Ingredients
Units
- 2 sheets store-bought puff pastry, left to thaw at room temperature around 30 minutes
- ½ lb ground lamb
- 2 cups cooked pureed or mashed butternut squash (can also use sweet potato or frozen butternut squash)
- 1 Tbsp olive oil
- 1 small onion
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cinnamon
- pinch red pepper flakes
- ¼ tsp salt
- 1 egg, beaten, for glaze
- sesame seeds, nigella seeds or poppy seeds (optional)
Instructions
- Heat olive oil in a sauté pan over medium heat. Sauté onion until translucent. Add spices to pan and cook until toasted, around 1 minute. Add ground lamb and cook until no longer pink, breaking up into small pieces with a wooden spoon as you cook. Remove from heat and allow to cool slightly.
- Combine butternut squash and lamb mixture in a medium bowl.
- Preheat oven to 375°F.
- Roll out each sheet of puff pastry. Cut each sheet into nine even squares. Using a rolling pin, roll out each square slightly.
- Scoop 1 heaping Tbsp into the corner of each square. Fold puff pastry over filling, forming a triangle. Using the tines of a fork, crimp the edges.
- Repeat with second sheet of puff pastry.
- Brush each boureka with beaten egg. Top with sesame seeds, nigella seeds or poppy seeds if desired.
- Bake 18-22 minutes, until golden on top.
Notes
- You can make bourekas ahead, freezing them once they are assembled, but before the egg wash. Before the holiday or when ready to bake, glaze with egg wash and pop in the oven per directions below.
- These bourekas reheat well in the oven at a low temperature and can even be served at room temperature.
- Prep Time: 10 minutes + 30 minutes thaw time
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Israeli