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.
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
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
1/2 tsp cinnamon
1/8 tsp nutmeg
1 package puff pastry squares, thawed
1 egg + 1 tbsp water, beaten
Preheat oven to 400 degrees.