Watch the Full Step-by-Step
Servings: 30
- Mixing bowls
- Food processor
- Rolling Pin
- Round cutter
- Baking sheet
- Pastry brush
- Kitchen scale
INGREDIENTS
- Dough:
- 2 cups/240 grams all-purpose flour
- 1 cup/240 grams sour cream
- 5.3 ounces/150 grams cold unsalted butter, cut into cubes
- 1 teaspoon/5 grams baking powder
- 1 teaspoon salt
- Filling:
- 1 cup/225 grams cottage cheese
- 1 cup/100 grams grated mozzarella or mild yellow cheese
- 7 ounces/200 grams feta cheese, crumbled
- 1 tablespoon lemon zest
- ¼ cup fresh za’atar leaves, chopped
- ½ teaspoon black pepper
- Brushing and topping:
- 1 large egg
- 1 tablespoon water
- 1 tablespoon date syrup
- 1 tablespoon nigella seeds or sesame seeds
INSTRUCTIONS
- Combine the flour, sour cream, butter, baking powder, and salt in a bowl or food processor. Mix just until a dough forms. Wrap and refrigerate for 30 minutes.
- In a second bowl, mix the cottage cheese, grated cheese, feta, lemon zest, za’atar, and black pepper until evenly combined.
- Roll the dough on a lightly floured surface to about ⅛ inch thick. Cut into 3-inch rounds, rerolling the scraps as needed.
- Place a heaping tablespoon of filling in the center of each round. Fold into half-moons and seal the edges well. Arrange on a parchment-lined baking sheet, leaving space between each piece. Freeze at this stage, if desired.
- Whisk the egg, water, and date syrup together. Brush over the bourekas and sprinkle with seeds.
- Bake at 350°F/180°C, preferably on convection, until golden and crisp, 25 to 30 minutes. Some cheese may bubble out and caramelize at the edges. Serve warm.