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Potato Bourekas

Israeli · Snack · Medium

Potato Bourekas

Total
1 hr 25 min
Prep
40 min
Serves
8
Calories
415
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Flaky pastry encloses a soft potato and onion filling, with sesame scattered over these savory bakery pastries popular in Israel.

A thin shell that scatters flakes over the plate is the pleasure of Potato Bourekas. The filling stays simple: mashed potato and gently browned onion, tucked into puff pastry triangles like those sold in bakeries throughout Israel.

Cool the mash before it meets the pastry. Warm filling softens the butter layers and makes the edges difficult to seal, while a firm, cooled filling stays neatly inside as the triangles rise.

CrispySavoryBakingMake AheadVegetarianNut-free

Method

  1. Put the potatoes in a saucepan and cover with water. Bring to a boil and simmer for until completely tender, then drain thoroughly and mash.

  2. Meanwhile, heat olive oil in a skillet over medium heat and cook the onion for until golden. Fold it into the potato with salt and black pepper, then spread the filling on a plate to cool for .

  3. Heat the oven to 400°F (200°C). Cut each puff pastry sheet into 4 squares. Divide the cooled filling between the 8 squares, leaving the edges clear.

  4. Brush a little egg along two adjacent edges of each square. Fold into triangles and press the seams with a fork. Arrange on a parchment-lined sheet pan, brush the tops with remaining egg and sprinkle with sesame seed.

  5. Bake for until well risen, deeply golden and dry underneath. Let stand for before serving so the filling settles.

Forkue tips

  • Check that the pastry uses butter or vegetable fat if serving vegetarians; some pastries use animal shortening.

Storing and reheating

Refrigerate baked pastries for up to 3 days. Re-crisp in a 375°F (190°C) oven until the filling is hot; freeze unbaked triangles for up to 2 months and bake from frozen.

Kitchen gear

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Nutrition per serving, estimated

415Calories
7gProtein
43gCarbs
24gFat

Photo: Shlomif at en.wikipedia, Public domain, via Wikimedia Commons (cropped and enhanced)

Potato Bourekas: FAQ

Why did my bourekas leak?

Too much filling or a damp seam can force them open. Keep the edges clean and press firmly before adding the egg wash.

Can I use leftover mashed potatoes?

Yes, if they are quite firm. Loose mash made with lots of milk can turn the pastry soggy and is harder to seal inside.

How do I store and reheat Potato Bourekas?

Refrigerate baked pastries for up to 3 days. Re-crisp in a 375°F (190°C) oven until the filling is hot; freeze unbaked triangles for up to 2 months and bake from frozen.

How long does Potato Bourekas take?

About 1 hr 25 min in total: 40 min prep and 45 min cooking.

What do I need to make Potato Bourekas?

The key ingredients are potato, onion, puff pastry, egg and sesame seed, plus pantry basics.

Any tips for Potato Bourekas?

Check that the pastry uses butter or vegetable fat if serving vegetarians; some pastries use animal shortening.

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