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Authentic Israeli Potato Bourekas Filling Recipe for a Kosher Delight

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Potato Bourekas are a beloved staple in Israeli cuisine, embodying the essence of comfort food with their flaky pastry and savory filling. Originating from the Sephardic Jewish communities, these delightful pastries have become a popular street food and home-cooked treat in Israel. They’re best served warm as an appetizer or snack during Shabbat or festive gatherings. Pair them with a fresh Israeli salad or a side of tahini for a complete experience. The art of making bourekas is not only in the filling but also in achieving the perfect flaky pastry, a technique shared with other pastries like the classic phyllo dough baklava.

Authentic Israeli Potato Bourekas Filling Recipe for a Kosher Delight
Potato Bourekas are a beloved staple in Israeli cuisine, embodying the essence of comfort food with their flaky pastry and savory filling. Originating from the Sephardic Jewish communities, these delightful pastries have become a popular street food and home-cooked treat in Israel. They’re best served warm as an appetizer or snack during Shabbat or festive gatherings. Pair them with a fresh Israeli salad or a side of tahini for a complete experience. The art of making bourekas is not only in the filling but also in achieving the perfect flaky pastry, a technique shared with other pastries like the classic phyllo dough baklava.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Israeli
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 large potatoes peeled and cubed
  • 1 medium onion finely chopped
  • 2 tablespoons olive oil for sautéing
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon paprika sweet or smoked
  • 1 package puff pastry sheets thawed

What I use for this recipe

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Method
 

  1. Boil the cubed potatoes in salted water for about 15 minutes until tender. Drain and mash them in a large bowl.
  2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until golden brown.
  3. Combine the sautéed onions with the mashed potatoes. Season with salt, black pepper, and paprika. Mix well.
  4. Preheat the oven to 375°F (190°C).
  5. Roll out the puff pastry sheets on a lightly floured surface. Cut into squares of about 4x4 inches.
  6. Place a tablespoon of the potato filling in the center of each square. Fold over to create a triangle and press the edges to seal.
  7. Place the bourekas on a baking sheet lined with parchment paper. Brush with a little olive oil for a golden finish.
  8. Bake for 20-25 minutes or until golden brown and puffed.

Notes

For variation, add some crumbled feta cheese or a pinch of cumin to the filling. Store leftover bourekas in an airtight container for up to 3 days, and reheat in the oven for best results.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 220
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 300mg 13%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 4g 8%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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