These gluten-free potato bourekas make for hearty after-school snacks or flavor-packed party appetizers!
1 package of GeeFree Puff Pastry Dough
gluten-free flour for dusting
12 oz potato flakes + 3 cups hot water + 1 cup warm milk + 1/2 cup melted butter OR 2 lbs. cooked mashed potatoes (however you like them)
1 cup parmesan cheese, grated
1 egg, large
1/8 teaspoon pepper
12 oz feta cheese
8 oz cottage cheese
salt to taste
1 egg for egg wash
Bring dough to room temperature. Preheat oven to 375°F.
Make filling first. Combine potato flakes plus water, milk, and butter, or use your prepared mashed potatoes.
Add the rest of the ingredients saving the egg wash and sesame seeds for garnish.
Dust the countertop. Take dough and roll it out to approximately 1/8 inch thick. Cut dough approximately into 2.5 x 2.5-inch squares, then take a small amount of filling and put in the center of the square.
Brush edges with egg wash and fold into a triangle. Press edges.
After triangles are formed, place on a greased sheet pan and egg wash the tops then sprinkle with sesame seeds.
Bake for approximately 20-25 minutes or until golden brown.