Title: Borekas Stuffed with Cheese & Spinach
Categories: Bread Cheese Jewish
Yield: 12 Servings
| 2 | c | Flour |
| 5 | tb | Oil |
| | | Juice of 1 lemon |
| 1 3/4 | c | Water |
| | | Salt |
| 1 | c | Margarine |
| | | CHEESE STUFFING: |
| 2 | | Potatos--boiled and peeled |
| 1 | | Egg |
| 1/2 | lb | Cheddar cheese |
| 1 | tb | Margarine |
| | | SPINACH STUFFING: |
| 1 | lb | Spinach |
| 2 | | Cloves garlic |
| 2 | tb | Butter |
| | | Lemon juice to taste |
| | | Salt and pepper to taste |
| 1 | | Egg--beaten |
| 5 | oz | Sesame seeds |
DOUGH: Prepare dough by mixing flour, oil, lemon juice, water and salt.
Sprinkle a handful of flour on a board and roll out the dough. Spread the
margarine over the dough. Fold dough into thirds. Refrigerate for half
hour, and then roll dough out again. Fold in thirds and return to
refrigerator. Repeat rolling, folding, and refigerating 1 more time, then
roll dough out into a large thin rectangle. For Cheese Stuffing, mash the
potatos, egg, grated cheese and margarine. Mix well. For Spinach Stuffing,
cook the spinach in the water that clings to its leaves garlic in the
butter, then chop fine and add to spinach. Add lemon juice, salt and pepper
and mix well. To ASSEMBLE: Cut the dough into 3-inch sqaures. Place 1 tsp
cheese or spinach stuffing (or 1/2 tsp of each) on each square, fold dough
in half to form a triangle, and pinch edges to seal well. Brush each filled
square with the beaten egg and sprinkle with the sesame seeds. Bake in a
preheated 350 F. (moderate) oven until golden--approximately 30 minutes.
Makes 12 pastries.