Cheese Bourekas

Method

1. Thaw the puff pastry overnight in the fridge, or leave it at room temperature for 15 to 20 minutes, just until it bends without cracking. Preheat the oven to 200 °C and line a baking tray with baking paper.

   oven

2. In a bowl, crumble the feta finely with a fork and mix in the ricotta, half the egg (beat it and use half) and the pepper. Feta is salty, so no extra salt is needed. Keep the rest of the egg for the egg wash.

   Add in this stepFeta 60 gRicotta 60 gEggs ½Ground black pepper 1 pinch

3. Dust the work surface lightly with flour, roll the pastry to 3 mm thick and cut it into 10 cm squares (6 × 10 cm). If your sheet is already 3 mm thick, just cut it.

   Add in this stepFrozen puff pastry, thawed 200 gFlour for dusting 1 tbsp

4. Put a heaped tablespoon of filling in the centre of each square and fold it corner to corner into a triangle. Press the edges with your fingers, then seal again with a fork. If the pastry turns soft and sticky, chill the tray for 10 minutes.

5. Mix the remaining egg with the water and brush a thin layer over the tops, then sprinkle with sesame. Keep the egg off the cut edges; if it drips down the sides, it glues the layers together and they will not puff.

   Add in this stepEggs ½Water (for the egg wash) 1 tspSesame seeds 2 tsp

6. Arrange on 1 tray(s), 4 cm apart, and bake in the oven for 22 min, until puffed and deep golden, including underneath. If using two trays, swap them halfway.

   oven

7. Cool for 5 min so the filling settles, then serve. In Israel they come with a hard-boiled egg, grated tomato and pickles for breakfast or a snack.