Bourekas 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 (non-dairy) phyllo dough in this recipe for ease, but you could use store-bought puff pastry or your favorite boureka 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.
Mashed Potato Bourekas
The best way to use up Thanksgiving leftovers.
- Total Time: 30 minutes
- Yield: 16
Ingredients
- 1 package phyllo dough, defrosted
- leftover mashed potatoes
- 1 egg + 1 Tbsp water
- dried thyme
- freshly ground black pepper
- leftover gravy, for dipping
Instructions
- Preheat oven to 350°F.
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Israeli
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pareve
Pronounced: PAHRV or pah-REV, Origin: Hebrew, an adjective to describe a food or dish that is neither meat nor dairy. (Kosher laws prohibit serving meat and dairy together.)
Shabbat
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.
Can they be frozen?
The best way to freeze these would be before baking (step 4), but note that it’s not recommended to re-freeze raw phyllo dough, so we’d recommend getting your hands on fresh phyllo if you’re planning to freeze.
How much potatoes, please?