Potato Bourekas

Name: Potato Bourekas
Ingredients: 1 large (12 ounce) russet potato; 1 tablespoon canola oil; 1 cup quark cheese or Greek yogurt; ⅓ cup (3 ounces) feta cheese; 1 egg, beaten; 1 teaspoon salt; ¼ teaspoon black pepper; Two 17.3 ounce packages store-bought puff pastry, thawed in the refrigerator overnight; Sesame seeds, for garnish

www.jewishfoodsociety.org

Photographer: Jake Cohen.

View full recipe on www.jewishfoodsociety.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.

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Cooking tools:

Oven
Baking sheet
Parchment paper
Pot
Colander
Potato masher
Mixing bowl
Measuring cup
Measuring spoon
Fork
Rolling pin
Pastry brush
Chef's knife
Cutting board
Refrigerator
Spoon
Kitchen timer

Ingredients

1 large (12 ounce) russet potato
1 tablespoon canola oil
1 cup quark cheese or Greek yogurt
⅓ cup (3 ounces) feta cheese
1 egg, beaten
1 teaspoon salt
¼ teaspoon black pepper
Two 17.3 ounce packages store-bought puff pastry, thawed in the refrigerator overnight
Sesame seeds, for garnish