Bourekas are not just for spinach anymore! I partnered with Tnuva to use all the dairy to make these caramelized onion and goat cheese breakfast bourekas. They are as delicious as they sound!
Not sure why I don’t make bourekas more often. They are so easy and so tasty! I partnered with kosher cheese mavens Tnuva, and was excited they offered almost all the ingredients I needed to make these breakfast boureka! I used their puff pastry squares, butter to saute the eggs, and goat cheese (true story: I ate the leftover goat cheese with a spoon because I love it. No judging). I even used their harissa as a dipping sauce.
Since 1926 (almost 100 years!) Tnuva has been the world’s leading premium kosher cheese provider. They’ve expanded to include many other products like puff pastry and harissa, all made in Israel! I love that I can eat delicious products (CHEESE) and support Israel all at the same time.
The puff pastry squares are pre-cut which makes making these breakfast bourekas so easy. Plus, they are parve which makes me want to make meat bourekas next. Maybe Tex-Mex inspired with steak, peppers and onions dipped in guacamole?? Drool.
How gorgeous are caramelized onions? The trick is patience. That may also be the trick to life.
These breakfast bourekas are extra tasty. Inspired by my favorite omelet at the South Congress Cafe in Austin- goat cheese and caramelized onions with homemade salsa. It’s perfect every time and the only thing I order there. And they serve it with a latke instead of hashbrowns, which of course I love!
Fun fact: at this point, you can freeze the bourekas and bake them right from the freezer whenever you want one. That means warm and crispy fresh breakfast bourekas before work!! Aren’t you impressive.
When it was bake time, I took the breakfast theme to the next level with everything bagel spice.
Baked and ready to eat!
So gorg. Don’t worry if a little filling pokes out! Rustic works with these.
Definitely serve at your next brunch. Or even have a make your own boureka party?!? Is that the best or what?!
HELLO CARAMELIZED ONIONS.
- 2 large white onions, sliced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt, divided
- 1 pack Tnuva Frozen Puff Pastry Dough Squares, defrosted
- 2 tablespoons Tvuna unsalted butter
- 6 large eggs, whisked together, plus one for egg wash
- 1 jalapeno, diced (optional)
- 1 package Tnuva Goat Cheese
- 1 tablespoon everything bagel spice or sesame seeds
- 1 jar Tnuva Harissa
- The longest part of making these breakfast bourekas is making the caramelized onions. But be patient!
- Heat a wide, thick-bottomed saute pan over medium-high heat and add oil to heat. Add onions with a little salt (about ¼ tsp). As soon as onions start to brown, reduce to medium-low. Keep cooking for up to 40 minutes or an hour until the onions are very caramelized, stirring often. If they start to burn a little, add a little water.
- Now, boureka time! Pre-heat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Make the eggs by heating a nonstick pan over low heat and add butter and melt. Add eggs and cook until they just start to set- you want them still as runny as you can. This is important because they still cook in the oven. Sprinkle cooked eggs with a little salt.
- Place the pastry squares on a clean surface. Fill each one with a little egg, caramelized onion, jalapeno and goat cheese. You want about a heaping tablespoon of filling total. Packed but able to close!
- Fold over to make a triangle and secure the seam. I used a fork to press down lightly to make them extra secure.
- Place the bourekas evenly spaced out on the baking sheet, use a pastry brush to wash with the egg and sprinkle with everything bagel spice.
- Bake for about 30 minutes or until cooked through and golden brown and crispy.
- Serve with harissa as dipping sauce!
- You can also freeze the bourekas before baking (and before the egg wash), wash with egg and sprinkle with seeds, and cook directy from the freezer at 350 degrees for about 40 minutes.
This post is sponsored by Tnuva but all opinions are my own. Thanks for reading and supporting brands that support WJWE!