Potato Burekas: A Home-Style Recipe
Mazza · Makes 16 pastries · Published October 22, 2026
Puff pastry makes a convenient shortcut for potato-filled burekas. Cool the mash completely so the pastry stays cold and rises well.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 400 g thawed puff pastry
- 500 g potatoes, peeled
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 1/2 tsp salt, plus to taste
- 1/4 tsp black pepper
- 1 egg for glaze
- 1 tbsp sesame seeds
Method
- Boil potatoes until tender, drain and mash. Cook onion in oil until soft and golden, mix into potatoes with salt and pepper, and cool completely.
- Heat oven to 400°F. Roll pastry lightly and cut into 16 squares, keeping it cold as you work.
- Add a spoonful of filling, fold into triangles and press edges firmly. Arrange on a lined tray.
- Brush with egg, scatter sesame and bake 20–25 minutes until puffed and golden. Cool on a rack and refrigerate leftovers promptly.
A better result
Chill assembled pastries for 15 minutes if the dough becomes soft. Warm puff pastry will not rise as cleanly.
Serve it together
Serve beside salads and dips. Order burekas when you want crisp pastries without boiling and cooling a filling first.
Prefer it ready to serve?
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