Memories of my childhood are fractured and random, to say the least. When thinking of events that had no particular importance, I can create an image taking me right back into the moment. Whereas other major life achievements have faded into a feeling of a distant dream or story I once read. But what never fails are the vivid memories that come flooding back when a familiar smell comes my way.

Growing up, there were two very different scents I remember waking up to on the weekends. The first was an indication of work to be done. The harsh smell of Soft-Scrub bleach gel, accompanied by the scrubbing sounds of a toothbrush, permeated the house as my mom feverishly tried to get the grout between the tile back to its original color. A task I dubbed “insane and unnecessary,” and something literally only my mom would spend her time doing. It also meant that for us kids, we would soon be joining in on the effort and Spring (or Summer/Fall/Winter) cleaning chores would be the main focus of the day.

The second smell, and my obvious preference of the two, was of butter, flour and cheese melting together in the oven.

Bourekas!

Whether it was puff pastry or phyllo dough, filled with cheese, spinach or potatoes, I was always looking forward to this weekend treat.

Preparations of bourekas was a task done far in advance. My father was a fan of the “puff pastry version”. On trips to Los Angeles, my mom would stock up on the frozen square-cut sheets of dough and Kashkaval cheese she purchased at the Middle-Eastern markets. She’d spend hours in the kitchen, shredding the cheeses, mixing the various fillings and assembling the bourekas, punctured with an “X” sliced on the tops. All to be neatly wrapped up in parchment paper and frozen until one of those lucky weekends.

When the time came to bake them off, my mom would egg wash and sprinkle sesame seeds on the tops. Then into the oven they would go where they would rise with the heat. As the formation of buttery layers became more visible, I knew indulgence was just on the horizon. Deciding just how many to eat was always a delicate dance. If I hit the right balance, I could go on with my day feeling satisfied and content. One too many, and a food coma would overcome any motivations of productivity I had previously held. I suppose that’s why they were not an “every weekend” treat – I couldn’t be trusted.

Admittedly, I have deviated from my mother’s recipe a bit. A glutton for punishment, I often make my own puff pastry, extending the prep from a few hours to a couple of days. I also vary the fillings depending on what I have on hand. Kashkaval can be a trickier cheese to find, so any semi-hard sheep’s milk cheese will do. If I have spinach on hand, or leftover baked potato, some of that may make it into the filling. My favorite part of bourekas has always been that you can’t really go wrong. When there is a buttery flakey dough, and melted salty cheese, they will always be a success.

I still reserve bourekas for a weekend treat. I suppose I could eat them for any meal, but something about having them on a Saturday morning just makes them taste better. Especially after I have finished bleaching the grout.

Bourekas– Two Ways – Serves 10 to 12
Ingredients
1 recipe puff pastry dough, or 2 sheets of store bought*, kept in the refrigerator until ready to use

For the filling:
4 ounces Monterey Jack cheese, grated
4 ounces medium cheddar cheese, grated
6 ounces cream cheese, at room temperature
4 ounces sheep’s milk feta**, crumbled
4 tablespoons butter, room temperature
1 egg
1 teaspoon kosher salt
1 cup defrosted frozen spinach, excess water squeezed out***

To Assemble:
1 egg, beaten
Sesame seeds, to top

Method
In a food processor, add all the filling ingredients, except for the spinach. Pulse until well combined, but not completely smooth. Remove half the filling from the food processor to a bowl, and set aside. Add the spinach to the food processor, and pulse until finely chopped. Transfer to a separate bowl.

Remove one sheet of the puff pastry from the refrigerator and roll into an 8″ x 16″ rectangle. Cut the dough into eight 4″ x 4″ squares.

Place two tablespoons of the cheese filling in the middle of one of the squares. Lightly egg wash the edges and fold the square in half, creating a triangle. Press around the filling, removing any air and sealing the edges. Crimp around the open edges with a fork.

Working quickly, repeat the process with the spinach filling and remaining dough. Refrigerate for at least 30 minutes or until read to bake. (Any unbaked bourekas can be frozen in an airtight bag or container until ready to bake.)

When ready to bake, preheat the oven to 350 degrees Fahrenheit. Place the bourekas on a parchment lined baking sheet, spaced a couple inches apart. Using an egg wash, evenly brush the tops and sprinkle with sesame seeds. Using a sharp knife, make one or two slits through the top of the dough.

Bake for 20-25 minutes, or until golden brown. Remove from oven, and allow to slightly cool before serving.

Notes:
*If using store bought, place in refrigerator the night before to allow the dough to defrost.
**Any strong-flavored feta is preferred, but it can be substituted with whatever is on hand.

***You may omit the spinach if you enjoy cheese-only bourekas.