• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • Comforting Fall Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Comforting Fall Recipes
    • Recipe Index
    • Cookbooks
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Dessert Recipes

    Sweet Bourekas with Blueberries, Apples and Honey Tahini

    Published: Jun 13, 2022 · Modified: Oct 3, 2022 by Samantha Ferraro · This post may contain affiliate links · 1 Comment

    Jump to Recipe

    A sweet twist on a popular Mediterranean treat, these sweet bourekas are filled with tender apples, juicy blueberries and drizzled with a creamy honey tahini glaze. These little pastries are fast, easy and perfectly sweet.

    These sweet bourekas are filled with sweet apples and blueberries and drizzled with a creamy and sweet honey tahini sauce. A sweet twist on a popular Mediterranean treat. These little pastries are fast, easy and perfectly sweet.

    What are Bourekas?

    Bourekas are a Turkish pastry or hand pie that is filled with cheese and other ingredients. Most common are Turkish Spinach and Feta Borek.

    Bourekas can also be made with all sorts of fillings and vegetables, such as eggplant borek and in all different shapes, such as this round borek that is stuffed with wilted greens, feta and mozzarella.

    Sweet Bourekas

    Inspired by making a normally sweet challah into a savory rosemary challah, I wanted to do the opposite with these bourekas. Since bourekas are normally made savory, I thought a nice sweet twist would be fun.

    These sweet bourekas are filled with tender apples, juicy blueberries and drizzled with a sweet honey tahini glaze.

    Another twist on a classic, tahini is often made into a creamy savory tahini sauce but is delicious with a sweeter twist and glazes over the pastries beautifully.

    These sweet bourekas are filled with sweet apples and blueberries and drizzled with a creamy and sweet honey tahini sauce. A sweet twist on a popular Mediterranean treat. These little pastries are fast, easy and perfectly sweet.

    Ingredients

    • Puff Pastry: For these easy bourekas, store bought puff pastry is used. The pastry is thawed and slightly rolled out for a thinner dough. Bourekas are also made using phyllo, but puff pastry makes this recipe a breeze.
    • Apples: The type of apples is based on personal preference, whether you prefer a sweeter or more tart apple. A crisp pink lady apple has some sweetness and holds up to the baking. Granny smith, on the other hand are more tart if you prefer a less sweet apple.
    • Blueberries: Fresh or frozen blueberries work for this recipe. You can also substitute other berries such as strawberries, blackberries or raspberries.
    • Cinnamon: Just a touch for warmth and flavor. Cinnamon is a great pairing with apples, blueberries and tahini.
    • Vanilla: A teaspoons worth to pair with the flavors of the apples and cinnamon.
    • Sugar: If you have, use coarser sugar to sprinkle on top of the pastries.
    • Tahini: A sesame seed paste that is often found in the peanut butter aisle of most grocery stores.
    • Honey: Adds sweetness to the sweet tahini sauce.

    A Few Cooking Tips

    • You can thaw puff pastry in the fridge for up to a day and at room temperature for about 30 minutes.
    • Don't fill the pastries too full or they might not seal and then open up during baking.
    • As you whisk the water with the tahini pate, it will start off very thick, just keep whisking and add a bit more warm water as needed until the tahini is a smooth, pourable consistency.
    • If you have leftover honey sauce tahini, it will thicken up as it sits in the fridge. Just whisk with a bit more warm water and the consistency will come back.
    • These can be made ahead, cooled and frozen for later use. When ready to re-heat, place in a 350 degree Fahrenheit oven until warmed through.
    These sweet bourekas are filled with sweet apples and blueberries and drizzled with a creamy and sweet honey tahini sauce. A sweet twist on a popular Mediterranean treat. These little pastries are fast, easy and perfectly sweet.

    More dessert inspiration

    • Simple summer dessert recipe, charred peaches with creamy and tangy labneh and topped with sweet honey and tart pomegranate seeds.
      Charred Peaches with Vanilla Honey Labneh and Pomegranate
    • Cinnamon Apple Pie
    • Peach Berry Clafoutis
      Blueberry and Peach Clafoutis
    • Burnt Almond Torte Cake

    Sweet Bourekas with Apples, Blueberries and Honey Tahini

    Samantha Ferraro

    LittleFerraroKitchen.com

    These sweet bourekas are filled with sweet apples and blueberries and drizzled with a creamy and sweet honey tahini sauce. A sweet twist on a popular Mediterranean treat. These little pastries are fast, easy and perfectly sweet.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Thawing (at room temp) 30 minutes mins
    Total Time 1 hour hr
    Course Brunch, Dessert, Snack
    Cuisine Mediterranean, Middle Eastern, Turkish
    Servings 18 bourekas/pastries
    Calories 223 kcal

    Equipment

    • Silpat

    Ingredients
     
     

    • 2 cups chopped and peeled apples cut into about ½ inch cubes
    • 1 cup fresh or frozen blueberries
    • 4 tablespoons sugar + more sugar for sprinkling on top
    • 1 teaspoon vanilla extract or vanilla paste
    • 1 teaspoon lemon juice
    • ½ teaspoon lemon zest
    • ½ teaspoon cinnamon
    • 2 sheets puff pastry thawed
    • Flour for rolling out pastry
    • 1 egg + water whisked for egg wash

