Cheese Bourekas in Homemade Butter Dough

👨‍🍳 Method

For the Wrapping Dough

1. 1
   Mix the flour and salt in a bowl.

   Bowl
2. 2
   Transfer to a food processor, add the cold butter in cubes and process until coarse crumbs form.

   Food processor
3. 3
   Add the cold water and quickly bring together with your hands, without kneading, just until the dough comes together.

   💡Knead as little as possible: long kneading develops gluten, and the dough comes out tough and shrinks in the oven.
4. 4
   Wrap in plastic wrap and chill at least 30 minutes.

   ⚙ Wrapping and Chilling the DoughPlastic wrapRefrigerator

   💡Chilling firms the butter and relaxes the gluten: the dough rolls out easily, doesn't stick to the counter and doesn't shrink in the oven.

For the Pastry Filling

1. 5
   In a bowl, mix the white cheese and yellow cheese.

   Bowl

To assemble

1. 6
   Roll out the dough thin, to 3 mm, and cut into into rounds of about 10 cm.

   ⚙ Rolling Out DoughRolling pinKnife

   💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
2. 7
   Place a spoonful of cooled filling in the center of each piece, fold into half-moons and seal the edges well with a fork.

   💡Seal well and press with a fork all along the edges, and don't overfill: a pastry that opens in the oven loses its filling, and in the fryer it fills with oil.
3. 8
   Arrange on a baking sheet lined with parchment paper, brush with beaten egg and sprinkle with sesame seeds.

   Baking panParchment paper

   💡Brush with an egg beaten with a teaspoon of water: the glaze turns shiny and golden, and the sesame sticks to it.
4. 9
   Bake in an oven preheated to 180°C (355°F) 25 minutes, until the pastries are puffed and golden underneath too.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.