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Crispy Sephardic Borekas

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These crispy Sephardic borekas feature flaky golden pastry with delicate layers of melty cheese inside, perfect for brunch, snacks, or family gatherings. The recipe is quick, easy, and uses simple pantry ingredients.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed (113g)
  • 1/3 cup cold water (80ml)
  • 1 tablespoon white vinegar
  • 1 cup ricotta cheese, well-drained (250g)
  • 1 cup feta cheese, crumbled (150g)
  • 1 cup mozzarella cheese, shredded (113g)
  • 1 large egg, beaten
  • 2 tablespoons fresh parsley, finely chopped (optional)
  • Black pepper, freshly ground (to taste)
  • 1 egg yolk, beaten with 1 tablespoon water (for egg wash)
  • Sesame seeds or nigella seeds (optional, for topping)

Instructions

  1. In a large bowl, whisk together the flour and salt. Add cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs (about 5 minutes).
  2. Mix the cold water and vinegar, then slowly pour into the flour mixture. Stir gently with a fork until the dough starts to come together. Adjust water as needed.
  3. Gather the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. In a bowl, combine ricotta, feta, mozzarella, beaten egg, parsley, and black pepper. Mix gently but thoroughly.
  5. On a lightly floured surface, roll the dough into a rectangle about 12×9 inches (30×23 cm) with even thickness about 1/8 inch (3 mm).
  6. Spread half of the cheese mixture evenly over the dough rectangle. Fold the dough in half lengthwise, then spread the remaining cheese on top. Fold again to create layered pockets of cheese inside flaky dough.
  7. Using a sharp knife or pizza cutter, slice the dough into squares or triangles about 3 inches (7.5 cm) wide. Transfer to a parchment-lined baking sheet.
  8. Brush each boreka with the egg yolk wash and sprinkle with sesame or nigella seeds if desired.
  9. Preheat oven to 375°F (190°C). Bake the borekas for 25-30 minutes or until golden brown and crispy.
  10. Let them cool for 10 minutes on a rack before serving.

Notes

Keep butter cold to ensure flaky layers. Do not overwork the dough to avoid tough pastry. Use fresh cheeses for best flavor and texture. If dough feels sticky, chill again before rolling. Start checking baking at 20 minutes to avoid burning. For gluten-free, substitute almond flour; for dairy-free, use tofu and vegan cheese alternatives.

Nutrition

Keywords: borekas, Sephardic borekas, crispy borekas, cheese borekas, flaky pastry, easy borekas recipe, savory pastry, cheese layers

Find it online: https://flurpchef.com/crispy-sephardic-borekas-recipe-easy-flaky-cheese-layers-guide/