Cheese Bourekas

A classic cheese bourekas recipe for Shavuot, folded with love, filled with creamy cheese, and baked to golden perfection.

Jump to:

• Bourekas and the Softness of Shavuot
• The Crinkle of Tradition, The Cheese Inside
• Gluten-Free Bourekas
• Ingredients 
• How to Make Cheese Bourekas
• Storage
• Top Tips
• Recipe

The first sign that Shavuot is near isn't the calendar, or even the baskets of early summer fruit that begin to appear at the market. It's the rustling sound of dough being rolled and pinched, and the buttery scent of bourekas baking in the oven. In our home, that crinkle of puff pastry against a baking tray is louder than any ritual. It’s the language of tradition, passed down not with words, but with fingertips.

I remember my grandmother by her hand. Soft, steady, always dusted in flour. She used to hum as she worked, stories of the old country woven between each fold of dough. She taught me that the perfect baked good isn’t about the shape or even the filling, it’s about how gently you seal it, how much of yourself you press into each edge. 

Bourekas and the Softness of Shavuot

That’s how this crispy cheese bourekas became our Shavuot staple. It's a reminder of the home I had, the family that filled it. The streets that were full of noise and people and honking and the scent of freshly baked bourekas.

These cheese bourekas are just like that. They are simple, just a mixture of creamy farmer’s cheese and salty feta tucked inside delicate pastry, but they carry so much weight.

For a holiday that celebrates milk and the abundance of the land, there’s no better metaphor: bourekas may look tough, crisp, and golden on the outside, but inside, they’re soft and nourishing. Just like Shavuot, they’re a reminder that gentleness is not weakness, it’s strength disguised.

Over the years, our table has grown more generous. What began as cheese bourekas made from a neighbour's old recipe grew into new variations that reflected who we’ve become.

I started making mushroom bourekas, with its earthy and savory flavors, filled with thyme and caramelized onions, they speak to my vegetarian years and the woods of Eastern Europe. Then came the Balkan bourekas, inspired by a Yugoslavian friend's family traditions, rolled thick, crisp and spiced, filled with eggplant and cheese. Each one is different, but each one shares the same spirit.

The Crinkle of Tradition, The Cheese Inside

That’s what I love about bourekas, they’re a recipe that adapts. They carry flavors across continents, generations, and identities without losing their soul. Whether you’re in Tel Aviv or Toronto, whether your filling is mushroom, potato, or spinach and cheese, they still crinkle in the same way when you bite into them.

That texture, the soft interior breaking through a crisp shell, reminds us of how traditions can hold emotion, how food teaches even when we’re not paying attention. And on Shavuot, that message matters more than ever.

Shavuot often slips quietly into the year. It doesn’t have a seder plate or a sukkah. But what it offers is just as profound: a chance to sit, to reflect, and to nourish. Bourekas, with their hidden warmth and delicate exteriors, mirror that softness. They invite us to consider what we carry forward, and what we choose to let melt away.

When I bring out the tray of bourekas now, golden, still warm, often disappearing faster than I can refill the plate. I see my children learning in the same way I once did. Not through lectures, but through repetition. Not through teachings, but through rhythm. The rustle of parchment, the softness of dough, the warmth that lingers long after the last bite.

This Shavuot, we’ll gather again around a table filled with all kinds of bourekas: the ones from my city's best bakery, the ones I’ve made my own, and the ones my children now help to shape. It will be messy and loud and soft and sacred. And in every flaky bite, we’ll taste what this holiday has always been about. Receiving something beautiful, and passing it on with care.

Ingredients 

• Puff Pastry – I always use store-bought puff pastry for Shavuot bourekas, usually the kind that comes in two folded sheets. It's not only a time-saver during holiday prep, but it bakes up beautifully golden and flaky, just like the bourekas I grew up eating. If you're feeling ambitious, homemade phyllo or even rough puff can be used, but there's no shame in taking help from the freezer aisle. Just make sure it’s all-butter for the best flavor and texture.
  
