Sweet Potato Borekas
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
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.
This looks wonderful. I can’t wait to try it
Thank you – Shana Tova to you and yours
Sarah
hi chanie, these look great! how much will this recipe serve, and can they be made a day or two in advance? thanks!
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!