Savory pastries better known as Borekas

If you've ever had a Borekas, you know how lovely it is. If you've tasted mine than you know it's even better! It flaky, golden, warm and filled with a dizzying array of ingredients. My personal favorite is the cheese filled one, which I was taught to make by my mother, like most of my recipes. It's salty and slightly gooey and served with salad, it's a meal. It's a full proof recipe, even my father, who knows how to make nohing except toast, most of my friends can attest to that, has made these well. This is what you'll need:

1 pound Kosher Feta cheese and 1/4 package of cream cheese, you can add a 1/4 cup of grated cheese if you like.

Then you'll need Puff dough which you can find in any supermarket in the freezer. Some bakeries even sell it fresh by the kilo.

I'll give you the basic rolling, filling and folding technique. If frozen, thaw, lightly flour your board, cut you dough in half (the layers of the dough should be parallel to you board, if you roll it out on the wrong end, you will get no puff from your pastry) and roll out. I add some flour as needed so that no sticking occurs, and roll it out about 1/2 mm thick, too thin and it will not puff enough. I then cut out my squares (you can also cut cubes before rolling and then roll them out one by one, if you've never done this before though, you might not know which size to cut it too), my squares are typically 4x4 in. I then put a tbsp of filling almost in the middle, put water on the edge and fold over. Now, if I make cheese, spinach or mushroom ones, I fold them over to form a triangle, when I make potato ones, I fold them into a log, for the meat I make half circle (you can make a triangle then use a glass to round off the pastry.

Once they are all prepared, cover with egg wash and sesame seeds and put in a 350F oven for around 50 minutes till golden and puffed. If you don't seal the edged well, you filling might leak out. I like them best served warm.

Enjoy!