More Bourekas
Inspired by Rx, I too made bourekas, using the same recipe Rx used.
These use puff pastry wrappers, as did Rx's. I did not use sesame seeds nor an egg yolk wash on top, but they are still quite lovely. And of course delicious.
The puff pastry I used behaved well, so maybe my kitchen is cooler than Rx's kitchen.
I used all feta cheese, as did Rx. Next time, I think I'll add more spices. Salt and pepper are good, but maybe some Mediterranean or central/south Asian style spicings would be better. Or different, and just as good.
I should make my own puff pastry, though it was convenient to simply buy pre-made puff pastry from the grocery store. Also, I should make puff pastry desserts. These would be awesome with apples inside, for example.
Clearly the puff pastry triangle concept has many potential variations. No doubt entire cookbooks have been written about some of the possibilities, not to mention the ideas found in the world of internet food blogs and websites. And then one can think about varying the wrapper, using phyllo dough (as the original recipe mentions), a generic flatbread dough, bread dough, biscuit dough, pie crust dough, etc. I don't know when to stop using the name bourekas and start calling them something else, such as turnovers or empanadas or hand pies or, well, the possibilities are endless since most cultures have something similar in their cuisine. Which is part of why we started this blog, to document our adventures through related families of food concepts.
I cannot comment on freezing these since we ate them all by the next day. The already-cooked leftover bourekas were entirely yummy. I'm pretty sure we'll make them again.
These use puff pastry wrappers, as did Rx's. I did not use sesame seeds nor an egg yolk wash on top, but they are still quite lovely. And of course delicious.
The puff pastry I used behaved well, so maybe my kitchen is cooler than Rx's kitchen.
I used all feta cheese, as did Rx. Next time, I think I'll add more spices. Salt and pepper are good, but maybe some Mediterranean or central/south Asian style spicings would be better. Or different, and just as good.
I should make my own puff pastry, though it was convenient to simply buy pre-made puff pastry from the grocery store. Also, I should make puff pastry desserts. These would be awesome with apples inside, for example.
Clearly the puff pastry triangle concept has many potential variations. No doubt entire cookbooks have been written about some of the possibilities, not to mention the ideas found in the world of internet food blogs and websites. And then one can think about varying the wrapper, using phyllo dough (as the original recipe mentions), a generic flatbread dough, bread dough, biscuit dough, pie crust dough, etc. I don't know when to stop using the name bourekas and start calling them something else, such as turnovers or empanadas or hand pies or, well, the possibilities are endless since most cultures have something similar in their cuisine. Which is part of why we started this blog, to document our adventures through related families of food concepts.
I cannot comment on freezing these since we ate them all by the next day. The already-cooked leftover bourekas were entirely yummy. I'm pretty sure we'll make them again.
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