Sweet Ricotta & Strawberry Bourekas

Sweet Ricotta & Strawberry Bourekas. Photo: Danielle Oron


1 sheet of puff pastry, cut into 3 1/2- to 4-inch squares

3/4 cup finely diced strawberries

1/2 teaspoon sugar

3/4 cup ricotta

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11/2 tablespoons sugar

1/2 teaspoon vanilla bean paste or vanilla extract

1 egg

coarse sugar


Mix the diced strawberries and sugar (1/2 teaspoon) in a small bowl and allow to sit for 5 minutes. In a separate bowl, combine the ricotta with the sugar (1 1/2 tablespoons) and the vanilla bean paste.

Prepare an egg wash by whisking the egg with a splash of water. Line a sheet pan with tin foil and coat with a bit of cooking spray.

Fill each square with about 2 teaspoons of ricotta filling and about a teaspoon of strawberries, leaving at least a 1/4-inch border. Brush some egg wash along the edges of the puff pastry and seal them into triangles. Use a fork to press down along the edges. Brush the tops with egg wash and sprinkle with lots of coarse sugar.

Transfer the bourekas to the prepared sheet pan and place in the freezer for at least 30 minutes. At this point you can transfer them to storage bags and keep frozen until you’re ready to bake them.

Pre-heat the oven to 400 degrees and bake until golden brown and flaky, about 18-20 minutes. Yields 12 bourekas. 


Danielle Oron is a chef, photographer and blogger (“I Will Not Eat Oysters”) the owner of a milk and cookies bakery in Toronto, and now a cookbook author. She is Israeli, Moroccan, Canadian and American and was classically trained at the French Culinary Institute. The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at TheNosher.com.