Flaky Puff Pastry Bourekas Stuffed with Feta and Ricotta

What you need

• 500 g (1 lb) puff pastry, 2 sheets, thawed
• 200 g (7 oz) feta, crumbled
• 200 g (7 oz) ricotta
• 100 g (3 1/2 oz) mozzarella, coarsely grated
• 1 large egg
• 1/4 tsp black pepper, freshly ground
• 1 tbsp all-purpose flour, for dusting
• 1 egg yolk, for the wash
• 2 tbsp sesame seeds

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F) and line two baking sheets with parchment paper.

2. 2

   Mix the feta, ricotta, mozzarella, egg and pepper in a bowl with a fork until creamy. The feta already seasons it.

3. 3

   Dust the counter with flour and roll each puff pastry sheet lightly to even it out.

4. 4

   Cut each sheet into 6 squares, about 10 cm (4 in) wide.

5. 5

   Beat the egg yolk with 1 tbsp of water. Brush a thin line of the wash along the edges of each square.

6. 6

   Spoon about 2 tbsp of filling into the center of a square, fold it over into a triangle and crimp the edges shut with a fork. Fill and seal the remaining squares the same way.

7. 7

   Set the bourekas 3 cm (1 in) apart on the baking sheets and brush the tops with the remaining wash.

8. 8

   Sprinkle with the sesame seeds.

9. 9

   Bake until puffed and deep golden, 20-25 min.

10. 10

    Rest for 5 min before eating, since the cheese inside is very hot.

Imported from richanddelish.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.