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+ servings
Crisp puff pastry filled with four different cheese, these Four Cheese Bourekas are well worth making

Four Cheese Bourekas

Little flaky pastry bites with a cheesy filling 
Course Snack
Cuisine Jewish
Keyword cheese, pastry, recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 15 pieces
Author Farmersgirl Kitchen


  • 1 sheet of ready-rolled puff pastry
  • plain flour for dusting
  • beaten egg to glaze
  • 2 tablespoons sesame seeds
  • 1 tablespoon nigella seeds
  • For the filling
  • 175 g ricotta cheese
  • 85 g Parmesan cheese grated
  • 85 g feta cheese crumbled
  • 85 g mature Cheddar grated
  • 1 egg
  • pinch of fresh grated nutmeg
  • pinch of ground white pepper

Optional Extras

  • 1/2 red onion very finely chopped
  • 2 tablespoons Za'atar


  • Pre-heat the oven to 200C/180C fan/Gas Mark 6 and line 2 baking trays with baking parchment.
  • Mix all the ingredients for the filling together in a bowl.
  • Unroll the sheet of pastry on a lightly floured work surface and roll out by another 2.5 cm all round.
  • Using a 9 cm square pastry cutter, cut out squares from the pastry, you should get around 12 from the sheet. Wrap the pastry trimmings in clingfilm and place in the fridge for re-rolling to make more squares later.
  • Place a heaped tablespoonful of the filling in the centre of each square then brush beaten egg around the border with a pastry brush and fold over to make a triangle.
  • Seal the triangles by pressing down on the edges with the tines of a fork and at the same time making a nice pattern.
  • Place on the lined trays.
  • Re-roll and repeat with the chilled pastry trimmings.
  • Brush each of the triangles liberally with beaten egg (this also helps to prevent the filling from leaking out while baking and sprinkle over the sesame and nigella seeds.
  • Bake for 25-30 minutes until puffed up and golden. Enjoy hot or cold.


I didn't have a square cutter, so used a round one. I also didn't have any nigella seeds so used more sesame seeds.