Gluten Free Bourekas filled with potato or cheese filling are the most excellent triangular Purim treat. Rather than traditional glutenous pastry, these golden crispy trianglular pockets of fabulousness are made with layers of gluten free rice paper softened with vegetable stock for extra flavor. They’re baked, not fried, and with a little egg wash and colored sesame seeds they’re the perfect appetizer or side dish. Great for Purim or any Shabbat or Holiday meal.
Gluten Free Bourekas – Potato or Cheese
I’ve posted a lot of triangular recipes for Purim in the past. This year I wanted to come up with a dish that would be great for Purim, but also year round. I had seen a post with crispy baked pastries using rice paper on Instagram and I knew that Gluten Free Bourekas was going to be one of this years best Purim recipes. Made by dipping rice paper into warm vegetable broth instead of water for extra flavor, and loaded with fresh Yukon Gold potato or cheesy filling, these bourekas are great not only for the GFE’s (Gluten Free Eaters) but everyone at your table! They’re crispy, crunchy, savory, deliciousness.
Gluten Free Cheese Bourekas are filled with cheesy ricotta and mozzarella cheesiness. Just yum.
Making Gluten Free Bourekas
There are several aspects that are important to making Gluten Free Bourekas, like the rice paper, the filling, and the toppings.
The Rice Paper
There are different types and shapes of rice paper. You can get round or square, white or brown. For this recipe I recommend using round white rice paper. It seems to work the best, although you could also use brown rice paper, you’d just need to let it soften a little longer than the white.I dipped the rice paper into vegetable stock rather than water. It gave the softened paper more flavor.
Softening boureka rice paper in broth gives it more flavor.
I also recommend using the round rice paper. After much trial and error, I found that folding the double layer of round rice paper into a triangle before folding it over the filling worked best. It took me a little while to figure it out and I ended up with some interesting boureka shapes as a result. Delicious but kind of wierd.
The Gluten Free Bourekas Potato Filling
For the potato filling I used simple flavorful ingredients like fresh, buttery Yukon Gold potatoes, green onions, garlic oil, salt and pepper. Super simple.
Gluten Free Bourekas Potato Filling is made with simple fresh inredients. You can really taste the difference.
I recommend using Yukon Gold potatoes as they are inherently flavorful. You could use another if you aren’t able to get/don’t have Yukon Gold.
Gluten Free Potato Bourekas have a crispy outside and creamy, savory “buttery” potato filling. Mmmmmm…..
Gluten Free Bourekas Cheese Filling
The Gluten Free Bourekas Cheese Filling is also fairly simple to make with ricotta (can be plant based), shredded mozzarella (can be plant based) and green onion. Simple ingredients because the ingredients have SO much flavor.
Here’s the recipe for Gluten Free Bourekas – Potato or Cheese
While I made potato and cheese fillings, using the method described above you could make any kind of Gluten Free Boureka you like… like pulled brisket, kasha or any other of your favorite fillings. You’re the Executive Chef in your kitchen.I also made the cheese bourekas dairy, but you could use plant based cheese to make them dairy-free/pareve.
Gluten Free Bourekas – Potato or Cheese
- Prep Time: 30 minutes
- Potato Cooking Time: 20
- Cook Time: 45
- Total Time: 95 minutes
- Yield: 10 Gluten Free Bourekas 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Gluten Free
- Diet: Kosher
Description
Gluten Free Bourekas filled with potato or cheese filling are the most excellent triangular Purim treat. Rather than traditional glutenous pastry, these golden crispy trianglular pockets of fabulousness are made with layers of gluten free rice paper softened with vegetable stock for extra flavor. They’re baked, not fried, and with a little egg wash and colored sesame seeds they’re the perfect appetizer or side dish. Great for Purim or any Shabbat or Holiday meal.
Ingredients
For the Potato Filling – enough for 10 bourekas
- 4 Yukon Gold potatoes (around 2 pounds)
- 1 1/2 cups green onion, sliced (or yellow onion)
- 2 tablespoons garlic oil (or 2 tablespoons avocado oil + 2 cloves garlic)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg
For the Cheese Filling – enough for 10 bourekas
- 16 ounces ricotta cheese (can be plant based)
- 1 cup part skim shredded mozzarella (can be plant based)
- 1 tablespoon dried green onion or 3 tablespoons fresh green onion, chopped
- 1/2 teaspoon freshly ground black pepper
- 1 large egg
For the Boureka wrappers
- 20 white round rice paper sheets
- 2 cups vegetable stock, baby bottle warm
To Finish
- 2 large eggs
- 1 tablespoon garlic oil (or extra virging olive oil)
- Black and white sesame seeds
Instructions
For the Potato Filling
- In a large skillet saute the green onion until soft. Set aside.
- In a large pot, cover the potatoes with water. Cover, bring to a boil over high heat, then reduce the heat to low and cook for around 20 mintues until the potatoes are soft. Drain and allow to cool completely. Peel and cut into cubes.
- If the potatoes are soft enough use a potato masher to mash into a rough mashed potato. If not, place the potatoes into the bowl of a food processor and pulse a few times until just ground – DO NOT OVER PROCESS.
- Remove the potatoes to a large bowl and fold in the onions, salt, pepper and egg. Set aside.
For the Cheese Filling
- In a large bowl fold together the ricotta, mozzarella, pepper and egg.
- Set aside.
To Finish
- Preheat oven to 375°F or 350°F Convection.
- Line a large baking sheet with parchment paper or greased foil.
- Dip a sheet of rice paper in the vegetable broth until completely coated. Place on a cutting board of large plate. Repeat with a second sheet of rice paper, setting the second on top of the first. Smooth to remove any bubbles.
- Fold the edges of the paper towards the center in three folds to create a triangle shape. Place a scoop of filling in the center and fold the triangle edges tightly around the filling leaving the final fold on the bottom.
- Place on the prepared baking sheet and repeat with the remaining rice paper and filling.
- Whisk the 2 eggs with the garlic oil until blended.
- Brush the egg wash over the triangles and sprinkle with sesame seeds.
- Bake for around 45 minutes until the bourekas are golden brown. Serve immediately.
- These are best fresh. If reheating, reheat in a 350°F oven for around 15 minutes until heated through and crispy.
Equipment
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Colavita Roasted Garlic Extra Virgin Olive Oil, Low FODMAP, 32 Fl Oz
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Imagine Foods, Organic Vegetable Broth
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Imagine No Chicken Broth – Organic
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Imagine Organic Low Sodium Broth, Vegetarian No-Chicken
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Pereg Black & White Sesame Seeds – use code KOSHEREVERYDAY for 15% off
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Tabatchnick Garden Fresh Vegetable Broth, 32 Ounce – 12 per case.
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Each filling recipe above is for an entire boureka recipe. If you’d like to make both you would need 40 rice paper sheets.
These bourekas are best right out of the oven. If you reheat them in the microwave after storing them the exterior will be slightly chewy as opposed to crispy.
You can choose your own favorite fillings.
Nutrition
- Serving Size:
- Calories: 194
- Sugar: 1.6 g
- Sodium: 567.5 mg
- Fat: 2.5 g
- Saturated Fat: 0.5 g
- Carbohydrates: 17.8 g
- Fiber: 2.2 g
- Protein: 3.3 g
- Cholesterol: 37.2 mg
More perfect Purim Recipes
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