Preparation Steps

• Begin by peeling and boiling the russet potatoes in salted water until they are fork-tender, about 15-20 minutes. Drain and let them cool, then mash them until smooth.
• In a mixing bowl, combine the cooled mashed potatoes, crumbled feta cheese, shredded kashkaval cheese, and the large egg. Season with salt and pepper to taste. Mix well until the ingredients are thoroughly combined and creamy.
• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
• If you’re using puff pastry, roll it out on a lightly floured surface to smooth out any creases.
• Using a knife or pizza cutter, cut the pastry into squares, about 4 inches by 4 inches.
• Place a generous tablespoon of the potato and cheese filling in the center of each pastry square. Be careful not to overfill to avoid any spillage during baking.
• Fold the pastry over to create a triangle or rectangle and press the edges together to seal. Use a fork to crimp the edges for a decorative finish.
• In a small bowl, beat the egg yolk with a splash of water. Brush the egg wash over the tops of the bourekas to give them a beautiful golden color as they bake.
• If desired, sprinkle sesame or poppy seeds on top of the bourekas for added flavor and crunch.
• Place the bourekas on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until golden brown and puffed up. Keep an eye on them to ensure they don’t burn.