Description
Flaky triangular pastries made with phyllo dough filled with a savory‑sweet and earthy mushroom and caramelized onion mixture (vegan).
Ingredients
- ½ package store‑bought phyllo (filo) dough
- 2 lb mushrooms (mix of baby portobello and white button works best)
- 2 red onions, or a combination of sweet Vidalia and red onions
- 2 Tbsp margarine or butter (use vegan butter or Earth Balance to keep vegan)
- 1 Tbsp olive oil
- 2 tsp dry thyme (or 2 Tbsp fresh thyme, fresh preferred)
- ½ tsp salt, or to taste
- Juice of ⅛ lemon
- 1 Tbsp margarine or butter, melted (for brushing)
Instructions
- Defrost phyllo dough in the fridge overnight or at room temperature until pliable.
- Preheat oven to 350 °F (≈175 °C).
- Finely chop onions.
- Heat pan over medium, melt 2 Tbsp margarine (or butter) with 1 Tbsp olive oil, add onions, cook 5–10 min until translucent, then reduce heat and caramelize for ~20 min.
- Slice mushrooms (keeping them meaty but small), add to pan, cook over medium until browned (~10–15 min), stirring occasionally.
- Stir in thyme, salt, and lemon juice; taste and adjust seasoning.
- Prepare work surface with parchment paper and lightly oil two baking sheets.
- Mix 1 Tbsp melted margarine with 1 tsp water.
- Lay one phyllo sheet, brush with margarine‑water mix, fold in half lengthwise, brush again; keep remaining sheets covered to prevent drying.
- Spoon ~1 Tbsp filling at end of strip; fold diagonally into a tight triangle, continuing folds until strip ends; trim excess dough; brush triangle with margarine mixture; place on prepared sheet.
- Repeat until dough or filling is used up.
- Bake 15–20 min until golden brown; check after 10 min to prevent burning.
- Serve warm, hot, or at room temperature. Best eaten fresh—reheat in oven, not microwave, to preserve crispness.
Notes
- Filling can be made a day ahead—just fill and bake when ready.
- Keep unused phyllo sheets covered with a moist towel to prevent drying.
- If freezing raw bourekas, bake straight from frozen, adding 2–5 min to baking time.
- To reheat, use oven at 350 °F for ~5 min; avoid microwave to keep crisp texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Israeli / Middle Eastern
Nutrition
- Serving Size: 1 boureka (approx)
- Calories: 82 kcal
- Sugar: 2 g
- Sodium: 240 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 1 mg
