Thanksgiving Bourekas
Recipe type: Appetizer
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 9
Got Thanksgiving Leftovers? Make Thanksgiving Bourekas! This recipe can easily be doubled.
  • ¾ cup mashed potatoes
  • ¼ cup minced roasted turkey
  • ¼ cup diced roasted brussels sprouts
  • Salt and pepper to taste
  • 1 piece of puff pastry, defrosted
  • Flour for dusting
  • 1 egg, whisked
  • Sesame seeds
  • ½ cup cranberry sauce
  • 2 tablespoons deli mustard
  1. Pre-heat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, mix together mashed potatoes, turkey and brussels sprouts. Season to taste with salt and pepper. You can throw a little stuffing and/or gravy in there too!
  3. On a clean, lightly floured surface, roll out the puff pastry to about 12x12 inches and slice into 9 even squares.
  4. Place 1 heaping tablespoon of the filling on each square. I like mine packed!
  5. Fold over to make a triangle and secure the seam. I used a fork to press down lightly to make them extra secure.
  6. Place the bourekas evenly spaced out on the baking sheet, use a pastry brush to wash with the egg and sprinkle with sesame seeds.
  7. Bake for about 30 minutes or until cooked through and golden brown and crispy.
  8. While the bourekas are baking, combine cranberry sauce and mustard in a blender (or by hand) until uniform.
  9. Serve bourekas hot from the oven with cranberry mustard!
  10. You can also freeze the bourekas before baking (and before the egg wash) and cook directy from the freezer at 350 degrees for about 40 minutes.
Recipe by What Jew Wanna Eat at