Burekitas – Sephardic Savory Pastries  Ronit Penso

Burekitas – Sephardic Savory Pastries

Burekitas – Sephardic Savory Pastries Ronit PensoBurekitas are a type of small hand pies that are well known in any Sephardic household.

They are the smaller version of Burekas pastries, which are usually made with filo dough or puff pastry and are shaped into a triangular.
Burekitas are smaller, usually made with pie type thicker dough, cut into circles and folded over. The varieties of recipes are many, but all aim at the same result: crumbly, crispy dough with savory filling.
These little pastries are traditionally served for brunch on Saturday, with an array of fresh and cooked salads, hard boiled eggs or egg salad, yogurt, olives and other condiments. However, by now they are served any time, as a light meal or a snack.
No doubt these pastries require a bit of work, but the result is so tasty, it’s definitely well worth the effort. I’m sure you’ll agree once you’ll make and taste these pastries.

Notes:
* The dough is referred to as “boiled dough” in Sephardic households, although only the liquids are boiled. Some recipes use only oil, but this one is my favorite for its wonderful flavor, texture and ease of rolling.
* The potato-cheese filling shown here is the most commonly used. In some older recipes, cooked rice is used instead of the potatoes, but I can see why potatoes took over, as they offer a creamier texture. Other options are: cooked zucchini-tomato (shown HERE), or roasted eggplant with feta cheese.
* Kashkaval cheese is a type of semi-soft yellow cheese from the Balkan. If you can’t find it, use mild Cheddar cheese instead.
* The baked Burekitas freeze well, in an airtight container, for up to a month. For best results, reheat them in a toaster oven, NOT the microwave.

Makes: 30-32
Prep time: 1 hour
Chilling time: 1 hour
Baking time: 25-30 minutes

Ingredients:
For the dough:
1 stick (115 grams) butter
½ cup light olive oil
1 cup water
1 tsp salt
3 Tbs vinegar
3 ½ cups flour
For the filling:
2 medium potatoes
¼ cup feta cheese
¼ cup grated Kashkaval cheese (or mild cheddar)
2 Tbs finely grated Pecorino cheese (or Parmesan)
¼ cup Quark cheese (or thick yogurt)
1 L egg + 1 L egg white (keep the yolk for the egg wash)
Freshly ground black pepper and salt, to taste
For the topping:
1 egg yolk mix with 2 Tbs water
Sesame seeds

1. The dough: in a medium pot, combine the butter, oil and water. Bring to the boil and take off the heat. Let cool a bit and add the salt and vinegar. Mix and add the flour. Mix until the dough separates from the sides of the pot. Place in the fridge for 1 hour.
Burekitas – Sephardic Savory Pastries Ronit PensoBurekitas – Sephardic Savory Pastries Ronit Penso Burekitas – Sephardic Savory Pastries Ronit PensoBurekitas – Sephardic Savory Pastries Ronit Penso
2. The filling: place the potato in a small pot and cover with water. Bring to the boil and cook for about 30 minutes, or until soft. Drain and bring to room temperature. Peel and mash coarsely with a fork. Add the rest of the ingredients for the filling and mix to a coarse mixture.
Burekitas – Sephardic Savory Pastries Ronit PensoBurekitas – Sephardic Savory Pastries Ronit Penso
3. Preheat the oven to 365F (185C). Line two baking sheets with baking paper.
4. Divide the dough in two. Roll one portion on a lightly floured work space, to a thickness of about  0.2″ (0.5cm). Using a 3” (7.5cm) glass, cut circles out of the dough. Place 1 tsp of the filling on each circle of dough and fold. Twist the ends with your fingers and place in the pan. Repeat with the rest of the dough and scraps. Brush the pastries with egg wash and sprinkle sesame seeds on top.
Burekitas – Sephardic Savory Pastries Ronit PensoBurekitas – Sephardic Savory Pastries Ronit Penso Burekitas – Sephardic Savory Pastries Ronit PensoBurekitas – Sephardic Savory Pastries Ronit Penso Burekitas – Sephardic Savory Pastries Ronit PensoBurekitas – Sephardic Savory Pastries Ronit Penso
Burekitas – Sephardic Savory Pastries Ronit PensoBurekitas – Sephardic Savory Pastries Ronit Penso
5.  Bake for 25-30 minutes, until the pastries are lightly browned.
5. Bake for 25-30 minutes, until the pastries are lightly browned.5. Bake for 25-30 minutes, until the pastries are lightly browned.
Burekitas – Sephardic Savory Pastries Ronit Penso

 

 

85 thoughts on “Burekitas – Sephardic Savory Pastries

  1. judilyn says:

    Oh my – be still my heart! The dough looks like a pate choux, which I have used to make profiteroles, but this looks like a much better use of this delicious wrapper. Would reheat well in my Cuisinart Oven Central, too! Hmmmm – copying down recipe. ;->

    Virtual hugs,

    Judie

    Liked by 1 person

  2. judilyn says:

    True. I thought you were warning about the abundance of eggs. Everyone seems to be so cholesterol conscious these days. I was thinking of using maybe fewer eggs, so it would be a cross between the pate choux and pastry.

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Dolly, I’m glad you liked the recipe. I’ve tasted the Russian pastries you’ve mentioned and liked them a lot. But at least the ones I’ve tried were made with yeast dough, so the dough was not as crispy.
      I see no reason why this dough will not work work with mushroom filling. I just suggest to make sure all the liquids are cooked off, so it will not get soggy.
      I hope you’ll enjoy the results. I’ll be happy to hear your comments. :)

      Like

    • Tasty Eats Ronit Penso says:

      Thank you Suzanne, I’m glad you liked the recipe.
      It is indeed a choux dough without the eggs. Very easy to make and roll. The result is very crispy and so very tasty, I find them hard to resist – which is why I don’t make them too often! :)

      Like

  3. Sheryl says:

    The Burekitas look wonderful. I also enjoyed clicking on links for related recipes. As someone who loves trying old recipes, I’m fascinated by your grandmother’s Boyos recipe . . . and then I wanted to see how you used the Swiss Chard stems so clicked on the Cooked Salad recipe. I’m going to have a try one or more of these recipes.

    Liked by 1 person

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