until desired crispiness.
To make the salted caramel sauce:
- On medium-high heat, add the sugar. Stir until melted. When it becomes golden, add the butter. Stir constantly until butter is melted. Remove from heat. Continue whisking and add heavy cream and salt. Whisk until smooth. Chill for 15 mins before using. Store in the refrigerator for up to 2 weeks.
- When using the sauce inside a boureka, make sure you seal the puff pastry very well so it doesn’t drip!