Burekas - My Favorite Breakfast Pastries

A Taste of Home: My Burekas Journey

The aroma of freshly baked burekas has always held a special place in my heart. It's a scent that instantly transports me back to my childhood, to Friday mornings spent in the bustling Jerusalem municipality where I worked. The anticipation was always palpable; the sound of Simontov, the security guard, approaching with his tray of Turkish coffee and those unbelievably flaky, golden pastries was music to my ears. These weren't just any pastries; these were filikas, the Ladino name for these little pockets of heaven, filled with either savory spinach or creamy cheese.

Those burekas were exceptional, a benchmark of flavor and texture that's rarely matched today. Most burekas you find nowadays rely on commercially produced puff pastry – thick, heavy, and a far cry from the delicate, homemade phyllo dough I remember. There are exceptions, of course; places like Burekas Penzo in Tel Aviv maintain the old traditions, crafting their burekas by hand using the authentic Turkish method. Even so, they just don’t quite capture the magic of those original Jerusalem burekas.

The names themselves, a delightful blend of culinary history, add another layer to the story. Ladino, the Judeo-Spanish language, offers terms like "bulemas" and "boyos," subtly distinguishing between different fillings and even highlighting the unique Jewish interpretation of this Turkish pastry. It's a delicious tapestry of cultures woven together in every bite.

Finding the right phyllo dough is half the battle. The thicker, traditional phyllo is ideal, but even if you can't find it, you can still achieve incredibly tasty results. The truth is, even a teenager can master this recipe! My own fifteen-year-old has turned this into a surprisingly lucrative endeavor, selling her perfectly crafted burekas for fifty cents apiece—a testament to the simple beauty and irresistible appeal of this beloved pastry. The filling options are endless, and my family often enjoys leftover phyllo transformed into little chocolate or Nutella-filled triangles. A versatile recipe that brings joy to everyone.

Beyond the Recipe: A Culinary Heritage

The burekas story isn't simply about a delicious pastry; it's a story of tradition, of cultural exchange, and of the enduring power of food to connect us to our past. The recipe itself has evolved over centuries, traveling from Turkey and Greece, arriving in Israel via Sephardic Jews who carried their culinary heritage across continents. The spinach filling is often seen as more Greek-influenced, while the cheese and eggplant variations lean toward the Turkish traditions. Every layer of flavor tells a story, whispering tales of long journeys and enduring cultural exchanges.

The effort involved in making burekas from scratch is a small price to pay for the extraordinary reward of sharing these pastries with loved ones. The process itself is meditative, a rhythmic folding and layering that allows for both focus and the free-flowing creative energy of baking. More than a recipe, making burekas is a connection to a rich history and a tribute to the culinary traditions that have shaped our lives.

So, whether you're a seasoned baker or a complete novice, I encourage you to give this recipe a try. The result? A taste of tradition, a burst of flavor, and a heartwarming connection to a culinary heritage that stretches across continents and generations. The joy of sharing these pastries, the satisfied sighs of those who taste them—that's the real reward of making burekas.

Ingredients and Preparation Tips

The key to truly delicious burekas lies in using high-quality ingredients. I always recommend seeking out the best Greek feta cheese you can find for that authentic tang, and a sharp cheddar adds the perfect counterpoint. Don’t skimp on the butter either – it contributes significantly to that signature flaky texture. And remember, when shaping the burekas into their characteristic triangular form, be sure to carefully pinch the edges to prevent the filling from spilling out during baking.

Finally, the beauty of this recipe is its versatility. While the provided fillings—spinach, eggplant, and cheese—are classics, feel free to experiment. Perhaps a roasted red pepper and goat cheese combination, or even a sweet filling like apples and cinnamon. The possibilities are endless; the journey of creating your own perfect burekas is just beginning. The important part is to enjoy the process and savor the delicious results.

Step-by-step

• Preheat the oven to 350 degrees.
• Using a pastry brush, coat the bottom of a cookie sheet with some of the melted butter.
• Take a sheet of phyllo and cut lengthwise in strips, 4 1/2 inches wide. Butter the strips, fold over lengthwise, butter again, and place a tablespoon of filling on the end. Then fold up right to left as you would a flag, so that the end result is a plump triangle, buttering the outside at the end. Repeat with the remaining filling and dough. Beat the egg, brush the burekas with it, and sprinkle sesame seeds over the tops.
• Place on the cookie sheet and bake for 20 minutes or until golden in color.
• NOTE You can also mold and freeze the burekas after forming. Defrost for 2 hours and then bake. You can fill any leftover phyllo with chocolate chips or Nutella and make triangular treats.