1/4 cup extra virgin olive oil
1 large onion, finely diced
1 lb ground beef
1 tsp kosher salt
1/2 tsp ground black pepper
1 tsp sweet paprika
1 tsp ground cinnamon
1/2 cup water
1/2 cup Italian parsley, finely chopped
1/2 cup toasted pine nuts
1 package puff pastry, defrosted
1 egg, beaten for egg wash
Sesame seeds for garnish
Preheat oven to 425°F.
In a skillet, warm oil over medium heat.
Add onion and sauté until translucent.
Continue to sauté until onion is golden brown.
Add the beef, salt, pepper, paprika, cinnamon and sauté. Use a wooden spoon to break the meat into small pieces. Add the water, cover and simmer until all the water evaporates.
Add parsley and pine nuts and stir to combine. Set aside.
Line a large baking sheet with parchment paper.
On a lightly floured surface, lay out one sheet of puff pastry. Using a rolling pin, lightly thin the pastry into a long rectangle.
Place the pastry dough onto baking sheet
Spoon the meat mixture in a long layer down the middle of the pastry. Pull both sides up to cover the meat. Turn pastry log seam side down. Trim the ends of the pastry and reserve.
Using a fork press down on ends of bureka to seal. Poke a few holes on top to release steam while in oven.
Repeat assembly with second sheet of pastry and remaining meat filling.
Take the reserved pastry and create a decorative braid. Place on top of the logs.
Brush the pastry with egg wash and sprinkle with sesame seeds.
Bake for 20 minutes until pastry is golden brown.