Burekas
1 16oz package frozen large puff pastry squares or 2 sheets Pepperidge Farms frozen puff pastry
2 large eggs
2 cups crumbled feta
Black and white sesame seeds for garnish
- Preheat the oven to 425°F.
- In a bowl, beat one egg and feta until smooth and well combined.
- Line a baking tray with parchment paper and place puff pastry squares on top.
- If using puff pastry sheets, roll out on a floured surface and cut into nine equal squares.
- Place two tablespoons of the feta mixture on one half of each puff pastry square, leaving half an inch edge all around.
- Fold the dough over into a triangle and press down the edges to seal. If the edges are hard to seal, add a bit of water to wet the edges and seal.
- Use a fork to crimp the edges for a pretty design.
- In a small bowl, beat the second egg. Brush the egg onto the top of the burekas and sprinkle with sesame seeds.
- Bake until golden, about 15 minutes.
- Unbaked burekas can be frozen and baked directly from the freezer at 425°F.
