CHEESE BOUREKAS
Middle-Eastern style puff pastry pockets filled with cheese. Great served as an appetizer or the traditional Israeli way for breakfast with salad, olives, cheese, and plain yogurt. Could also be filled with leftover mashed potatoes, or a spinach and feta mixture.
Provided by GCBENEZRA
Categories Appetizers and Snacks Pastries
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Beat 1 egg in a medium bowl, and mix in the cheese. Season with parsley, garlic powder, onion powder, salt, and pepper.
- On a lightly floured surface, cut each sheet of puff pastry into 6 equal squares to give 12 squares in total. Beat the remaining egg with water in small bowl. Brush edges of each square lightly with egg wash. Place a heaping tablespoon of the cheese mixture in the center of each square. Fold pastry over the filling, and seal edges with a fork. Transfer to the prepared baking sheet, brush with remaining egg wash and sprinkle with sesame seeds.
- Bake in the preheated oven 30 minutes, or until golden brown. Serve immediately.
Nutrition Facts : Calories 294.2 calories, Carbohydrate 19.6 g, Cholesterol 43.1 mg, Fat 20.1 g, Fiber 0.8 g, Protein 8.9 g, SaturatedFat 6.2 g, Sodium 230.4 mg, Sugar 0.6 g
FRUIT AND CHEESE KABOBS
We came up with this fresh and fruity summer snack idea. It's easy to make ahead and carry to the ballpark, beach or playground, and the cinnamon-spiced yogurt dip adds a fun touch kids love. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers Snacks
Time 20m
Yield 12 kabobs (1-1/2 cups dip).
Number Of Ingredients 7
Steps:
- For dip, mix first 4 ingredients. On 12 wooden skewers, alternately thread strawberries, grapes and cheese cubes. Serve immediately or refrigerate.
Nutrition Facts : Calories 147 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 143mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 6g protein.
CREAMY CHEESE & POTATO BAKE
A comforting cheesy potato bake is the perfect accompaniment to a hearty meat dish in winter
Provided by Emma Lewis
Categories Buffet, Dinner, Side dish, Supper
Time 1h45m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.
- Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.
Nutrition Facts : Calories 615 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.33 milligram of sodium
BUREKAS - MY FAVORITE BREAKFAST PASTRIES
Provided by Joan Nathan
Categories Vegetable Breakfast Brunch Bake Rosh Hashanah/Yom Kippur Kosher Shavuot Phyllo/Puff Pastry Dough Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Yield: About 60 bureka triangles
Number Of Ingredients 5
Steps:
- 1. Preheat the oven to 350 degrees.
- 2. Using a pastry brush, coat the bottom of a cookie sheet with some of the melted butter.
- 3. Take a sheet of phyllo and cut lengthwise in strips, 4 1/2 inches wide. Butter the strips, fold over lengthwise, butter again, and place a tablespoon of filling on the end. Then fold up right to left as you would a flag, so that the end result is a plump triangle, buttering the outside at the end. Repeat with the remaining filling and dough. Beat the egg, brush the burekas with it, and sprinkle sesame seeds over the tops.
- 4. Place on the cookie sheet and bake for 20 minutes or until golden in color.
- NOTE You can also mold and freeze the burekas after forming. Defrost for 2 hours and then bake. You can fill any leftover phyllo with chocolate chips or Nutella and make triangular treats.
- THREE WAYS TO FILL A BUREKA
- Spinach Filling
- Yield: About 2 cups, enough filling for about 20 burekas
- 2 pounds fresh spinach or Swiss chard leaves, washed well, or two 10-ounce packages chopped frozen spinach 2 large eggs, beaten lightly 1/2 cup crumbled feta cheese 1/2 cup grated cheddar cheese 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh dill 8 scallions, diced Salt and freshly ground pepper to taste
- 1. Place the fresh spinach or Swiss chard leaves in a frying pan with only the water that clings to the leaves, and cook briefly until they wilt. (If using frozen spinach, simply defrost.) Drain very well, squeezing out as much of the water as possible. Cool and chop.
- 2. Mix together the eggs, feta and cheddar cheeses, parsley, dill, and scallions. Add the spinach and salt and pepper to taste; mix well.
- 3. Use about 1 tablespoon of filling for each bureka.
