Potato Bourekas

Biting in to a potato boureka again may have made my eyes mist up a little. Tear of happiness at the delicious sesame topped pastry but also a touch of sadness. Oh how I miss Israel. I saw an add the other day on why you shouldn't visit Israel. It addressed common concerns and miss conceptions from safety, to how women are treated, and it's own vibrant food culture. It ended with "you shouldn't visit Israel. You may never want to leave". While my life did take me away from the place I've felt most at home, these sesame drenched flecked treats remind me of the corner bakeries I loved to frequent. While quite popular in Israel they are of Turkish origin. 

1 batch puff pastry, room temp
3 medium sized potatoes, cooked
salt and white pepper to taste
4 Tbsp. butter
1 whole egg, separated
2 Tbsp. sesame seeds

When the potatoes are tender drain them from the water and mash. Add the butter, salt, and white pepper. When they are cooled slightly mix in the egg white. Mix well and set aside. 

Heat your oven to 425. 

Pipe a line of mashed potatoes in to the center of the pastry. Roll up and place seam side down on a baking sheet. Cover and let rise for 30 minutes. 

Combine the egg yolk and 1 tablespoon water Brush the top of the pastry with the egg wash and sprinkle generously with sesame seeds. 

Bake until the top is golden, between 15 and 20 minutes. You want them a deep golden color. These are best served fresh out of the oven while still warm.

Original picture but I never got the post made. These are ones I picked
up from a bakery for a few shekels to enjoy with dinner one night. 


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