Wednesday, March 18, 2015


Borekas.  This is an Israeli recipe.  Delicious food. I kind of changed it up a little though.  The end results were pretty popular the kids and the husband- they ate them all.

Feeling a little sad that I could not have any, I decided to use the dough that I used to make gluten free naan.  I sprayed an oven safe bowl and then plopped the dough in (more like batter really). I then wet my fingers (because when I tell you it's sticky, that might be a bit of an understatement) and pressed the dough down in the bowl and up the sides.  I then spooned the filling in the center.

I have to say I was pretty pleased with the results.  Though next time I would go a little thinner. It was a good dinner.
Borekas refashioned and gluten free.


puff pastry (if you make your own even better- here is a recipe that worked well for me- its not hard- just a little time consuming.)

3/4 cup cottage cheese
100 grams of mozzarella (about a cup)
1 egg
1/4 cup minced dried onion
1 teaspoon sumac
1/2 teaspoon granulated garlic

Preheat oven to 350F.  Line baking sheet with foil or parchment.  THis will save clean up time later if they ooze a little. 

Stir together all the ingredients in a bowl.  Roll out the puff pastry into a large square, approximately 15 by 15. Cut diagonally, then cut those triangles until you have 8 triangles. Spoon a little filling onto triangle and pinch sides, sealing the filling in.  Try not to get any filling in the pinched part because it will not seal well.  Place on baking sheet and bake in preheated oven for about 15 to 20 minutes. You can brush with egg to get a nice golden color if you like.  I was in a hurry to get dinner on so I skipped it.
Danish the normal way.
Danish refashioned and gluten free.

I did the same thing here as I did with the borekas.

Danish Cheese Filling

6 ounces cream cheese, room temp
1 egg yolk
2 tablespoons sugar
1/2 teaspoon vanilla

Beat cream cheese then add in egg, vanilla and sugar.  Spoon on to rolled out squares of puff pastry. Bake at 400F for about 15 to 20 minutes.

*I left the gluten free one in a little longer because it had more filling. I left it in a bit too long as the top cracked.  You just want it golden.


Colette Joseph said...

Boreks are huge in the Middle East. We just love them.
Your GF version in pie form looks gorgeous. I have to try it!

Lori said...

Hi Colette,

Tell me which is right or is it a matter of region- boreks or borekas? I have seen it both ways.

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