• Feta Cheese – The heart of traditional cheese bourekas. I use full-fat feta for its sharp, briny flavor that cuts through the richness of the pastry. Look for blocks stored in brine rather than pre-crumbled, which tend to be drier. Bulgarian or French sheep’s milk feta are especially good if you want that creamy bite. If the feta is too salty for your taste, soak it in cold water for 10 minutes and drain before using.
  
• Ricotta Cheese – Ricotta rounds out the filling, giving it a soft, creamy body that balances the crumbly feta. I like using a firmer, whole-milk ricotta so the filling doesn’t get watery. If you’re dairy-free, a thick cashew-based cheese or tofu ricotta can work, though the flavor will be milder.
  
• Plain Greek Yogurt – This might seem unusual, but I learned from my mother-in-law that a spoonful of yogurt gives the cheese filling a gentle tang and helps everything meld. It also makes the mixture smoother and easier to spread. If you're out, sour cream or labneh work too, just keep it thick.
  
• Sesame Seeds – To me, no cheese boureka is complete without sesame seeds scattered on top. They add a subtle nuttiness and that nostalgic bakery look. I still remember picking them off as a kid, until I finally realized they were part of the charm.

See the recipe card below for full list and exact quantities.

How to Make Cheese Bourekas

These cheese bourekas are flaky, creamy, and deeply nostalgic, perfect for celebrating Shavuot or adding a comforting bite to any dairy-filled meal. Here’s how to make them step-by-step:

Preheat the Oven

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

Make the Cheese Filling

In a mixing bowl, combine crumbled feta, ricotta cheese, Greek yogurt, 1 egg, and a generous pinch of black pepper. Stir until smooth and cohesive. The mixture should be creamy but thick enough to spoon. Taste and adjust salt only if needed, feta varies in saltiness.

Prepare the Pastry

Lightly flour your work surface and gently roll out the thawed puff pastry sheets to smooth any creases. Cut each sheet into 9 equal squares, you should have 18 squares in total. Work quickly to keep the pastry cold and easier to fold.

Fill the Bourekas

Spoon about 1 tablespoon of cheese filling into the center of each pastry square. Try not to overfill, the filling should sit neatly in the center without spilling over.

Fold and Seal

Fold each square diagonally into a triangle, then use a fork to press and seal the edges. This not only keeps the filling in but gives them that classic bakery edge. If the pastry feels too sticky or soft, place it in the fridge for 5–10 minutes to firm up before sealing.

Prepare for Baking

Carefully transfer the filled bourekas to the prepared baking sheet, leaving space between them to puff. Beat the remaining egg and brush it lightly over the tops of the bourekas for that rich golden color. Sprinkle each with sesame seeds, pressing them gently to help them stick.

Bake

Bake in the preheated oven for 20 to 25 minutes, or until the bourekas are puffed and beautifully golden brown. The smell will let you know they’re almost ready, rich, cheesy, and buttery.

Cool and Serve

Let the bourekas cool for 5 minutes before serving. They’re best warm, when the cheese is still soft and the pastry crisp. Perfect on their own or as part of your Shavuot table alongside salads, yogurt dips, or pickled vegetables.

Storage

If you find yourself with a few extras tucked into a napkin after the Shavuot meal, don’t worry, they store beautifully. Let the bourekas cool to room temperature before transferring them to an airtight container. Layer them with a sheet of parchment if you’re stacking. They’ll keep in the fridge for up to 4 days, and the pastry will still hold its structure, though it may lose a bit of its crispness.

When you’re ready to reheat, pop them in a toaster oven or regular oven at 350°F (175°C) for 5–7 minutes. Skip the microwave, it softens the layers too much. You can also freeze unbaked bourekas after assembling: place them on a tray to freeze individually, then transfer to a freezer-safe bag or container. They’ll last about a month. Just bake them from frozen, adding a few extra minutes to the bake time.

Recipe