Authentic Israeli Potato Bourekas Recipe: Flaky and Savory

Israeli potato bourekas are celebrated for their golden, flaky pastry and creamy, savory filling. Enjoy them for breakfast, tucked into a sandwich, or as a portable, hand-sized snack.

Growing up in Israel, potato bourekas were my comfort food — and they still are. There’s nothing quite like a fresh, flaky boureka with a soft, well-seasoned potato filling. In Israel, bakeries present bourekas on large trays in many shapes and flavors: potato bourekas are typically rectangular, cheese is triangular, spirals hint at a pizza-style filling, braids often hold meat, and rings are commonly filled with feta. Part of the charm is matching each filling to its traditional shape, but you can, of course, experiment with fillings like kashkaval or mixed potato and cheese.

If you enjoy Israeli and Jewish-inspired baking, these bourekas pair well with other classics from the same tradition.

Ingredients

Puff pastry (store-bought or homemade)
Medium potatoes (Yukon Gold or Russet work well)
Vegetable broth or milk
Olive oil (or salted butter/margarine)
Salt and pepper to taste
Egg yolks
Large egg for the egg wash
Sesame seeds for topping (optional)

How to Make

Make the Filling

Step one: Peel and cut the potatoes into roughly 1-inch pieces. Place them in a pot, cover with cold salted water, and bring to a boil. Cook until tender, about 15–20 minutes.

Step two: Drain the potatoes and return them to the warm pot. Add the vegetable broth or milk and gently mash over low heat to incorporate the liquid.

Step three: Remove from heat and stir in salt, pepper, olive oil (or melted butter), and the egg yolks.

Step four: For a very smooth filling, use an immersion blender or food processor briefly, or mash well with a potato masher. Cool the mixture for about 10–15 minutes before assembling.

Peel and cut the potato and cook until soft and tender. — Peel and cut the potatoes; cook until tender.

Drain the water, add vegetable oil and mash. — Peel and cut the potatoes; cook until tender.

Assemble and Bake

Step one: Preheat the oven to 400°F (200°C). On a lightly floured surface, cut one sheet of puff pastry into 3×4 rectangles (or your preferred size). Arrange them on a baking sheet lined with parchment paper.

Step two: Beat the large egg for an egg wash. Brush the edges of each base rectangle lightly with the egg wash.

Step three: Place about two tablespoons of the potato filling in the center of each rectangle.

Step four: Cut the second puff pastry sheet into matching rectangles and place them on top of the filled bases. Press the edges gently with your fingers to seal.

Step five: Brush the tops with egg wash and sprinkle with sesame seeds or another topping of your choice.

Step six: Bake on the middle rack for 22–25 minutes, or until the pastry is puffed and deeply golden. Rotate the pan halfway through baking for even color. Remove from the oven and let cool for 5–10 minutes before serving.

puff pastry rectangles over a baking sheet lined with parchment paper. — Cut the puff pastry into rectangles and place on a baking sheet.

A hand brushing puff pastry rectangles. — Cut the puff pastry into rectangles and place on a baking sheet.

unbaked bourekas topped with sesame seeds. — Egg-washed and ready for the oven.

Baked potato bourekas over a baking tray. — Egg-washed and ready for the oven.

Yields

This recipe makes about 9–12 pastries, depending on how large you cut the rectangles.

Store, Make Ahead, Freeze, and Reheat

Store: Keep cooled bourekas in an airtight container in the refrigerator for up to five days.
Make ahead: Prepare the potato filling up to two days in advance and refrigerate. You can assemble the pastries and freeze them unbaked for up to two months; bake from frozen after bringing them briefly to room temperature if needed.
Freeze: To freeze baked bourekas, cool completely, wrap individually in plastic wrap or foil, place in a freezer bag, and freeze for up to eight weeks.
Reheat: Reheat frozen or refrigerated bourekas in a 300°F (150°C) oven until warmed through and crisp, typically 15–25 minutes depending on size and starting temperature.

Israeli potato bourekas topped with sesame seeds.

Potato Bourekas Recipe

Flaky puff pastry filled with a creamy, seasoned potato mixture — a beloved Israeli bakery classic.

Prep time: 30 mins | Cook time: 20 mins | Servings: 9–12

Author: Dikla Levy Frances

Ingredients

3 medium potatoes (russet or Yukon/golden)
1/2 cup vegetable broth or milk (about 120 ml)
2 tablespoons olive oil (30 ml)
2 large egg yolks
Salt and pepper, to taste
2 puff pastry sheets
1 large egg, beaten (for egg wash)
Sesame seeds (optional)

Instructions

Peel, wash, and cut the potatoes into 1-inch pieces. Place in a pot and cover with water.
Bring to a boil and cook until tender, about 15 minutes. Drain well.
Return potatoes to the warm pot, add the vegetable broth or milk, and mash over low heat.
Remove from heat and stir in salt, pepper, olive oil, and egg yolks. Blend or mash until smooth. Cool for 10 minutes.
Preheat the oven to 400°F (200°C). Cut one puff pastry sheet into 3×4 rectangles and place on a parchment-lined baking sheet.
Brush the edges with egg wash, add about two tablespoons of filling to each rectangle, and top with matching pastry rectangles. Press edges to seal.
Brush tops with egg wash and sprinkle with sesame seeds if desired. Bake on the middle rack 22–25 minutes, rotating once, until golden.
Cool 5–10 minutes before serving.

Notes

Bourekas are best fresh and warm, but they refrigerate well for up to five days.
Try other toppings such as black sesame, bagel seasoning, or dried onion for variation.
The filling can be prepared up to two days ahead. Assemble and freeze unbaked bourekas for up to two months; bake from frozen or after partial thawing.
To reheat frozen baked bourekas, bake at 300°F (150°C) until warmed through and crisp.