• Preheat oven to 400℉/200℃.
• Roll out puff pastry into a 12 inch square. Cut into 4-inch squares.
• Place 1 teaspoon of filling of choice in the center of each square.
• Fold over, seal with your fingers and use a fork to make sure it’s sealed tightly.
• Brush with beaten egg.
• Bake for 15 minutes or until desired crispiness.

To make the salted caramel sauce: 

• On medium-high heat, add the sugar. Stir until melted. When it becomes golden, add the butter. Stir constantly until butter is melted. Remove from heat. Continue whisking and add heavy cream and salt. Whisk until smooth. Chill for 15 mins before using. Store in the refrigerator for up to 2 weeks.
• When using the sauce inside a boureka, make sure you seal the puff pastry very well so it doesn’t drip!