This bourekas recipe comes from Limi Robinson’s book The Girl From Tel Aviv (£35, Sayvon Press). Read more about Tel Aviv's cuisine here.

Limi says, "When I was a little girl growing up in Tel Aviv, my father would often take us at weekends to Jaffa to have breakfast at Sami Bourekas. This was a small, bustling place filled with checked Formica tables. There we would eat the most wonderful, crisp, cheese-filled bourekas, served freshly baked from the oven on a tray with hard-boiled eggs, Israeli salad and a tall glass of delicious hot chocolate."


  • 3 x 320g all butter puff pastry sheets, if you can't find all-butter puff pastry, before filling, brush each pastry square in the middle lightly with melted butter


  • 300g feta, crumbled
  • 100g emmental, finely grated
  • 2 tbsp soft cheese
  • 1 small potato, peeled, boiled and mashed while warm
  • 1 egg


  • 1 egg, beaten
  • 2-3 tsp sesame seeds


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Line two large baking trays with baking paper. Cut the pastry sheets into 10-12 squares, each about 13cm across. Mix together the three cheeses, cooled mashed potato and egg. Season, mixing well.

  • STEP 2

    Place 1 heaped tbsp of the filling in the centre of each pastry square. Fold the pastry over the filling to form triangular parcels, pressing the edges down and crimp to seal well.

  • STEP 3

    Put the parcels on the baking trays with plenty of space between them. Brush with the beaten egg, being careful not to brush right to the edge of the bourekas. Sprinkle with sesame seeds. Bake in the oven for 20-25 minutes or until golden. Serve warm from the oven.


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