“They are delicious and perfect for a brunch party!”
— Molly Yeh
Molly Yeh is without question, my favorite food blogger, cookbook author, and food network personality. Molly’s Chinese-Jewish heritage inspired cooking is my favorite genre of food. I always find her recipes easy to understand, delicious, and inspiring. I was watching the Girl Meets Farm episode where she makes these joyous Bourekas, and immediately knew I had to make them within that same week. I am so happy I did. The Bourekas came out perfect in comparison to Molly’s. They were warm, flaky, packed with flavor, and so filling. Even reheated the next day, these Bourekas held up perfectly.
In starting this Boureka recipe, I took a page from Girl Meets Farm, and added turkey bacon. In Molly’s original recipe she does not call for bacon, but in the tv episode she adds it.
I started the day before by thawing the puff pastry in the refrigerator. I did not have scallion cream cheese on hand but I did have whipped cream cheese and scallions so I mixed them together and made my own. VERY EASY. I then cooked the scrambled eggs, and put the turkey bacon in the oven. Once those ingredients were prepped, I set them aside and cut out the puff pastry into the 6 squares.
I assembled the ingredients together by placing the scallion cream cheese on bottom, followed by torn up pieces of the turkey bacon. Molly recommends placing the bacon in this order of ingredients in order to not tear the dough. After the bacon, I added the scrambled eggs and closed up the pastry. I brushed on the egg wash, and sprinkled the everything bagel seasoning then baked as instructed.
A side note: for the everything bagel seasoning, I bought a bottle from Trader Joe’s. It is sold at Trader Joe’s for $1.99, but you can also buy it on amazon for almost $8… yikes. If there is a Trader Joe’s near you, I recommend buying the seasoning as I imagine it’s a big time saver, and tasted amazing.
The Bourekas came out oven the oven and I immediately knew they were perfect. They taste even better than they look. Molly Yeh’s Everything Bagel Bourekas are such a treat and as she recommended, they would be perfect for a brunch party or breakfast for dinner party. Trial on.
Molly Yeh’S RECIPE
INGREDIENTS
- 5 large eggs
- 2 tablespoons chives, chopped
- 4 ounces shredded whole-milk mozzarella cheese
- 1 tablespoon unsalted butter
- Kosher salt and black pepper
- Tabasco sauce
- 1 sheet puff pastry, thawed in the refrigerator overnight
- 6 ounces scallion cream cheese, room temperature (or 6 ounces plain cream cheese mixed with 2 scallions, finely chopped)
- Ketchup, for serving
- Everything bagel topping:
- 1/2 teaspoon dried minced garlic
- 1/4 teaspoon kosher salt
- 3/4 teaspoon poppy seeds
- 1 teaspoon sesame seeds
- 1/2 teaspoon dried minced onion
INSTRUCTIONS
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together 4 eggs until homogenous, then stir in the chives and mozzarella.
- In a large skillet, heat the butter over medium heat. Pour the egg mixture into the hot skillet and cook until the bottom is set. Use a spatula to gently pull the bottom cooked parts to the sides of the pan to make space for more of the mixture to cook. Repeat this gentle pulling process one or two more times until a majority of the mixture is set, then transfer to a bowl. The eggs should still be quite wet, as they’ll continue to cook in the oven. Season them with salt and pepper and a few shakes of Tabasco sauce.
- On a work surface, roll out the puff pastry to a 10×15-inch rectangle. Cut it into six 5-inch squares. Top each of the squares with a schmear of scallion cream cheese and a spoonful of the scrambled eggs, distributing them evenly and leaving a 3/4-inch border around the edges.
- In a small bowl, beat the remaining egg with 1 tablespoon water to make an egg wash. Brush the edges of the puff pastry squares with egg wash, fold them in half, and pinch the edges to seal them well. Transfer to the baking sheet, placing them 1 inch apart.
- Combine all ingredients for the everything bagel topping in a small bowl. Brush the tops with egg wash and top with the everything bagel topping. Bake until golden brown. Begin checking for doneness at 30 minutes.
- Let cool slightly, and serve with ketchup. Leftovers can be refrigerated and reheated in a toaster oven.
Let me know how the recipe turned out for you in the comments below!
Trial & Eggs 