Burekitas 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 Provolone or 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 a boil and take off the heat. Let cool for a minute and add the salt and vinegar and mix. Add the flour and mix until the dough separates from the sides of the pot. Place in the fridge for 1 hour.
2. The filling: place the potatoes in a small pot and cover with water. Bring to a 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.
3. Preheat the oven to 365F (185C). Line two baking sheet pans 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, or cookie cutter, cut cut out dough discs. Place 1 tsp of the filling on each circle of dough and fold. Twist the ends together 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.
5. Bake for 25-30 minutes, until the pastries are golden-brown. Serve warm.
looks yummy 🙂
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Thank you Sindhu, I’m glad you liked them. They are indeed very yummy and disappear very quickly! 🙂
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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
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Thank you Judie!
You’re right, the preparation is very similar to Pate a Choux, with the exception of not adding eggs. It is one of the easiest dough to prepare and very easy to handle.
The Cuisinart Oven Central sounds like the perfect way to reheat these.
I hope you’ll enjoy these little tasty morsels. I’ll be happy to hear your comments. 🙂
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I probably would add the eggs and go full out on these. Very tempting to take in the RV!
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I highly recommend not to add eggs, as the dough will not turn as crispy, but of course it’s up to you.
Now that I’m thinking about it, I guess that’s why traditionally eggs were served on the side…
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… and there are eggs in the filling too… 🙂
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I’m not afraid of eggs!
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It’s not about being afraid of eggs, I use them often as well, but they will change the texture of the dough altogether…
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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.
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I’m inspired!
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Thank you, I’m glad to know. 🙂
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They look so good. ..melt in the mouth kinds…yum..
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Thank you Ana! They do tend to disappear very quickly! 🙂
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These sure do look tantalizing! I bet I could eat quite a few of those!
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Thank you Kathryn, I’m glad you liked the recipe. These little pastries do tend to disappear quite quickly! 🙂
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Looks like our Karanji, could be sweet or savory as I make.
Wish I could grab some of these, I just finished my dinner but still feel hungry for them 😀.
Some new info and knowledge of an unknown dish learnt from your post. Thanks😊.
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Thank you Ashu, I’m glad you liked the recipe and the info.
I’ve checked about Karanji and can definitely see the resemblance. When something is tasty, there are always many varieties. 🙂
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Wonderful recipe Ronit. I just love little pastries like these.
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Thank you Myra, I’m glad you liked the recipe. These little pastries are quite irresistible. 🙂
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Great recipe, Ronit, thank you, and very similar to old Russian mushroom or cabbage pies, but they added hard boiled eggs to the filling, to absorb moisture. Do you think mushrooms will work with this dough?
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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 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. 🙂
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Thank you for your response. Not all Russian pies were made with yeast, and I have a few recipes of prostokvasha-based dough. The liquids are the problem, of course, and that’s why they incorporated chopped boiled eggs – to absorb the liquids. I’ll try your dough and report.
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Looking forward to seeing your version. 🙂
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Really a wonderful recipe almost like choux except no eggs. The little pie’s look delicious and I love anything that is surrounded by pie dough.
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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! 🙂
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Lovely recipe Ronit. Love these savory pastries 🙂
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Thank you Nandini, I’m glad you liked the recipe. These little pastries are a favorite of mine, and tend to disappear very quickly! 🙂
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Your little savory pastries look like they are made with lots of love and are very tempting. I can certainly see why they would disappear quickly
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Thank you Karen! You’re so right, whenever I make these little pastries it reminds me of a long line of loving grandmothers who passed this tradition for generations. 🙂
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They look so good!! I think it would be dangerous to make a batch of these!!!
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Thank you Elaine! You’re absolutely right, they are very hard to resist. It’s best to prepare a batch when entertaining… 🙂
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Good plan!
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Saving to make sometime soon! Love this take on Bureks!
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Thank you Christina, I’m glad to know!
I hope you’ll enjoy the result. I’ll be happy to hear your comments. 🙂
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It looks awesome and sure must be tasting awesome too.
