Bourekas

What we in our family call Bourekas is done with a more traditional pie-like dough and looks like meat pies or fritters. 

(Aunt Becky’s Recipe?  Some semblance of family recipe)

Ingredients

Dough

1 cup oil

½ t salt

1 cup water*

enough flour to make firm dough (4 to 5 c)

* There is difference of opinion re: whether to use cold or hot water.  Hot water for short handling time, soft dough; some people say cold water for crispier, more delicate dough.

Step 1

Put oil, water, and salt in a pot and bring to a boil.

Step 2

Allow to cool.

Step 3

Add flour and blend.

Step 4

Break off portions the size of a large walnut and roll on lightly floured board into rounds 3 to 4 in. in diameter.

Step 5

Fill with @1 heaping T filling.  Seal edges.

Step 6

Bake at 375° for 45 min. or until a light golden brown.

Notes

Cheese

12 oz. feta

3 oz. ricotta or Quark

6 oz Crotonese (a hard, tasty sheep milk cheese)

2 handfuls parmesan

2 yukon gold potatoes, boiled and mashed)

3 to 4 eggs  (other recipes call for only one egg)

1 t baking powder  (not used in other recipes)

(may add 2 T oil)

(may substitute cheeses)

(enough filling for about 24 pastries)

Note: I don’t use potatoes in any of my fillings. Tradition does. I just don’t think it adds much but makes the filling weightier

Spinach

2 bunches fresh spinach

½ feta cheese

¼ parmesan cheese

2 to 4 eggs

⅛ t salt

(may add 1 potato, boiled; or a little matzo meal)

(1 to 2 T flour, optional)

This is Becky's recipe.  I fiddled with the amounts.  I don't think I used riccota or Quark or Crontonese.  Probably used parmesan and something else that was fairly hard, maybe some Manchego or some dry Fontina.  Probably I used 2 eggs.

Filas use similar filling, of course, and filo dough