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.
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.)
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.