- Eggplant Filling
- Yield: About 2 cups, enough filling for about 20 burekas
- 2 medium eggplants (about 2 pounds) 1/3 cup kasseri or feta cheese, crumbled 1/3 cup grated sheep or mozzarella cheese 1/4 cup chopped fresh cilantro or parsley Salt to taste
- 1. Preheat the oven to 450 degrees. Prick the skin of the eggplants all over and roast on an oiled cookie sheet for 25 minutes, turning occasionally.
- 2. Remove the pulp from the skin, discarding the seeds and draining off any extra liquid. Cool slightly, then pat dry and coarsely chop. Combine the eggplant pulp, cheeses, and cilantro or parsley and mash well with a fork; add salt if needed.
- 3. Use about 1 tablespoon of filling for each bureka.
- Cheese Filling
- Yield: About 2 cups, enough filling for about 20 burekas
- 2 large eggs 1 cup grated cheddar cheese 1 cup crumbled feta cheese Freshly ground pepper to taste
- 1. Beat the eggs in a small bowl. Add the cheddar and feta cheeses and pepper to taste. Mix well.
- 2. Use about 1 tablespoon of filling for each bureka.
- Joan Nathan shares her tips with Epicurious: •These pastries came to Israel with Sephardic Jews from Turkey and Greece. The first filling is more Greek-influenced, while the other two are more Turkish. •Nathan recommends a high-quality Greek feta cheese and a sharp cheddar for the fillings. •After folding up the burekas flag-style, be sure to pinch around the edges of each pastry to avoid filling spilling out during baking.
THREE CHEESE POTATO BAKE
Make and share this Three Cheese Potato Bake recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the broth, milk, butter, salt and pepper; bring to a boil.
- Remove from the heat; stir in potato flakes.
- Let stand for 30 seconds; fluff with a fork.
- Transfer to a greased 1 quart baking dish.
- Top with the three cheese.
- Bake, uncovered, at 350 degrees for 20 minutes or until cheese is melted.
- Sprinkle with chives.
CHEESE POTATO BOREKAS
These sound pretty good, though I haven't tried them yet. I found this recipe in the Chicago Sun-Times.
Provided by Hey Jude
Categories Lunch/Snacks
Time 2h5m
Yield 2 dozen
Number Of Ingredients 11
Steps:
- Beat the flour and margarine together, using a hand-held or upright mixer.
- Add the water, oil and salt and continue beating until well combined.
- By hand, blend in any flour still remaining at the bottom of the mixing bowl.
- Refrigerate the dough for at least 1 hour.
- Combine the filling ingredients, using a hand-held or upright mixer.
- Take the dough out of the refrigerator.
- Separate into 24 equal portions.
- Pat each portion of the dough into a circle approximately 4 inches in diameter and dust with flour.
- Place a scant tablespoon of filling on on side of each circle.
- Fold the unfilled portion over the filling.
- Transfer borekas onto a non-stick baking sheet.
- Crimp the edges with a fork.
- Using a pastry brush,"paint" the top of each boreka with egg wash.
- Bake in a preheated 375° oven for 35 minutes.
Nutrition Facts : Calories 2488.1, Fat 160.3, SaturatedFat 27.4, Cholesterol 536.4, Sodium 2056.1, Carbohydrate 201.8, Fiber 10.5, Sugar 5.8, Protein 60
POTATO-FETA BOUREKAS
An easy, tasty take on the popular Turkish turnover and a most delicious savory breakfast or snack. We swap store-bought puff pastry for the usual phyllo. Assemble and freeze the bourekas ahead of time, then bake and enjoy on busy or lazy mornings.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h15m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees, with a rack in center. Place potato on rack; bake until tender when pierced with a knife, about 1 hour. When cool enough to handle, remove potato skin and mash until smooth. Combine 1 cup mashed potato with feta and chives. Season with salt and pepper. Whisk 1 egg; stir into mixture.
- On a lightly floured surface, roll pastry into a rectangle; cut into six 4-inch squares. Place 1 heaping tablespoon of filling in corner of each square, leaving a 1/2-inch border. Whisk remaining egg with 1 teaspoon water. Brush borders with egg wash; fold dough over filling and press edges to seal, forming triangles. Crimp edges with a floured fork. With the tip of a sharp knife, cut vents in each pastry. Arrange turnovers on a parchment-lined baking sheet and freeze until firm, 20 minutes (or, wrapped in plastic, up to 2 days).
- Brush turnovers with egg wash; sprinkle with seeds. Bake, rotating sheet halfway through, until deep golden brown and puffed, 25 to 27 minutes. Transfer using parchment to a wire rack; let cool completely.
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