Burekas

Recipe by Steven Petusevsky

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.

Ingredients

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

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.
To make Cheese Filling: In a small mixing bowl, combine all ingredients well with a fork; set aside.
To assemble: Preheat oven to 350F. Roll puff pastry out gently into a 15 x 12-inch rectangle on a floured surface.
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.
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.