Potato bourekas (aka boreks) are a true Israeli treat: flaky pastry wrapped around a creamy potato filling. Other than defrosting the puff pastry, you can put these together in about 15 minutes with just 3 ingredients.
As a busy mom, I wanted to streamline things. Instead of making individual little packages, I make one big boureka and cut it into pieces. It saves so much time and energy and tastes just as good. (If you want individual ones, see the FAQ below.)
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Key Ingredients
A few notes on the ingredients:
- Potato filling: I use instant mashed potatoes, but regular homemade mashed potatoes work too. It's a great way to use up leftover Thanksgiving mashed potatoes. Follow the box directions, but go light on the liquid. You want the filling on the thick side.
- Puff pastry sheets: I always buy frozen Pepperidge Farm puff pastry. Homemade is fine if you want a bigger project.
How to make puff pastry bourekas
First, take the puff pastry out of the freezer. On the counter it takes about 45 minutes to defrost. You can also defrost it overnight in the fridge.
Step 1: Make the instant mashed potatoes by the box directions, using less liquid so the filling stays thick. Stir in any extras now.
Step 2: Roll the puff pastry out just a bit, spoon the filling down the center third, fold one side over, then fold the other side over that. Flip it seam side down. For a simple design, press the ends with the tines of a fork, which also helps seal in the filling.
Step 3: Brush with egg wash, add seeds or seasoning if you like, and bake at 425°F until puffed and golden, 20-25 minutes. Let it cool a few minutes.
Step 4: Slice on the diagonal. It's easier to cut and prettier on the plate.
My Favorite Variations
- Roasted garlic: Smash it up and mix it into the potatoes, or stir in some garlic butter and brush it on top before baking.
- Caramelized onions: They add great depth of flavor. My caramelized onion tart shows how to make them.
- Miso butter: Stir a few tablespoons of homemade miso butter into the potatoes for extra umami.
- All the cheese: Potatoes and cheese go together. Stir cheddar, feta, goat cheese, or whatever you love into the filling.
- Sweet potato: Use mashed canned yams like I do in my sweet potato pie casserole for a fun twist on a classic Thanksgiving dish.
Frequently Asked Questions
Definitely. Make the recipe all the way through, bake, and let them cool. Freeze them unwrapped until frozen solid, then wrap tightly in plastic wrap and aluminum foil and return them to the freezer. To reheat, put them on a foil-lined baking sheet and bake at 350°F until warmed through. If the tops brown too quickly, cover them with foil for the rest of the heating time.
Yes, quite easily. Pepperidge Farm puff pastry is parve, and I buy instant mashed potatoes that are dairy-free. If the box directions call for milk or butter, swap in your favorite non-dairy versions. I typically use soy milk and Country Crock plant-based butter, but use what works for you.
Yes, and it's easy. Cut the puff pastry sheets into squares, put a heaping tablespoon of filling in the center of each, and top with another square. Add a little water to the edges, seal, and bake as directed for the big boureka.
Check out these other simple side dishes:
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📖 Recipe
3-Ingredient Potato Bourekas (Potato-Filled Puff Pastry)
Ingredients
- 2 sheets Puff pastry (This is equivalent to one box of Pepperidge Farm Puff Pastry that you can find in the frozen section of your grocery.)
- 2 cups Instant mashed potatoes (Prepared according to package directions with a little less liquid so they are thick. Or use leftover homemade mashed potatoes.)
- 1 Egg (for egg wash)
Instructions
- Take the puff pastry out of the freezer and defrost according to package directions.
- Preheat the oven to 425℉and line a baking sheet with parchment paper.
- While the puff pastry defrosts, prepare the instant mashed potatoes according to the directions, using a little less liquid so the filling is thick)
- Once the puff pastry is thawed, but still cold, assemble the bourekas by laying the puff pastry onto the prepared baking sheet. Place one cup of the potato mixture down the middle ⅓ of the puff pastry. Then take one side and fold it completely over the filling. Then fold the remaining third of puff pastry over that and turn the whole boureka over so it's seam side down on the baking sheet. Then repeat with the second piece of puff pastry and second cup of potatoes.
- In a small bowl, beat the egg well and using a pastry brush, brush the egg over the tops of the bourekas. If you want to sprinkle a topping onto them, now is the time.
- Bake at 425℉ for about 20-25 minutes or until puffed and golden brown.
- One the bourekas are done baking, take them out of the oven and let them cool about 5 minutes on the baking tray, then slice and serve.
Notes
- Make ahead: Freeze after baking (unwrapped until solid, then wrapped). Freeze for up to 2 months. Reheat at 350°F until the center is warmed through.
- To slice cleanly: Use a long serrated knife and slice on the diagonal.
missy says
These were so easy to make! I loved adding the carmelized onion to them