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Title: Classic Borekas
Categories: Side Jewish Kosher
Yield: 1 Servings
| 2 1/4 | c | Flour; sifted |
| 1/2 | ts | Baking Powder |
| 3/4 | ts | Salt |
| 1 1/3 | c | Margarine; at room |
| Temperature | ||
| 2 | sm | Egg Yolks |
| 1 | tb | Lemon Juice |
| 1/3 | c | Water |
| SPINACH CHEESE FILLING | ||
| 1 | Onion; diced | |
| 3 | tb | Margarine |
| 1 | pk | Frozen Chopped Spinach (10 |
| Oz); thawed | ||
| 1/4 | c | Parmesan Cheese; grated |
| (optional) | ||
| 3/4 | lb | Cottage Cheese |
| 2 | Eggs; beaten | |
| 4 | tb | Wheat Germ or Bread Crumbs |
| 1 | 2 ea Garlic Cloves; minced | |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| BROCCOLI FILLING | ||
| 3 | Eggs; separated | |
| 2 | pk | Frozen Chopped Broccoli (10 |
| Oz) | ||
| 1/2 | c | Mayonnaise |
| 1/2 | Envelope Onion Soup Mix | |
| MEAT, LIVER OR LUNG FILLING | ||
| 1 | Onion; diced | |
| 3 | tb | Oil |
| 3 | c | Cooked Ground Meat, Liver or |
| Lung | ||
| x | Salt and Pepper to taste | |
| 1 | Eggs | |
| KASHA FILLING | ||
| 1 | md | Onion; sliced |
| 3 | tb | Oil |
| 1/4 | lb | Mushrooms; sliced |
| 3 | c | Kasha; cooked |
| x | Salt and Pepper to taste | |
| 2 | Eggs; beaten | |
| SAVOURY CHEESE FILLING | ||
| 1 | lb | Farmer Cheese |
| 2 | Eggs; beaten | |
| 1 | c | Swiss or Sharp Cheddar |
| Cheese; grated | ||
| 3 | tb | Onion; grated |
A savoury filled pastry popular in the Middle East Use special knish dough (below) or phyllo dough (follow instructions
on package), or puff pastry dough (follow instructions on box). Roll out dough in a thin, rectangular shape. Leave whole and place 2 inches of filling along inside edge of the dough, then roll. Cut into top of roll at 2-inch intervals, marking slices. Alternatively, cut into 3-inch squares or 3-inch rounds using a cookie cutter or a glass dipped in flour. Put a teaspoonful of filling on each square or round, moisten edges with egg white or water, and fold over filling.
Press edges firmly together. Place on a greased baking sheet and brush with glaze: 1 egg yolk combined with 1 teaspoonful of water. Sprinkle with sesame seeds, if desired. Prick top with a fork. Bake special Knish Dough at 350F for about 35-40 minutes.
To make Knish Dough: Combine flour, baking powder, and salt. Add remaining ingredients. Mix until smooth. Form in a ball, place in a plastic bag, and refrigerate for at least 2 hours or overnight. Divide dough into quarters. Roll and fill as directed in individual recipes. Bake in preheated 350F oven until golden.
To make spinach filling: Saute onion in margarine until soft. Add chopped spinach and cook for 5 more minutes. Let cool and combine with remaining ingredients. Bake as directed.
to make Broccoli filling: Beat egg whites until stiff. Combine all remaining ingredients and fold in egg whites. Fill, roll and bake.
to make meat filling: Saute onion in oil until soft. Stir in meat, liver or lung and saute for an additional 5 minutes. Remove from heat and combine remaining ingredients. Fill rounds, squares or rolled out dough with a thin layer of filling. Bake as directed.
to make Kasha filling: Saute onion in oil. Add mushrooms and saute for 3 more minutes. Add kasha and seasonings. Remove from heat and stir in eggs. Bake as directed.
to make cheese filling: Combine all ingredients. Bake as directed.
From: Classic Kosher Cooking by Sara Finkel Transcribed By: S. Lefkowitz
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