I have posted this recipe in my Facebook page:
https://www.facebook.com/MyOfficialDiary/
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Thank you Sylvia, I’m glad you liked the recipe. These little pastries are indeed very tasty and hard to resist! 🙂
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The recipe told me so … thank you, Ronit.
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🙂
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Love your filling and then surround it with dough – yum!
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Thank you Judi, I’m glad you liked the recipe. I love this filling too. 🙂
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These look delicious!
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Thank you Debbie, I’m glad you liked the recipe. These little pastries are quite addictive… 🙂
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yummy yummy! I have had potato and cheesy ones before, but never with quark, and pecorino and feta. sounds absolutely amazing. will need to try these! 🙂
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Thank you Peter, I’ve glad you liked this version. I hope you’ll try and enjoy it. I’m quite addicted to it myself!
And now it occurred to me I didn’t see you posts on my Reader for a while. I wonder what happened. I’ll check it out.
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I am somewhat addicted to cheese so these little babies are calling my name! Your pastry looks beyond perfect.
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Thank you! Yes, these little pastries are perfect for anyone with cheese addiction. I can vouch for it, being an addict myself… 🙂
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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.
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Thank you Sheryl, I’m very glad you liked the recipes.
Sephardic dishes are quite often time consuming, but the result is always fabulous. I like the challenge of documenting some of these recipes, as most were passed from one generation to another simply by cooking together.
If you’re interested in looking at other recipes, check under this link for all Sephardic dishes I have posted so far:
https://ronitpenso.wordpress.com/?s=Sephardic
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This sounds absolutely delicious Ronit
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Thank you Sumith, I’m glad you liked the recipe. These little pastries are a favorite of mine. Very addictive! 🙂
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Oh my gosh these look incredible. Wish I could taste the authentic cheese!
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Thank you Mimi, I’m glad you liked these little pastries. I find them quite addictive! The authentic cheeses are really perfect for it, but they are still very tasty even with local cheeses. 🙂
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Good to know, thanks!
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Your burekitas look amazing! They are perfectly golden and I wish I could reach through the screen!
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Thank you Antonia, for such a great compliment! 🙂
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Yum! I live burekitas!
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Typo *love*
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lol It could also be “live for burekitas” in my case… 🙂
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Thank you Jessica, same here! 🙂
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Oh gosh, you’re amazing.
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Thank you! 🙂
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Goodness that looks good🙆
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Thank you Elmarie, I’m glad you liked these little pastries. They are indeed very good… 🙂
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These look great. They look sort of like a Chinese pastry that my mom makes too.
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Thank you Wendy, I’m glad you liked these tasty pastries. Now I’m curious about your mother’s pastries… 🙂
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They really do look addictive, I could nibble on these all day!!
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Thank you Marisa! These little pastries are indeed quite addictive and my solution for limiting the unavoidable nibbling is to make them when entertaining… 🙂
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lol…absolutely agree!
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super delicious!!!
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Thank you Sreejith! 🙂
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They look really good:)
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Thank you Rashmi, I’m glad to hear! 🙂
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They look delicious and great for picnics too. We make picnics even in the winter. Food tastes so much better outdoors In a glorious location. Thanks for the inspiration
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Thank you Karen, I’m glad you liked the recipe. These little pastries are indeed perfect for picnics. I agree, food tastes even better outdoors. 🙂
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im going to try making those delicious morsels for myself, Ronit.
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Thank you Mary for the update. I hope you’ll enjoy them as much as I do! I’ll be happy to read your comments. 🙂
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Will do.
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These sound so good! Fantastic recipe and thanks for introducing us to them!
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Thank you! They are irresistible little pastries. My pleasure to introduce. 🙂
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An absolute melt in the mouth!! Sounds so delicious:)
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Thank you Sumith! You’ve described the texture perfectly. These little pastries are definitely worth the effort of making them. 🙂
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Flavour filled grenades, I would say:)
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These remind me very much of the sweets that you get in South East Asia! 😀 Great Post!!
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Thank you Michael. I’m glad the post brought back nice memories. 🙂
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Reblogged this on nz.
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