- Jewish Learning
Make your potato borekas into a meal by preparing them fresh and serving them with great toppings!
35 ounces (1 kilogram) Gefen Puff Pastry dough, defrosted
1 egg, beaten
sesame seeds or caraway seeds, for sprinkling (optional)
6 medium potatoes, thinly sliced
1 large onion, diced and sautéed
salt, to taste
pepper, to taste
1/4 teaspoon turmeric, or to taste
sliced red onion
roasted red peppers
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
To make the filling: Place the sliced potatoes into a pot and cover with water. Add salt and cook until soft. Drain the potatoes and mash until smooth and creamy.
Mix the mashed potatoes with the sautéed onion and the seasonings. Allow to cool before filling the dough.
Spread the defrosted puff pastry dough on your work surface and cut into six large rectangles, approximately 6 by 7 and 3/4 inches (15 x 20 centimeters). Position each rectangle vertically and spread a generous amount of filling on the lower half, making sure to leave a border around the edge of the dough. Fold the dough over the filling and pinch to close. Place on the prepared baking sheet. Continue until all the borekas are filled.
Brush the borekas with beaten egg and sprinkle with sesame or caraway seeds. Bake for 30 minutes, or until golden.
To serve: Arrange the toppings in bowls. Serve the borekas warm. Allow each person to cut their boreka open and add the toppings of their choice.
Props and Styling by Anat Lebel
Photography by Boaz Lavi
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