Burekasy with Cheese and Eggplant
by Editorial Staff
Puff pastry pies, and not just pies, but Israeli ones! Delicious burekas stuffed with cheese and baked eggplant! The recipe is very simple and delicious! The puff pastry crunches, the hot cheese stretches inside! Eggplant and sesame seeds add even more flavor! Be sure to cook it, it’s delicious!
Ingredients
- Yeast-free puff pastry – 500 g
- Eggplant – 1-2 pcs.
- Hard cheese – 150 g
- Egg – 1 pc.
- Protein – 1 pc.
- Sesame – for sprinkling
- Parsley to taste
- Salt to taste
- Hot red pepper – 1 pinch
Directions
- We prepare products, the dough is ready-made today, puff yeast-free.
- We prick the eggplant in several places and send it to the oven for 25-30 minutes at a temperature of 200 degrees.
- Baked eggplant peels well. Cut into cubes – it will cool faster.
- Rub the cheese on a coarse grater.
- Finely chop the greens.
- Now that the eggplants have cooled down a little, add cheese, herbs, a little salt (I have salted cheese) and pepper to them. Mix well.
- Roll out the puff pastry into a rectangular layer 2-3 mm thick. And cut into squares.
- Grease the two sides of the blanks with egg white so that they stick together better.
- Put cheese and eggplant on the center, carefully glue it in the form of a triangle.
- Preheat the oven to 180 degrees (this is how we will bake). Grease the burekas with a beaten egg and sprinkle with sesame seeds.
- We baked in our oven for 17 minutes. You focus on your oven, how well it is browned – you can get it
- A lot of cheese in the filling is always great! Burekases turned out to be delicious, they baked longer than they were eaten. 🙂 So we will repeat what I wish you too!
Bon appetit!
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