Serves 14
142 min
Apple Cinnamon Bourekas
Recipe GLPRea6785491df5ca
Delicate phyllo pastry triangles filled with spiced apple compote. These warm, flaky bourekas feature tender cinnamon-scented apples wrapped in crispy buttered phyllo and finished with a light cinnamon-sugar dusting. A versatile pastry that works beautifully as a side dish or light dessert.
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Ingredients
1 lb Baking apples (Golden Delicious, Gravenstein, or Fuji), cored and peeled
¼ cup Brown sugar
1 tsp Ground cinnamon, divided
1 package Phyllo dough (1 package)
⅛ tsp Salt
2 tbsp Granulated sugar
½ cup Unsalted butter, melted
1 tsp Vanilla extract
Directions
Remove the phyllo dough from the freezer several hours before beginning (or defrost overnight in the refrigerator). Allow it to reach room temperature for easier handling.
Preheat your oven to 325°F.
Slice the cored and peeled apples into very thin slices, approximately 1/8 inch thick.
In a mixing bowl, combine the apple slices, brown sugar, vanilla extract, ½ teaspoon of cinnamon, and salt. Toss gently until the apple slices are evenly coated with the mixture.
Let the apple mixture macerate (rest) for 3–5 minutes. The apples will release their juices and the sugar will begin to dissolve, creating a light syrup.
Lightly dampen a clean kitchen towel (do not soak) and keep it nearby while working with the phyllo. This will prevent the unused sheets from drying out.
Unroll the phyllo dough. Depending on your sheet size, cut or fold to create rectangles approximately 4 inches wide by 14 inches long, made of two layers. If sheets are small (about 8×11 inches), fold them in half lengthwise. If sheets are larger, cut them in half lengthwise and then fold each piece in half lengthwise to create a double layer.
Cover any unused phyllo sheets with the damp towel to prevent them from drying and cracking. Work with one folded rectangle at a time.
Brush a thin layer of melted butter onto the surface of the first phyllo rectangle using a pastry brush.
Place a small mound of apple filling (about 2–3 slices) at the lower left corner of the phyllo rectangle, arranging it in a small triangular shape along the left edge.
Fold the lower left corner of the rectangle up and over the filling to form a triangle, then fold the upper left corner down and over the same spot, maintaining the triangular shape.
Continue folding the phyllo in the same triangular flag-folding motion, working your way up the length of the rectangle until the entire strip is folded into a neat triangle pastry.
Place the completed boureka seam-side down on an ungreased baking sheet.
Repeat the filling and folding process with the remaining phyllo sheets and apple filling. You should yield approximately 14–15 bourekas. Use a second baking sheet if needed.
Brush the top of each boureka with a thin layer of melted butter. Use a light hand to avoid making them greasy.
In a small bowl, whisk together the granulated sugar and remaining ½ teaspoon of cinnamon.
Sprinkle the cinnamon-sugar mixture evenly over the top of each buttered boureka.
Place the baking sheet(s) on the middle rack of your preheated 325°F oven.
Bake for 20–25 minutes, until the phyllo is golden brown and the apple filling begins to bubble slightly at the edges.
Remove from the oven and serve warm.
