I've cooked and baked more than ever before and have fed a lot of friends and family, and of course sisters (and brothers). I've thoroughly enjoyed all your comments, suggestions, and ideas on the blog and on my Facebook fan page! Please keep up all the good work and continue. Also, if you make any of my recipes I'd love it if you could upload pictures to the FYS Facebook page.
I am currently at 192 Facebook fans. My goal is to get many more fans and to do that I need your help!! Please visit the page, you can access it by clicking here. Once you are there under the profile picture (Which is a picture my new apron that I got as a gift from my friend Sarah at my 100th post celebration.) there's a link that says Suggest to Friends. When you click on that you can invite friends to join Feed Your Sister on Facebook! Let's see how many fans we can get together!
Potato and Feta Bourekas
(makes 18 bourekas)
1 box Pepperidge Farm Puff Pastry, thawed
8 medium yukon gold potatoes (or any potato you like)
1 pound Israeli Feta, crumbled (or any feta you like)
1 teaspoon salt
1/2 cup olive oil
1 egg + 1 tablespoon water, scrambled (for egg wash)
1 cup sesame seeds (for topping the bourekas)
all purpose flour for dusting
NOTE: You can either peel the potatoes before boiling or after. If you choose to peel before boiling, peel and then cut into large chunks to speed up boiling process. If you choose to peel them after, boil the potatoes whole and once cooked peel skins off.
Preheat oven to 350 degrees. Bring a large pot of water to a boil. Once the water is boiling, place potatoes in the pot and let cook until fork tender, about 30 minutes (or sooner if they were cut in chunks). Drain and let potatoes cool slightly and peel the skins off. Place peeled potatoes back into the hot pot along with the olive oil, salt, and crumbled feta. Mash together until smooth. (If you want to make a smoother consistency you can add more olive oil or butter or cream, if you like that.)
Set potato mixture aside. Sprinkle flour on a marble surface or piece of parchment paper. Roll the dough to make a large rectangle and cut pastry into 9 squares.
Place about 2-3 tablespoons of the potato mixture in the center of each pastry square.
Fold square corner to corner, to make a triangle shape, and seal with the prongs of a fork around the edges.
Use a pastry brush to brush on egg wash over each bourekas and sprinkle generously with sesame seeds.
Repeat all steps using the second sheet of puff pastry from the box.
Bake bourekas on a greased baking sheet for about 40 minutes or until golden brown.
To Freeze: Do not bake! Freeze them on a baking sheet for about 2 hours and then transfer frozen bourekas into ziploc bags. To cook, thaw out and bake as directed above.
Stay tuned for the other recipes coming this week!