Burekas are one of my favorite Israeli treats, and they are the perfect way to use up leftover mashed potatoes from your Thanksgiving dinner. This recipe is as easy and delicious as it gets – the best kind of recipe when you need a pick-me-up from all that Black Friday shopping. These are also fantastic during Shabbat dinner to serve with a salad course. You can even serve them with leftover gravy for a delicious dipping sauce.
I used a pareve (nondairy) phyllo dough in this recipe for ease, but you are welcome to make your favorite bureka dough if you prefer. You can also switch up the fillings with whatever leftovers you have on hand: turkey and cranberry sauce, sweet potatoes and even stuffing all make fantastic fillings.
1 package phyllo dough, defrosted
leftover mashed potatoes
1 egg + 1 Tbsp water
freshly ground black pepper
leftover gravy for dipping
Preheat oven to 350°.
Beat the egg with 1 Tbsp of water. Prepare a baking sheet with parchment paper or a non-stick cooking pad.
Roll out phyllo dough carefully to prevent splitting. I like to divide the layers of the phyllo in half so I can get four sheets instead of two. If the layers seem too brittle and dry, brush with vegetable oil. Working quickly, cut each sheet horizontally into 4 strips.
Lightly brush a strip with the egg wash. Place a scant teaspoon of mashed potatoes at the right end of the strip and fold the right bottom corner up and to the left to create a triangle shape. Continue wrapping the triangle into the remaining strip, being careful to preserve the triangle shape. Seal the end with egg wash if necessary and place end down on the prepared baking sheet. Repeat this process with the remaining strips.
Lightly brush the tops of the burekas with egg wash and sprinkle with dried thyme and freshly ground black pepper.
Bake for 20 minutes or until golden brown. Serve with warmed leftover gravy.
When I was pregnant with my daughter I discovered the wonder of kale chips. I was craving leafy greens, and making kale chips was a fun way to satisfy my urge. I would roast up 2 or 3 bags of kale at a time, and then stand shoveling it into my happy, pregnant mouth.
Fast forward, and I haven’t lost my taste for kale chips. And much to my delight, they are one of my daughter’s favorite snacks.
I want to be honest about the kale chip making endeavor: it can actually be a bit complicated. And whenever I mention kale chips among friends and family members, they always ask “how do you make yours? Mine always turn out soggy/burnt…”
So here are my tips:
- Make sure you spread kale out in a single layer. If the leaves overlap, they won’t crisp and cook properly.
- Evenly coat the kale with olive oil. You can do this either by using a salad dressing mister, or simply massaging the kale before you bake it to make sure it is coated.
- Start the kale at a lower temperature, and then raise it only at the end to get a good crisp – but don’t let them burn.
- Watch the kale chips carefully at the end, and remove as they become done.
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1 large head fresh kale
salt and pepper
Preheat oven to 250 degrees.
Break kale into even pieces and spread out in a single layer on lightly greased baking sheet. Drizzle with olive oil, salt and pepper.
Using your hands, massage kale to ensure olive oil coats leaves as evenly as possibly.
Bake for 20 minutes and turn leaves over on baking sheet. Raise the oven temperature to 375 degrees. Bake for another 5-10 minutes, removing pieces of kale as they look done.
Serve as a snack.