Chocolate Halva Bourekas
Bourekas is one the best things in the world. The Bourekas are a popular baked pastry in Israeli cuisine. They are made in a wide variety of shapes and a selection of fillings, and are typically made with either puff pastry, phyllo (Filo) dough or brik pastry (and there are more…).
In my childhood I used to eat lots of Bourekas, actually it was the most common pastry in Israel at the time. I remember we had two possibilities: The triangular bourekas with the cheese filling, or the rectangular bourekas with the potato filling. Of course there are more fillings, but these were my childhood tastes.
We are usually used to eating salty Bourekas, but why not try to make it sweet? So I decided to try it with chocolate hazelnut spread and halva – WOW, I got a crazy baked pastry with a perfect combination of textures and flavors that you Must try.
500g butter puff pastry, cold
450g chocolate hazelnut spread (Nutella for example)
150g shredded halva (or halva chunks)
1 egg, whisked with 1tbsp of milk
Black and white sesame seeds
1. Preheat the oven to 180 degrees Celsius, line cake pan with parchment paper.
2. Roll the dough to a thickness of 3-4 mm and cut into strips 10 cm wide. The length of the strips is less important, eventually in the assembly, all the strips connect.
3. Place one strip of dough in front of you, the longer edge facing you. Spread chocolate on the first strip and sprinkle halva over the chocolate. Roll the strip into a narrow dough log.
4. Coil the filled dough log into a snail shape, starting in the center of the pan and working outward. Repeat with the rest of the dough until your pan is full and the spiral hugs its rim.
5. Brush the egg wash evenly over the top of the Bourekas. Sprinkle generously with sesame seeds.
6. Place the pan in the oven and bake for about 45 minutes, until deeply golden brown and puffy.
*It is recommended to eat on the same day.