2sheetspuff pastry(This is equivalent to one box of Pepperidge Farm Puff Pastry that you can find in the frozen section of your grocery.)
2cupsinstant mashed potatoes(Prepared according to package directions)
1egg(for egg wash)
Instructions
Take the puff pastry out of the freezer and defrost according to package directions
While the puff pastry defrosts, prepare the instant mashed potatoes according to the directions.
Turn the oven on 425 degrees and line a baking sheet with parchment paper.
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 paper towel or a pastry brush, brush the egg over the tops of the bourekos. If you want to sprinkle a topping onto them, now is the time.
Bake at 425 degrees for about 20-25 minutes or until puffed and golden brown.
One done baking, take them out of the oven and let them cool about 5 minutes on the baking tray, then slice and serve. They can also be served at room temperature.
Notes
You can easily make these ahead of time and freeze them. To reheat, simple place on a parchment lined baking sheet and bake at 350 degrees until heated through. Place a piece of aluminum foil on top if the top starts to get too dark before the center is hot.