Borekitas with Cheese Filling
User Reviews
5
Borekitas with Cheese Filling
Description
Borekitas with Cheese Filling combine a crumbly dough made from self-rising flour, canola oil, cream cheese, and salt, which is chilled and rolled thin. The filling blends feta and soft white cheese like ricotta or farmer cheese with egg and optionally mashed potato, producing a smooth savory center with a slight tang from the feta.
The dough is divided and cut into small circles, each filled with cheese mixture, folded into semicircles and sealed carefully to prevent leaks. An egg wash glaze brushes the tops to promote browning and the pastries are sprinkled with sesame seeds before baking at 350°F. The result is a batch of bite-sized, golden pastries with a creamy cheese filling and lightly crisped topping.
These pastries can be served as appetizers or snacks. The recipe yields around 24 to 30 small pastries, making it suitable for gatherings or family meals.
Ingredients
For the dough
- 2 cups self-rising flour plus more for rolling
- 1/3 cup canola oil
- 8 ounces cream cheese such as whole-milk ricotta or farmer cheese, or soft white cheese
- 1 teaspoon salt
For the filling
- 5 ounces feta cheese NOT the pre-crumbled sort
- 8 ounces soft white cheese such as whole-milk ricotta or farmer cheese
- 1 large egg
- 1 very small potato peeled, boiled, and mashed (optional)
For the topping
- 1 large egg lightly beaten
- sesame seeds for sprinkling
Instructions
For the dough
- In a bowl, mix together the dough ingredients until crumbly. Gently shape the dough into a round, cover the bowl, and refrigerate for 1 hour.
For the filling
- Mix the cheeses, egg, and potato, if using, in a bowl until smooth.
For the assembly
- Preheat the oven to 350°F (177°C).
- Divide the dough into 4 portions. Working with 1 portion dough at a time, turn it onto a lightly floured work surface and roll it to 1/8 inch thickness. Using a round cookie cutter or an upside-down glass that's 3 to 3 1/2 inches in diameter, cut out circles from each portion. You should have 24 to 30 circles total.
- Place 1 teaspoon filling in the center of each circle, fold in half to form a semicircle, and pinch the edges to seal. (You may have a little filling left over after making all the borekitas.) Transfer the filled pastries to a baking sheet lined with parchment paper.
For the topping
- Brush the top of each borekita with the lightly beaten egg and sprinkle with sesame seeds.
- Bake until golden brown, 25 to 30 minutes.
- Remove the borekitas from the oven, let cool to warm or room temperature, and succumb. (It turns out that the baked borekitas freeze well, too, allowing you to make them ahead and thaw them for a few hours on the kitchen counter.) Originally published August 4, 2014.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30servings
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 113kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 28mg | 9% |
| Sodium | 167mg | 7% |
| Fiber | 0.3g | 1% |
| Sugar | 0.4g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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