Jerusalem burekas

Preheat the oven to 400°F (200°C).

Peel and dice the potatoes, then boil in salted water until tender, about 15 minutes.

Drain the potatoes and mash them in a bowl.

Finely chop the onion and sauté in olive oil until translucent, about 5 minutes.

Add the sautéed onion to the mashed potatoes along with crumbled feta, chopped parsley, lemon juice, garlic, cumin, paprika, black pepper, and salt.

Mix until well combined and set aside to cool.

Roll out the puff pastry on a lightly floured surface to about 1/8 inch thick.

Cut the pastry into squares, about 4x4 inches.

Place a spoonful of the potato filling in the center of each square.

Fold the pastry over to form a triangle and press the edges to seal.

Brush the tops with beaten egg and sprinkle with sesame seeds.

Arrange the burekas on a baking sheet lined with parchment paper.

Bake in the preheated oven for 20-25 minutes, until golden brown.

Remove from the oven and let cool slightly before serving.

Spice Level:

Allergens