Feta Cheese Bourekas
The Cheese Filling:1 lb. kashkaval or other semi-firm cheese such as Colby, Cheddar or Gruyere1lb. ounces sheep's milk feta cheese, crumbled2 egg yolksFreshly ground black pepper
For the pastry:3 pounds, 5 ounces puff pastry dough (I recommend getting the ones which are already cut into squares)1 egg, beaten with 1 tablespoon water, for brushingSesame seeds for garnishing
Preheat the oven to 350°F (180°C).
Beat all the ingredients for the filling until smooth. Roll the dough into a 1/4 inch thick sheet. Put one tablespoon of the filling in the center of each square, fold diagonally to form a triangle and pinch the edges together. If you find it difficult to get the squares to hold, dip your fingers in a little water and rub them along the seems of your boureka. The water acts as a sealant for the dough. Arrange the bourekas with sufficient space between them on a tray lined with parchment paper
Brush the triangles with the beaten egg and sprinkle sesame seeds on top.
Bake for about 30 minutes until the bourekas are golden and puffed up.