Mama Living Abroad

Israeli Cheese Bourekas


For many years, on Fridays, my dad used to buy a big bag or box of warm, fresh Bourekas. There was a variety of savory fillings: cheese, potatoes, spinach, and pizza. I used to eat one of each kind while reading the weekend newspaper. What a treat that was. Bourekas are best when eaten fresh out of the oven when the dough is still flakey, and the filling is warm. Of the many Bourekas varieties out there, cheese Bourekas are my favorite for sure.

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Cheese Bourekas

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Servings: 18 16-18 units


  • 1 lb (454 grams) frozen store-bought puff pastry thawed
  • 7 oz (200 grams) feta cheese crumbled
  • 1 cup cottage cheese or ricotta cheese
  • ¾ cup shredded mozzarella cheese
  • 1 tablespoon (10 grams) all-purpose flour + a little more for dusting the working surface (if needed)
  • 2 large eggs separated
  • 1 tablespoon (15 ml) water

For garnish:

  • A handful of sesame seeds for garnish


  • Preheat oven to 400°F/200°C.
  • In a mixing bowl, combine feta, cottage, mozzarella, flour, and 2 egg whites.
  • Use a fork to mix ingredients until well blended. Make sure to break up any large crumbles of feta with the fork.
  • On a lightly floured surface, use a rolling pin to roll the puff pastry sheets.
  • Lay the puff pastry sheets flat and cut each sheet into equal-sized squares, about 4ʺx4ʺ ( 8×8 cm ) large.
  • Mix the egg yolks with a tablespoon of water.
  • Use a pastry brush to brush a light layer of the egg wash over the edges of each square.
  • Place 1 generous tablespoon of the cheese filling in the center of each dough square.
  • Fold them into triangles. Using a fork, pinch firmly along the outer open edge of the triangles to seal.
  • Set the Bourekas on a parchment paper-lined baking sheet pan.
  • Brush the tops with the egg wash.
  • Sprinkle sesame seeds.
  • Bake the Bourekas until they are puffed and golden for 20-25 minutes. Try not to eat the whole tray!

Tips and Tricks:

  • You can sprinkle poppy seeds on top.
  • You can make large Bourekas by cutting each pastry sheet into 4 pieces.
  • Add sauteed mushrooms to the cheese mixture.
  • Use kashkaval cheese instead of mozzarella.

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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