    Tahini Glaze

    • ½ cup tahini
    • 2 tablespoons honey
    • ¼-1/2 cup warm water + more as needed for consitency
    Prevent your screen from going dark

    Instructions
     

    • Preheat the oven to 350 degrees Fahrenheit.
    • Make the filling: In a bowl, add the cubed apples, blueberries, sugar, vanilla, cinnamon and lemon zest and juice. Toss everything together and let sit while you prepare the puff pastry.
    • Prep the Puff Pastry: Unfold puff pastry on a lightly floured surface and roll out a bit so the pastry is a bit thinner.
    • Cut each pastry sheet into 9 even squares (18 total for both sheets).
    • Fill Pastries: Add a heaping tablespoon of fruit filling to the center of each pastry square. Bring the edges of the pastry together, forming a triangle shape. Use your fingers or a fork to crimp all along the edges so the seam is in tact.
    • Brush with Egg Wash: Brush egg wash on top of the folded pastry and sprinkle with sugar on top. Use a knife to cut little slits on the top of each pastry.
    • Bake Bourekas: Place bourekas on parchment lined baking sheet and bake at 350 degrees Fahrenheit for 20 minutes or until the pastry is golden brown and puffed up.
    • Once done, remove from the oven and allow to cool a bit while you make tahini glaze.
    • Make the tahini glaze: To a bowl,add the tahini, honey and ¼ cup of warm water. Use a fork or whisk to whisk everything together until it is smooth and pourable. As the tahini sits, it will get firmer so you can add a bit more warm water and continue mixing until desired consistency.
    • To serve, drizzle honey tahini over the bourekas and serve warm.

    Notes

    • You can thaw puff pastry in the fridge for up to a day and at room temperature for about 30 minutes.
    • Don't overfill the pastries too full or they might not seal and then open up during baking.
    • As you whisk the water with the tahini pate, it will start off very thick, just keep whisking and add a bit more water as needed until the tahini is a smooth, pourable consistency.
    • If you have leftover honey sauce tahini, it will thicken up as it site in the fridge. Just whisk with a bit more warm water and the consistency will come back.
    • These can be made ahead, cooled and frozen for later use. WHen ready to re-heat, place in a 350 degree Fahrenheit oven until warmed through.

    Nutrition

    Calories: 223kcalCarbohydrates: 22gProtein: 4gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.001gCholesterol: 9mgSodium: 74mgPotassium: 74mgFiber: 1gSugar: 7gVitamin A: 30IUVitamin C: 2mgCalcium: 16mgIron: 1mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

    More Delicious Dessert Recipes

    • Pear tart tatin with puff pastry.
      Pear Tart Tatin with Puff Pastry
    • Poached pears served whole and drizzled with reduced sugar wine sauce.
      White Wine Poached Pears
    • Raspberry and lemon Dutch baby.
      Raspberry Lemon Dutch Baby Pancake
    • Plate of homemade pistachio baklava doused in a honey syrup.
      Turkish Pistachio Baklava with Orange Blossom Syrup

    Sharing is caring!

    • Facebook
    • Twitter
    • Email
    • Print

    Weeknight Mediterranean Shopping List

    Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!

    Reader Interactions

    Comments

    1. Scarlett Pearson says

      May 27, 2017 at 1:15 pm

      5 stars
      Such a nice post. Thanks for sharing this with us.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

    More about me →

    Fall Recipes

    • Roasted butternut squash pasta topped with fried sage and pancetta.
      Creamy Butternut Squash Pasta Sauce with Sage
    • The perfect fall apple cake, seasoned with floral and earthy cardamom, bright orange zest and loaded with chunks of sweet apples. And perfect to serve alongside your favorite warm drink.
      Cardamom Apple Cake
    • Spanish inspired chicken stew with olives and potatoes.
      Spanish Chicken Stew
    • Classic osso buco recipe served over creamy polenta and garnished with herb gremolata.
      Osso Buco with Gremolata
    • Julia Child's creamy potato leek soup with fresh thyme and olive oil on top.
      Julia Child's Creamy Potato Leek Soup
    • Fasulye is a hearty green bean and tomato stew with cubed meat and served with rice.
      Fasulye (Turkish Green Bean Stew with Meat)

    Order My Latest Cookbook!

    One Pot Mediterranean cookbook cover
    Buy This Book Online
    Buy from Amazon Kindle
    Buy from IndieBound
    Buy from Barnes and Noble
    Buy from Amazon
    One Pot Mediterranean
    Buy now!

    Trending Recipes

    • Julia Child's Salad Nicoise
    • Creamy and easy tomato mascarpone sauce with parmesan and fresh basil.
      Creamy Tomato Mascarpone Sauce with Pasta
    • Steamed clams in white wine with garlic.
      Steamed Clams with White Wine and Garlic
    • Pearled couscous with colorful roasted vegetables.
      Israeli Couscous Salad with Roasted Vegetables
    • Turkish Sumac Onions
    • Easy French seafood stew with shrimp, mussels, clams and halibut.
      Simple Bouillabaisse Recipe (French Seafood Stew)

    Footer

    ↑ back to top

    Featured In

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved