Bourekas

Ingredients

• 2 sheets frozen puff pastry, thawed
• 2 medium potatoes, boiled and mashed (about 1 1/2 cups)
• 1 cup crumbled feta cheese
• 1 egg, for the filling
• 2 tbsp chopped fresh dill
• salt and pepper, to taste
• 1 egg, beaten, for egg wash
• 2 tbsp sesame seeds

Before you cook

• Boil the potatoes until fork-tender, drain, and let them cool to room temperature before mashing
• Thaw the puff pastry according to package directions, keeping it chilled until you're ready to roll
• Beat the egg wash in a small bowl and set it near your work surface

Steps

1. Mash the cooled boiled potatoes in a bowl until smooth
2. Stir the crumbled feta, the filling egg, dill, salt, and pepper into the mashed potatoes until you have a thick, scoopable filling
3. Unroll one sheet of puff pastry onto a lightly floured counter
4. Cut the sheet into 4-inch squares, about 6 per sheet
5. Spoon a heaping tablespoon of filling into the center of each square
6. Fold each square corner to corner into a triangle, pressing gently without squeezing the filling out
7. Press the open edges firmly with the tines of a fork to seal
8. Transfer the sealed triangles to a parchment-lined baking sheet
9. Repeat the cutting, filling, and sealing with the second sheet of pastry and the remaining filling
10. Preheat the oven to 400°F (200°C)
11. Brush the top of each boureka with the beaten egg wash
12. Sprinkle sesame seeds generously over the egg-washed tops
13. Bake for 25 to 30 minutes, rotating the pan halfway through, until deeply golden and puffed
14. Let the bourekas cool on the pan for 5 minutes before serving warm