Like a hug from the oven, these bourekas pinukim bring ease, care, and bold flavors to your table!
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I used to think bourekas were simple. Just pastry and cheese. The kind of thing you throw together at the end of a long day, maybe with store-bought dough, a mix of whatever cheeses you have, and the hope that the oven works its magic. I didn’t understand what my mother meant when she called them folded blessings, not until I became a mother myself.
It was during a particularly chaotic year. My daughter had just been born, my son was still a toddler, and I was constantly teetering on the edge of burnout. The house was a mess of half-finished laundry, coffee cups gone cold, and toys underfoot. I was so full of love, and so unbelievably tired. Somewhere in that haze of sleep regressions, work calls, and dishes I never finished, I started to feel like I was disappearing into the needs of everyone else.
Shavuot was approaching, the holiday of nourishment, of wisdom, of quiet revelations, and I almost skipped it altogether. The idea of preparing anything from scratch felt laughable. But then I remembered bourekas.
Not the elaborate kind, with hand-stretched dough and heirloom fillings. Just puff pastry from the freezer, a blend of feta and ricotta, and an egg to hold it all together. I worked quietly while the kids napped, brushing each piece with egg wash, sprinkling on sesame seeds. Somewhere between sealing the edges and watching the first tray puff up in the oven, I started to feel my breath slow. For the first time in what felt like weeks, the kitchen didn’t feel like another chore. It felt like a pause. Like a small act of care I could give myself.
That tray of bourekas didn’t just feed us that day, it grounded me. It reminded me that I was still here, still capable of creating something beautiful, even in the middle of the storm. And in that golden, bubbling pan, I found a piece of myself again.
A Little Extra Love, Wrapped in Pastry
We called them bourekas pinukim, pinukim being Hebrew for pampering, or being spoiled, but in the best possible way. Because that’s what they are: flaky little envelopes of comfort, made to say, you deserve this. In many Israeli homes, they’re the kind of thing you serve for Shavuot brunch or enjoy cold on Shabbat, when reheating isn’t allowed. We’re not religious, but this tradition stuck anyway.
Now, Saturday lunch often means a spread of leftover bourekas, sliced eggs, olives, a cucumber salad, and a quiet sigh of relief that no one’s expecting anything elaborate.
And there's something poetic about that, bourekas pinukim as a kind of built-in grace. Something you make when you’re too tired for anything else, but still want to show love. The kind of food that reminds you care doesn’t have to be complicated.
What I love about pinukim bourekas is how forgiving and flexible they are. If you’ve made a big batch of cheese bourekas for the holiday, this is the gentle next step.Transforming leftovers into something that feels just as special. Add a few extra toppings, fold them differently, tuck in something new. Sometimes we warm them in a pan with sautéed mushrooms or sprinkle za’atar on top if the kids are napping and it’s just us.
If you’re looking to make these part of your own tradition, start with the classic Cheese Bourekas recipe, a mix of feta, ricotta, and yogurt wrapped in golden pastry. Or try the Mushroom Bourekas, perfect for a grown-up brunch. But even on your most exhausted days, pinukim bourekas can be as simple as a cheese filling folded into puff pastry and served with olives and love.
What Pinukim Really Means, One Crimp at a Time
This year, my son helped me fold them. He used a tiny fork to crimp the edges, just as I once did with my mother. I watched his hands, messy, excited, yet patient in the way that only a child learning something sacred can be. He asked what pinukim meant. I told him it was what you give someone when you want them to feel extra loved. “Like when I draw you pictures?” he asked. “Exactly like that.”
On Shavuot, we mark the giving of Torah, of wisdom, of nourishment, of tradition passed down. But not all lessons are spoken. Some are folded gently, sealed with care, and shared across tables and generations. And some of the deepest gratitude in motherhood comes not in grand declarations, but in quiet rituals. When you realize you’re still allowed to feel joy, still allowed to receive, not just give.
In those moments, bourekas aren’t just food. They’re soft places to land. They’re reminders that even in exhaustion, there can be abundance. That even in the blur of motherhood, there are pieces of yourself worth honoring. Folded with care.
Ingredients
For the Puff Pastry
- Store-bought puff pastry – When you’re short on time store-bought puff pastry is a gift. It’s flaky, buttery, and saves you from the labor of homemade dough without compromising on texture. You can also use homemade phyllo or even rough puff, but I always keep a pack in my freezer for those days when love needs to look easy.
- Feta Cheese – The sharp saltiness of feta is non-negotiable in our bourekas. I use full-fat feta for its briny flavor and it brings structure to the filling and balances the creamier cheeses. I often reach for a sheep’s milk feta for its tang, but cow’s milk works in a pinch. Taste your feta first! Some can be quite salty, and you may not need to add any extra salt at all.
- Ricotta cheese – Ricotta softens the filling, giving it that creamy, pillowy texture. It mellows out the feta and makes the bourekas feel like a real treat. If you’re dairy-free, a thick cashew-based cheese or tofu ricotta can work, though the flavor will be milder.
For The Pinukim Filling
- Hard-Boiled Eggs – A classic in Israeli-style stuffed bourekas, hard-boiled eggs add richness and body to the filling. You’ll want the yolks just-set, not chalky.
- Pickles – Tangy and briny, pickles are what cut through the richness and make this filling sing. If all you have is dill, slice them thin and they’ll still do the job. They cut through the richness and wake everything up.
- Tomato – Fresh tomato adds brightness and juiciness, and makes this feel more like a meal than a snack. I always use a firm Roma or vine tomato, never a watery one. If your tomato’s extra juicy, drain the pieces first.
- Olives (Optional) – My husband loves olives in everything, so I usually sneak a few into the bourekas for him. They deepen the umami and add complexity. Black or green, just make sure they’re pitted.
