For the Cheese Filling:
1 pound, 2 ounces gvina levana (fresh white cheese) or ricotta (5% fat)
9 ounces kashkaval or Parmesan cheese, grated
9 ounces brinza or feta cheese, crumbled
2 egg yolks
1 tablespoon corn starch
Freshly ground black pepper
For the Pastry:
3 pounds, 5 ounces puff pastry dough
1 egg, beaten with 1 tablespoon water, for brushing
Sesame seeds for garnishing
Directions
Preheat oven to 350°F (180°C).
Beat all ingredients for filling until smooth.
Roll dough into a 1/4-inch-thick sheet. Cut into 5-inch squares. Put 1 tablespoon of filling in center of each square, fold diagonally to form a triangle and pinch edges together. Arrange bourekas with sufficient space between them on a tray lined with baking paper.
Brush triangles with beaten egg and sprinkle sesame seeds on top.
Bake for about 30 minutes until bourekas are golden and plump and smell delicious.
When enough steam is generated, it builds pressure, pushing the pita out from the center and inflating it. Because the exterior has already started to set, though, it’s strong enough to resist rupturing, keeping that steam bubble trapped within.
I also like to use some whole wheat flour in my dough for flavor. Whole wheat can be tricky, though, because it doesn’t generate gluten as well as all-purpose or bread flour—and we need that gluten to make the dough elastic enough to expand around that central air pocket.
