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Blueberry and Apple Borekas with Honey Tahini

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 18 borekas
Author: Samantha Ferraro


  • 2 cups of chopped and peeled apples cut into about 1/2 inch cubes
  • 1/2 tsp cinnamon
  • 4 Tb sugar + more sugar for sprinkling on top
  • 1 tsp vanilla extract/paste or 1 vanilla bean scraped
  • 1 cup fresh or frozen blueberries
  • 1/2 lemon juiced and zested
  • 1 package 2 sheets puff pastry, thawed
  • Flour for dusting on surface
  • 1 egg + water for egg wash

Tahini Glaze

  • 1/2 cup tahini
  • 2 Tb honey
  • 1/4-1/2 cup warm water


  • First make the filling. In a bowl, add together the cubed apples, blueberries, sugar, vanilla, cinnamon and lemon zest and juice. Toss everything together and allow to sit while you prepare the puff pastry.
  • Unfold puff pastry on a floured surface and roll out a bit so the pastry is a bit thinner.
  • Then cut pastry sheet into 9 even squares (18 total for both sheets) and add about a tablespoon of filling to each square.
  • Whisk together the egg and water in a small bowl and brush the edges of each square with the egg wash and then folding the dough together making a little pouch. Use your fingers or a fork to crimp the edges and it's ok if you stretch the dough a bit, the fruit will shrink as it bakes.
  • Brush more egg wash on top of the folded pastry and sprinkle with more sugar. Use a knife to cut little skits on the top.
  • Place borekas on lined baking sheet and bake at 325 for 20-25 minutes, or until the filling begins to ooz out and the pastry is golden brown.
  • Once done, remove from the oven and allow to cool a bit while you make tahini glaze.
  • To make the tahini glaze, in a bowl add the tahini and honey and 1/4 warm water. Use a fork or whisk to whisk everything together until it is smooth and pourable. As it sits, it will get firmer so you can add a bit more warm water and mix until desired consistency.