Makes approximately 24 minis, 12 midis and 6 maxi burekas
- 1 recipe dairy rough puff pastry (or 1 sheet ready-rolled puff pastry)
- 100g (3.5 ounces) feta cheese, crumbled
- 100g (3.5 ounces) ricotta, crumbled
- 40g (½ cup) parmesan, grated
- 1 egg yolk
- Freshly ground pepper to taste
- 1 large egg yolk
- 1 tablespoon water
- Nonstick cooking oil spray
Preheat oven to 180℃ (350℉).
In a mixing bowl, combine feta ricotta, egg, and pepper to taste. Use a fork to mix ingredients together till well blended. Make sure to break up any large crumbles of feta with the fork. Set aside.
On a smooth, clean, lightly floured surface, using a rolling pin, roll out the rough puff pastry, to a large even rectangle. No more than ⅓ cm (⅛ inch) thick.
Trim any ragged edges from the dough, reserve trimmings – these are grate brushed with any leftover egg and topped with parmesan to make cheese straws!
Cut the dough into even squares – you can choose whether you want mini, midi or maxi burekas, no matter the size – cut the dough into squares.
In a small bowl mix the additional egg with a tablespoon of water. Brush the outside edge of each square with egg wash. Fill each square with less filling than you think needed, as you don’t want to overfill these.
Fold the dough squares by grasping one corner and folding it over to the opposite corner to make triangles. Pinch firmly along the outer open edge of the triangles to seal.
Place the triangles on a baking sheet lined with baking paper. Brush the tops of the burekas with egg wash.
Bake for 15-20 minutes for mini, 20-25 minutes for midis, and 25-30 minutes for maxi burekas. Check that the burekas are golden and puff up.
Best served on the day they are made.
To freeze burekas: prepare, fill, and seal the pastries. Do not coat with egg wash or bake. Place the unbaked pastries in the freezer in a single layer to freeze. Once frozen, place in a plastic freezer bag. They will keep in the freezer for 2 months.