RECIPE: Potato & Onion Bourekas

As the weather starts to get cooler and the leaves begin to change color (and new episodes of the Great British Baking Show start up again!), I love the idea of baking savory treats and having the aromas fill my kitchen. I think that's exactly how things would be in the kitchen at Bertha's Bakery on Main Street in the heart of Seneca Springs (the fictional, lakeside town where portions of The Summer Breeze take place). Nothing too fancy or fussy, just warm and hearty, like these easy to make bourekas - crispy and flaky on the outside, soft and creamy on the inside. Just delicious and incredibly easy to make, as long as you don't mind some imperfections in size and shape. I like to think of it as rustic. I first tried Bourekas at a local patisserie several years ago and have enjoyed them ever since. The best thing about them is that you can pretty much fill them with whatever stuffing you like. I had potatoes and onions on hand, so....I've also made them with spinach and feta and an assortment of cheeses.

Thaw 2 sheets of puff pastry according to package instructions. Preheat oven to 350 and prep two sheet pans with parchment paper. Peel and dice two medium sized potatoes. Boil in salted water until tender. Caramelize 1 thinly slice yellow onion in olive oil. Salt & pepper to taste. Drain the potatoes and let cool. Mash in a small bowl. Add caramelized onions. Season with Italian seasoning mix. Adjust salt & pepper as needed. Beat one egg and add to the potato mixture. Stir to combine. Roll out the puff pastry on a lightly floured surface to 12"x12". Cut each sheet into 9 equal squares. Place a spoonful of the mixture in each square and fold to make a triangle. Crimp the edges with a fork. Mix one egg yolk with 2 tspn cold water and brush over top of triangles. Sprinkle with sesame seeds. Bake for 35 minutes.