Cook The Book: Cheese Bourekas

• 1 pound, 2 ounces gvina levana (fresh white cheese) or ricotta (5% fat)
• 9 ounces kashkaval or Parmesan cheese, grated
• 9 ounces brinza or feta cheese, crumbled
• 2 egg yolks
• 1 tablespoon corn starch
• Freshly ground black pepper
• 3 pounds, 5 ounces puff pastry dough
• 1 egg, beaten with 1 tablespoon water, for brushing
• Sesame seeds for garnishing

1. Preheat the oven to 350u0b0F (180u0b0C).
2. Beat all the ingredients for the filling until smooth.
3. Roll the dough into a 1/4 inch (1/2 cm) thick sheet. Cut into 5-inch (12-cm) squares. Put one tablespoon of the filling in the center of each square, fold diagonally to form a triangle and pinch the edges together. Arrange the bourekas with sufficient space between them on a tray lined with baking paper.
4. Brush the triangles with the beaten egg and sprinkle sesame seeds on top.
5. Bake for about 30 minutes until the bourekas are golden and plump and smell delicious.

gvina, kashkaval, feta cheese, egg yolks, corn starch, freshly ground black pepper, pastry dough, egg, sesame seeds for garnishing

Taken from www.seriouseats.com/recipes/2011/06/cheese-bourekas-recipe.html (may not work)