Sweet Bourekas with Apples, Blueberries and Honey Tahini

Sweet blueberry borekas with sweet honey tahini glaze.

5 from 6 votes

Sweet Bourekas with Apples, Blueberries and Honey Tahini

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.

Prep Time15

Cook Time30

Thawing (at room temp)30

Total Time1 15

Course: Brunch, Dessert, Snack

Cuisine: Mediterranean, Middle Eastern, Turkish

Keyword: bourekas, sweet borekas, sweet bourekas

Servings: bourekas/pastries

Calories: 538kcal

Author: Samantha Ferraro

Equipment

Ingredients

For the Bourekas:

2 cups chopped and peeled apples cut into ½-inch cubes
2 cups fresh or frozen blueberries see note if using frozen
½ cup sugar plus more 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 whisked with 1 teaspoon water (for egg wash)

For the Honey Tahini Glaze:

½ cup tahini
2 tablespoons honey
¼ –½ cup warm water plus more as needed for consistency

US Customary - Metric

Instructions

Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Make the filling: In a medium bowl, combine apples, blueberries, sugar, vanilla, cinnamon, lemon juice, and lemon zest. Toss well and set aside.
Prepare the puff pastry: On a lightly floured surface, roll out each sheet just a bit thinner. Cut into either 4 larger squares (8 total) or 9 smaller squares (18 total).
Fill the pastries: Place about 1 heaping tablespoon of filling in the center of each square (use less if making smaller bourekas). Fold into a triangle and press the edges with a fork to seal. Cut a small slit on top of each for steam to escape.
Bake: Arrange bourekas on the prepared sheet. Brush with egg wash, sprinkle with sugar, and bake for 28–30 minutes, or until puffed and golden brown.
Make the glaze: In a small bowl, whisk together tahini, honey, and warm water (start with ¼ cup and add more as needed) until smooth and pourable.
Finish: Drizzle the warm bourekas with honey tahini glaze before serving.

Notes

- - Cut to size: Each puff pastry sheet can be cut into 4 larger squares (easier to fill and seal) or 9 smaller squares.
  - Filling amount: For large bourekas, use about 1 heaping tablespoon of filling. For smaller ones, use less so they don’t burst open.
  - If using frozen blueberries: Add 1 tablespoon cornstarch to the filling to absorb excess liquid.
  - Glaze consistency: If leftover honey tahini glaze thickens in the fridge, whisk in a splash of warm water to loosen it.
  - Freezer: Cool completely, then freeze. Reheat at 350°F until warmed through.

Nutrition