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Sweet Potato Borekas

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BEST Rosh Hashanah Recipes:
Sweet Potato Bourekas

from Chani A. of Busy in Brooklyn

BOUREKAS

Although I grew up eating lots of different kugel dishes, I have to admit that I’m not much of a kugel person.

It just doesn’t look pretty. Instead, I opt to stuff my kugel-like fillings into individual pie crusts, muffin tins, or even puff pastry.

I’m a huge fan of puff pastry because I don’t like to bake, and it comes already prepared in the freezer section of every supermarket.

I’ve been known to sneak puff pastry into just about any recipe that calls for a dough, even rugelach and hamantaschen!

Puff pastry puffs up (hence the name!) into a buttery and flaky crust that works with both sweet and savory dishes.

In this recipe, I put my own twist on traditional potato bourekas by using sweet potatoes, pineapple and raisins making it the perfect side dish for your Rosh Hashanah meal.

Sweet Potato Bourekas

Ingredients:

4 small sweet potatoes (approximately 2 lbs.)
1/3 c crushed or chopped canned pineapple, drained
1/4 c dark or golden raisins
1/4 c brown sugar
1 egg
1/2 tsp cinnamon
1/8 tsp nutmeg
1 package puff pastry squares, thawed
1 egg + 1 tbsp water, beaten
turbinado sugar

Method:

Preheat oven to 400 degrees.

Wash sweet potatoes and pat dry.
Place in a 9×13 pan and bake, uncovered, until tender, about 1 hour.
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Slice the sweet potatoes in half and set aside to cool. Once cooled, scoop the flesh out of the sweet potatoes and mash coarsely.
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Add pineapple, raisins, brown sugar, cinnamon, nutmeg and egg and mix to combine.
Place a scoop of the sweet potato mixture onto 1 square of puff pastry.
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Fold over to form a triangle and press around the edges to seal (or you can use a fork).
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Repeat with remaining puff pastry. Place the bourekas on a parchment lined baking sheet and brush with eggwash.
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Sprinkle with turbinado sugar and bake at 400 degrees until golden, about 20-25 minutes.
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About the Author

Born and raised in Brooklyn, Chanie Apfelbaum runs the popular kosher cooking blog BusyinBrooklyn. When she's not busy caring for her little ones, Chanie blogs about her cooking, crafting and coping adventures. She combines her love of writing, photography and design to bring you original dishes and crafts that your whole family will enjoy. With step by step photography, clear instructions and friendly guidance, the BusyinBrooklyn blog makes everything look easy! You can follow Chanie on twitter @busyinbrooklyn or on facebook at facebook.com/busyinbrooklyn. Visit www.busyinbrooklyn.com for more great recipes & crafts for holidays and every day.

Comments (4)

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  1. Dale says:

    This looks wonderful. I can’t wait to try it

  2. leah says:

    hi chanie, these look great! how much will this recipe serve, and can they be made a day or two in advance? thanks!

    • Busy In Brooklyn says:

      Leah, I prefer to make them and freeze them pre-baked, so that they taste super fresh. Otherwise, you can make them one or two days in advance but the puff pastry wont taste as good. They’ll definitely need to be rewarmed before serving to crisp them up. I believe there is enough filling for 1 1/2 packages of puff pastry squares. Chag sameach!

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