See the recipe card below for full list and exact quantities.
How to Make Bourekas Pinukim Recipe
These crispy bourekas are more than just a pastry, they’re also an act of care. Flaky, cheesy, and layered with tender fillings, they’re meant to pamper. Here's how to make this recipe:
Prepare the Filling
In a mixing bowl, combine the crumbled feta, ricotta, Greek yogurt, one egg, black pepper, and a small pinch of salt. Mix until smooth and creamy. The filling should hold together on a spoon but still spread easily.
Roll and Cut the Pastry
Lightly flour your work surface and unroll the puff pastry sheets. Using a knife or pastry cutter, divide each sheet into 9 even squares. Work quickly if your kitchen is warm, the dough is easiest to handle when cold.
Fill and Fold
Spoon about 1 tablespoon of the cheese filling into the center of each pastry square. Fold each square diagonally into a triangle, pressing the edges gently to seal. Use the tines of a fork to crimp the edges, this helps seal in the filling and adds a homemade touch.
Prep for Baking
Place the filled bourekas on a parchment-lined baking sheet. Beat the second egg and brush it lightly over the tops of each pastry. Sprinkle with sesame seeds for a toasty, golden finish.
Bake
Bake in a preheated 375°F (190°C) oven for 20–25 minutes, or until puffed and deeply golden. Let the bourekas cool for at least 5 minutes, this makes them easier to handle and ready for stuffing.
Make the Tahini Sauce
While the bourekas bake, prepare the sauce. In a small bowl, combine the tahini, lemon juice, minced garlic, and a pinch of salt. Slowly stir in water, one tablespoon at a time, until the sauce becomes smooth and pourable. It should be silky, not runny.
Fill the Bourekas
Once cooled slightly, cut a small opening into the top of each boureka using a sharp knife or kitchen scissors. Gently layer in slices of hard-boiled egg, chopped pickles, tomato, and olives if using. Don’t overstuff!Just enough to create a contrast of textures.
Finish with Sauce and Heat
Drizzle a generous spoonful of tahini sauce over the filling. If you like a little heat, add a small dollop of schug or harissa for that extra kiss of flavor.
Serve and Enjoy
Close the bourekas gently with your hands or leave them slightly open. Serve immediately while still warm, or at room temperature for a comforting brunch, a quiet Shabbat lunch, or a midday pick-me-up full of love.
Storage
If you’ve made a full tray of Bourekas Pinukim and managed to resist polishing them off in one sitting, you’re in luck! They store well and make for the most comforting leftovers.
To store, let them cool completely, then tuck them into an airtight container. Keep them in the fridge for up to 4 days. I like to layer a piece of parchment between each one if I’m stacking them, to keep the pastry from sticking or going soggy.
To reheat, pop them in a toaster oven or air fryer for a few minutes until the outside is crisp again and the filling is just warmed through. (Skip the microwave. It turns the pastry soggy, and no one deserves soggy pampering.)
Top Tips
Don’t Overfill the Bourekas - it’s tempting to stuff them generously, especially when the cheese filling smells so good, but too much will cause the seams to burst open in the oven. I learned this the hard way during a rushed Friday prep. A heaping tablespoon is just enough for a clean fold and a gooey center.
Hard-Boiled Egg Texture Matters - for the best bite, cook your eggs until just set. Creamy yolks, not chalky. I once overboiled them, and the texture threw off the whole balance of the filling. If you're batch cooking, peel and store eggs ahead of time so they're ready to go when you assemble.
Recipe
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Bourekas Pinukim (Stuffed Bourekas)
Ingredients
For the Cheese Bourekas
- 1 (2 sheets) package store-bought puff pastry thawed
- 2 cups crumbled feta cheese
- ¾ cup ricotta cheese
- ¼ cup plain Greek yogurt
- 1 large egg plus 1 more for egg wash
- ¼ teaspoon black pepper
- Pinch of salt optional (depending on feta)
- Sesame seeds for topping
For the Pinukim Filling
- 2 hard-boiled eggs chopped
- 2 pickles chopped
- 1 tomato chopped
- ¼ cup chopped olives optional
- Salt and pepper to taste
- Schug or harissa for serving (optional)
For the Tahini Sauce
- ½ cup tahini sesame paste
- ¼ cup water add more if needed
- 1 tablespoon lemon juice
- 1 small garlic clove minced
- Salt to taste
Instructions
- In a medium bowl, combine the crumbled feta, ricotta, Greek yogurt, one egg, black pepper, and a pinch of salt. Mix until creamy and well combined. The mixture should be spoonable, not runny.
- On a lightly floured surface, unroll the thawed puff pastry. Cut each sheet into 9 equal squares using a knife or pastry cutter. Keep the pastry cold as you work for easier folding.
- Spoon about 1 tablespoon of the cheese mixture into the center of each pastry square. Fold each square diagonally into a triangle. Press edges to seal, then crimp with a fork to lock in the filling.
- Arrange bourekas on a parchment-lined baking sheet. Beat the second egg and brush it over each boureka. Sprinkle with sesame seeds.
- Bake at 375°F (190°C) for 20–25 minutes, or until puffed and golden brown. Let them cool for 5 minutes before handling.
- While the bourekas bake, stir together tahini, lemon juice, minced garlic, and salt in a small bowl. Slowly whisk in the water, one tablespoon at a time, until smooth and pourable.
- Using a sharp knife, cut a small slit in the top of each boureka. Gently stuff with chopped egg, pickles, tomato, and olives if using. Don’t overfill—just a spoonful or two does the trick.
- Drizzle tahini sauce over the filling. Add a little schug or harissa if desired. Gently close the top or leave slightly open for a layered look. Serve warm or at room temperature.
Nutrition
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