Cheesy Bourekas with Hard-Boiled Egg, Harissa, and Pickled Cucumbers Recipe
Delicious homemade Bourekas featuring a savory blend of feta, cottage cheese, and mature cheddar encased in flaky puff pastry. These golden, triangular pastries are perfect baked treats, served warm or sliced open and filled with hard-boiled eggs, harissa, and pickled cucumbers. Ideal as a snack or appetizer with a rich cheesy filling and crunchy sesame seed topping.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 15 bourekas 1x
- Category: Snack
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
Cheese Filling
- 75g crumbled feta
- 50g cottage cheese
- 50g mature cheddar, grated
- 1 egg, beaten (for filling)
- Black pepper, to season
Pastry and Toppings
- 320g ready-rolled puff pastry
- 1 egg, beaten (for brushing)
- 1–2 tbsp sesame seeds
To Serve
- 4 hard-boiled eggs, sliced
- Harissa, to taste
- Sliced pickled cucumbers
Instructions
- Prepare the cheese filling: In a bowl, mix the crumbled feta, cottage cheese, and grated cheddar with a fork until well combined. Season with a few grinds of black pepper and taste; add salt only if necessary because the cheese is already salty. Stir in one of the beaten eggs to bind the mixture, then set aside.
- Preheat the oven and prepare pastry: Line one or two baking trays with baking parchment and preheat the oven to 200°C (180°C fan) or gas mark 6. Lay out the pastry sheet on a clean board; it should be approximately 35 x 23 cm. Cut off a 2 cm strip from one end and discard. Cut the remaining pastry into 15 squares, roughly 7 x 7 cm each.
- Fill and shape the Bourekas: Place a scant tablespoon of the cheese filling at one corner of each pastry square and flatten it slightly. Fold the opposite corner over the filling to form a triangle. Firmly press the edges together to seal, pushing out any air pockets. If the edges do not stick, moisten them with a little of the second beaten egg or water. Press the edges with a fork to ensure a good seal and create a decorative pattern. Repeat for all squares until filling and pastry are used.
- Brush and sprinkle: Brush the tops of the filled triangles with the remaining beaten egg and sprinkle sesame seeds over them evenly.
- Bake: Place the bourekas on the prepared baking trays and bake for 20-25 minutes until they are golden brown, puffed up, and cooked through.
- Cool and serve: Allow the bourekas to cool slightly on the trays placed on wire racks. Serve warm as they are or once cooled, slice each boureka open slightly across the middle without separating it completely. Fill with slices of hard-boiled egg, a dollop of harissa, and sliced pickled cucumbers for a delicious filling contrast.
Notes
- Use high-quality puff pastry for the best flaky texture.
- Adjust seasoning to taste; cheese is naturally salty.
- Ensure all edges are well sealed to prevent filling leakage during baking.
- These can be made ahead and warmed up before serving.
- Harissa adds a spicy kick, adjust quantity according to preference.
Keywords: Bourekas, puff pastry snacks, Middle Eastern pastries, cheese pastries, baked appetizers
