Amazingly easy to prepare is this tuna tartare dish. It cooks in about ten minutes and has restaurant-quality flavor!
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 squares |
Ingredients
- 2 large eggs, divided
- 2 cups shredded mozzarella cheese
- 1 teaspoon dried parsley
- 1 pinch garlic powder
- 1 pinch onion powder
- 1 pinch salt
- 1 pinch black pepper
- 1 (17.5 ounce) package frozen puff pastry
- 2 teaspoons water
- 2 tablespoons sesame seeds
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Beat 1 egg in a medium bowl and mix in cheese. Season with parsley, garlic powder, onion powder, salt, and pepper. Set aside.
- Cut each puff pastry sheet into 6 equal squares on a lightly floured surface for a total of 12 squares.
- Beat remaining egg with water in a small bowl. Brush edges of each pastry square lightly with egg wash. Place a heaping tablespoon cheese mixture in the center of each square. Fold pastry over filling and seal edges with a fork. Transfer to the prepared baking sheet, brush tops with remaining egg wash, and sprinkle with sesame seeds.
- Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts
| Calories | 294 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 6 g |
| Sodium | 230 mg |
| Sugars | 1 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
These were good. I skipped the sesame seeds only because I’m not a fan. I had a couple of mine split open, but that’s because I’m not that experienced at working with dough/pastry. Great appetizer to use up some leftover puff pastry. Thanks
I would recommend making a lot of cheese mixture as it is really good. Puff pastry rises a lot and that can make it hard to eat as it is also flaky, but very very delicious. Would recommend 10/10
Really good back recipe.I add some Za’atar seasoning for a more middle eastern taste.Use them for work.Everyone loved.them.
These were really good! I cut the recipe in half and they fit perfectly in my toaster oven. I made these to serve along side a pasta dish. They were really good dipped into some spaghetti sauce. Very flaky on the outside and cheesy in the middle. I left off the sesame seeds. Will make again!
These were delicious and surprisingly easy to make. I’m normally scared of any sort of pastry with filling, but these held together perfectly. Great recipe.
I made these for my mom’s birthday and my family loved them! I accidentally grabbed filo dough instead of puff pastry at the grocery store and used that instead. It worked and tasted really good!
These are really good and filling. A nice change of pace!
These were fantastic! I chose to make these for a school assignment, and I’m glad I did. The first time I made them, they were perfect. The second time, I messed up a bit, and they turned out dry (my fault though)
A terrific side dish! I actually didn’t end up using all the cheese called for. The seasonings are great and they bake beautifully. As the directions specify: serve immediately! No advance baking on these I’m afraid… UPDATE: some tips on keeping these closed… the less cheese you use, the less likely they are to open; use a fork to “seal” the edges; time is of the essence when working with puff pastry – don’t let the dough dry out! Allow the dough to defrost to the point of being manageable but make sure it stays soft/moist. If you need to let it sit out longer than you expected, cover it with seran wrap to keep air out.
I liked these, as did my husband and grandparents, but I had a hard time making them. They pop open when baking and do not stay closed and cheese leaks everywhere. They were greasy too. My family liked them a lot though.
This is a Syrian/Lebanese appetizer that’s been around for as long as time! Add black seed (aka black cumin seed)to the cheese mixture for a more authentic flavor.
These are delicious. I omitted the black pepper and sesame seeds. Though not the same style of cuisine, I find these to be tasty when served with spaghetti in place of garlic toast.
This recipe is great! It’s super easy to make, and the taste is heavenly. I did add extra cheese, but it made them taste a little less authentic. In the future I will just stick to the recipe as written, but they were so good I ate three right out of the oven all by myself.
My husband loved this but I wasn’t crazy about it. The pastry didn’t cook all the way through and you couldn’t taste and cheese or egg.
Excellent! I followed the recipe as-is (except for the addition of a little bit of grated parmasian cheese), and the Bourekas turned out fantastically. The cheese was perfectly melted, and the puff pastry was a yummy golden brown. Great recipe.