Bourekas are baked puff pastries that are traditionally filled with either potatoes, mushrooms, spinach or cheese.
For the caramelised onions
- 4 tbsp butter
- 2 medium onions, thinly and evenly sliced
- 1 tbsp salt
For the bourekas
- 225g mild goat's cheese
- 375g ricotta
- 4 dried apricots, cut into very small cubes
- 2 tbsp fresh thyme, finely chopped
- A pinch of grated nutmeg
- A pinch of black pepper
- 1 tbsp salt
- 500g puff pastry
- Grand Mills All Purpose flour, for sprinkling
- 1 large egg, beaten
- Nigella seeds, to decorate
1 - To make the caramelised onions, heat a large frying pan over a medium heat and melt the butter in it. Add half of the onions and sprinkle 1½ tsp salt over them. Include the remaining onions and the remaining salt. Reduce the heat to low and stir occasionally to prevent the onions from burning. Cook until a deep, rich brown colour has developed. Remove from the heat and cool completely.
2 - To make the bourekas, line a baking sheet with baking paper. Mix the goat's cheese, ricotta, dried apricots, caramelised onions, thyme, nutmeg, pepper, and salt.
3 - Cut the puff pastry in half. On a lightly floured surface, roll one piece out until it's a 5mm-thick sheet. Take half the cheese mixture and spread a thick horizontal line across the sheet on the end closest to you. Tightly roll the pastry around the cheese into a large log. Repeat this step with the second piece of pastry. Transfer both rolls to the lined baking sheet and chill for 30 minutes.
4 - Preheat the oven to 190C/375F/gas mark 5. Remove the rolls from the fridge and brush the tops with the egg, then sprinkle with the nigella seeds. Make slices into the top of each roll to make five evenly spaced 5mm-deep slits, using a very sharp knife. Bake until golden brown, which takes about 35 minutes.
5 - Remove the bourekas from the oven and cut all the way through the slits, then serve.