• Yield: 50 pieces

The puff pastry must be cut with a pizza cutter or ravioli wheel, not a knife, otherwise the leaves of the dough will not open up and fan out.


Potato Filling:
2large all-purpose potatoes, peeled
-- Water
1tablespoon olive oil
1/2large onion, chopped
1-- egg, beaten
-- Salt and freshly ground black pepper, to taste
Cheese Filling:
1-- (8-ounce) package farmer cheese
1/2cup crumbled feta cheese
1-- egg, beaten
1tablespoon flour
-- Salt and freshly ground black pepper, to taste
To Assemble:
1-- (2.2-pound) package frozen puff pastry, slightly defrosted
2-- eggs, beaten
1/4cup sesame seeds


  1. To make Potato Filling: Place potatoes in a saucepan, and cover with water. Bring to a boil and cook 20 minutes or until tender. In a skillet over medium heat, heat olive oil. Add onions and saute 7 to 8 minutes until golden brown. In a small mixing bowl, combine sauteed onions, potatoes and egg; mash with a fork and season with salt and pepper. Set aside.
  2. To make Cheese Filling: In a small mixing bowl, combine all ingredients well with a fork; set aside.
  3. To assemble: Preheat oven to 350F. Roll puff pastry out gently into a 15 x 12-inch rectangle on a floured surface.
  4. Cut dough into 3 x 3-inch squares with a ravioli wheel or pizza cutter. Place a heaping tablespoon of potato filling in center of half of the squares square. Lightly brush edges of pastry with beaten egg. Fold pastry over filling corner to corner to form a triangle. Brush each square with egg and sprinkle with sesame seeds. Repeat with the cheese filling.
  5. Place assembled burekas on a baking pan lined with parchment paper and bake 20 to 25 minutes until golden brown. Makes approximately 50 (3-inch) burekas (25 of each variety).


Learn more about using puff pastry from Relish Cooking Show Chef Brian Morris.

Watch the video

Nutritional Info *per serving

  • Calories 127
  • Fat 7g
  • Saturated Fat 2g
  • Cholesterol 18mg
  • Sodium 100mg
  • Carbohydrate 13g
  • Fiber 2g
  • Sugars .22g
  • Protein 3g