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
