Israeli Hot Pockets - Bourekas - Jamie Geller

Israeli Hot Pockets - Bourekas

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Everyone will love these Israeli hot pockets. Perfect as an hors d’oeuvres or snack, you can store un-baked bourekas in the freezer for up to 3 months. No need to thaw. Brush with egg wash and bake about 45 minutes or until brown and crispy. 

  • Duration
  • Cook Time
  • Prep Time
  • 18 bourekasServings

Ingredients

  • Extra virgin olive oil, such as Colavita
  • 1 medium Spanish onion, diced small
  • 1 pound cremini mushrooms, thinly sliced
  • 3 garlic cloves, minced
  • 1 teaspoon paprika
  • Pinch crushed red pepper flakes or more to taste
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound puff pastry, thawed
  • 1 egg
  • Garnish: Sesame or poppy seeds

Preparation

  1. Heat a large saute pan, lightly coated with evoo, over medium heat. Caramelize onion until golden brown. Add mushrooms to pan and saute until golden brown.
  2. Add garlic, paprika, and crushed red pepper flakes and continue sauteing for just a minute until garlic is fragrant. Season to taste with salt and pepper. Cool filling before proceeding.
  3. Roll out dough just a bit to an even thickness. Cut 3-inch squares.
  4. Place 1 tablespoon of filling in the center of each square. Fold square over to form a triangle. Crimp edges with a fork.
  5. Chill bourekas for 30 minutes.
  6. Preheat oven to 350°F. Line 2 baking sheets with parchment.
  7. Whisk egg with 2 tablespoons of water. Brush each boureka with egg wash and sprinkle with sesame or poppy seeds.
  8. Bake at 350°F for 25 to 30 minutes or until crispy and brown. 

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