Burekas with Sun-Dried Tomatoes, Pesto and Cashew cheese
Servings Prep Time
12Burekas 30minutes
Cook Time
20minutes
Servings Prep Time
12Burekas 30minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Cook the potato until it is soft. mash and put aside for a cool down.
  2. Add the cashew cheese, salt, pepper and kala namak to the potatoes. stir well.
  3. Cut the puff pastry dough to squares as preferred (I used 10X10 cm). in each square put a spoon of cheese and sun-dried tomato/olives. if adding pesto- it’s better to spread one tsp of pesto before adding the cheese.
  4. fold each square into a triangle and seal the edges. I used a fork to shape it better.
  5. Brush each Burekas with olive oil and sprinkle with Sesame seeds or nigella. Bake at 200 degrees C for 20 minutes and eat right off the oven…
Recipe Notes

I’d love to get more feedback – questions about recipes, comments and suggestions!