Borekas

By michaelmeiner

Ingredients

• RICH DOUGH
• 1/2 cup butter -- melted and cooled
• 1/2 cup canola oil
• 1/2 cup lukewarm water
• 1/2 teaspoon salt
• 3 1/2 cups flour
• POTATO CHEESE FILLING
• 1 1/4 cups plain mashed potatoes
• 1 cup (packed) shredded cheese
• 1/2 cup finely grated parmesan or Romano cheese
• 2 large eggs
• pinch pepper
• EGGPLANT FILLING
• 1 1/2 cups eggplant pulp -- (from 2 large broiled eggplants) drained
• 1 cup grated parmesan or Romano cheese
• 2 large eggs
• 1/4 teaspoon salt
• Matzo meal -- optional

Details

Servings 36

Preparation

Step 1

For the dough, combine the melted butter, oil, water and salt in a bowl and mix well. Gradually stir in the flour to make a soft, slightly greasy dough. Mix only until the dough comes away from the sides of the bowl; do not overmix. Gather the dough into a ball, and wrap it with plastic wrap. Let it rest for 15 to 30 minutes. (Do not refrigerate the dough. It can rest at room temperature for up to an hour if necessary.)

For the filling, combine all ingredients to make a soft, stiff paste.

Shape the dough into 36 balls, each approximately the size of a small walnut. For each boreka, use your fingertips to flatten one of the balls until it forms a thin oval approximately 3 by 4 inches. Put 1 Tablespoon of the filling on one side of the oval and fold it in half crosswise to cover the filling, forming a half-moon shape. Pinch the edges together and secure them with the tines of a fork. Put each boreka on an ungreased baking sheet or one lined with parchment paper.

Preheat oven to 375. Brush each boreka with egg and sprinkle with sesame seeds or grated cheese. Prick each boreka with a fork once to allow steam to escape. Bake for 30 to 35 minutes, until golden brown and crisp.