EASY RECIPES FROM ISRAEL RECIPES

Steps:

• Prepare the filling according to the recipes below. Lightly dust the work surface and a rolling pin with flour. Take puff pastry out the fridge, divide into two, and return one half to the fridge. Roll half the dough into a 20-by-10-inch (50-by-25 centimeter) rectangle (see photo #1). Using your hand, spread half with a little oil and fold into a 10-by-10 inch (25-by-25 centimeter) square (photo #2). Now roll the dough again into a 15-by-10 (40-by 25 centimeter) inch rectangle, the narrow side closer to you. Spread half the filling on the bottom half of the dough and roll (photo #3) into a 10-inch-long (25 centimeter) roulade. Wrap with plastic wrap and put in the freezer. Repeat with the second half of the dough. Let roulades cool in the freezer for 1-2 hours. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line two baking sheets with parchment paper. In a small cup, beat egg yolk with a teaspoon of water. Set aside. When oven is hot, take roulades out the freezer. Using a sharp knife slice into 1 1/2 inch sections (photo #4) and arrange on a baking sheet (photo #5). Brush sides and top of bourekas with egg yolk. Bake at 425 degrees (220 degrees Celsius) for 20 minutes, then lower temperature to 350 degrees Fahrenheit (180 degrees Celsius) and continue to bake for another 10 minutes, or until bourekas are golden brown and cooked through. Let cool for 5 minutes and serve. Cheese filling for bourekas Put all ingredients in a bowl of a food processor and mix until almost smooth. Keep refrigerated until use. Eggplant-feta filling for bourekas Roast eggplants either in the oven at 450 degrees for half an hour or over open flame until they’re soft and show no resistance when you press them with your finger. Scoop out the flesh, removing dark seeds, chop with a knife. Transfer to a bowl. Crumble feta into the eggplant bowl and mix well. Keep refrigerated until use.