Goat Cheese Borekas with Date Jam Recipe

Goat Cheese Borekas with Date Jam

Recipe courtesy of Ayesha Nurdjaja

Watch how to prepare this recipe.

Level: Easy
Yield: 6 servings
Nutritional Information Per Serving (1 of 6 servings): Calories 427, Total Fat 21 g, Saturated Fat 11 g, Carbohydrates 48 g, Dietary Fiber 4 g, Sugar 40 g, Protein 17 g, Cholesterol 65 mg, Sodium 481 mg
Total time: 1 hr 15 min
Active time: 45 min

Indulge in these irresistible goat cheese borekas, crafted with flaky puff pastry and topped with sesame or nigella seeds for a delightful crunch. The creamy filling bursts with tangy goat cheese, lush Greek yogurt, fresh mint, and zesty lemonperfectly balanced and mouthwatering. Pair them with warm, sweet-savory date jam for an appetizer that wows guests and sparks joy in every bite. Ready to impress? Let's dive in!

Date Jam:

1 cup dates, pitted
1/4 cup honey
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
Zest of 1 orange
1/4 teaspoon kosher salt

Borekas:

2 cups goat cheese, softened to room temperature
1 cup full-fat Greek yogurt
Zest of 1/2 lemon
1/4 teaspoon kosher salt
1/4 cup chopped fresh mint (about 1 bunch)
1 large egg
Cooking spray or melted butter
1 sheet frozen puff pastry, thawed
1 tablespoon toasted sesame seeds or nigella seeds (optional)

Instructions:

For the date jam: Coarsely chop the dates. In a heavy-bottomed saucepan, mix the dates, honey, black pepper, cardamom, cinnamon, orange zest, kosher salt, and 1 cup of water. Simmer until the dates soften and the mixture thickens to a jam-like texture, about 15 minutes. Set aside to cool completely.
For the borekas: Preheat the oven to 425F (220C). In a food processor, blend goat cheese, Greek yogurt, lemon zest, and kosher salt until smooth. Add the chopped mint and pulse a few times to distribute evenly. Set aside.
Crack the egg into a small bowl, add 2 tablespoons of water, and whisk until fully combined. Reserve this egg wash. Prepare a baking tray by lining it with parchment paper, then lightly grease with cooking spray or melted butter.
On a floured surface, place the puff pastry sheet. If needed, gently roll it out to form a 10-by-15-inch rectangle. Cut the pastry into six equal squares, approximately 5-by-5 inches each. Prick the surface of each square with a fork to reduce puffing. Brush the edges generously with the egg wash.
Place 1 1/2 tablespoons of the cheese filling in the center of each square. Create a small indentation in the filling and add 1 teaspoon of the date jam. Fold the dough over to create a triangle, and press the edges firmly with a fork to seal.
Arrange the borekas on the prepared baking sheet. Brush their tops with the egg wash and sprinkle with sesame or nigella seeds if desired. Refrigerate the tray for 5 to 10 minutes so the dough firms up before baking.
Bake the borekas for 5 minutes, then rotate the pan and continue baking for another 6 to 7 minutes, until they turn a golden brown. Remove from the oven and transfer to a wire rack to cool completely before serving.