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.

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