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Spinach Lox Bourekas

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Spinach Lox Bourekas

Cuisine:
    • 22 Minutes
    • Serves 4
    • Easy

    Ingredients

    Directions

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    *Recipe Originally published in the April 2019 Newsletter*

     

    These are delicious anytime.  They keep in the fridge for a few days, but they are at their best fresh.

    Steps

    1
    Done

    Saute onion with Oil, Kosher Salt and Black Pepper until the onion is translucent.

    2
    Done

    Add Baby Spinach, saute 2 additional minutes. Remove from heat.

    3
    Done

    Take each pastry square and lay it out in front of you. The dough needs to be pliable but not defrosted.

    4
    Done

    Place in the center of each, 1 tsp of spinach mixture, 1 piece of Lox and 1 tsp of Goat Cheese. Total filling volume should be between 1 and 1-1/2 TBS, so you can adjust accordingly.

    5
    Done

    With your finger, lightly wet the outside edges of the puff pastry square, then immediately fold it into a triangle, pressing the edges together to seal.

    6
    Done

    Lay all of the sealed bourekas on a parchment-lined sheet pan. Gently brush the beaten egg over them. Then sprinkle on the Everything Spice.

    7
    Done

    Bake on the top rack at 350 for 10-12 minutes, until the dough is puffed up, cooked through and golden on the top.

    8
    Done

    Enjoy! These can be refrigerated for up to 3 days.

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