Thaw the puff pastry sheets for 20 minutes.
Cut each puff pastry sheet into 12 squares, for a total of 24 squares.
Prepare the burekas triangles.
On a lightly floured surface, roll each puff pastry square into a larger
and thinner square.
Fill with 1 Tbsp of the cheese mixture.
Fold each square into a triangle and press the edges to seal.
Using 2 baking sheets lined with parchment paper,
arrange 12 burekas on each baking sheet.
Mix the egg yolks with 2 tsp oil and brush over the triangles.
Sprinkle sesame seeds generously.
Bake at 350°F for 25-30 minutes until the burekas turn golden brown.
Place the baking sheets on the third rack from the top.
To promote even baking, place an empty baking sheet on the top rack.
This setup helps reflect heat downward, ensuring the tops of the burekas brown evenly.
Personal notes
Burekas are a staple of Israeli cuisine, you'll find them everywhere, from bustling
open-air markets to cafes and deli counters in grocery stores.
They are served for breakfast, lunch, dinner, snacks, or as street food,
so you are never too far from your next burekas.
This cheese filled triangle version is the one I grew up with and still love the most.
These hand-held treats are flaky, golden, and ... irresistible.
Burekas are best served warm, straight from the oven.
If you make them ahead, keep them at room temperature and reheat in the oven (never the microwave!)
for about 4 minutes, just until the pastry crisps up again.
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Take note:
Puff pastry sheets
Use the Pepperidge Farms brand
Each 1.1 lbs package contains
2 sheets.
