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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Apple-Honey Bourekas for Hanukkah

December 9th, 2009 · No Comments · Dessert, Dinner, Drinks & Cocktails, Holiday, Vegetarian

Apple-Honey Bourekas for Hanukkah

Puff pastry is any cook’s best friend.  Especially around the holidays.  You can make your own or you can buy it frozen.  There are several brands that make it without butter so it’s great for a dietary restriction if you are not eating diary.  You can wrap a beef tenderloin with it and make a Beef Wellington or you can use it for sweet or savory turnovers (bourekas).  Enjoy this Apple Honey Boureka recipe and if you are looking for more uses for honey, read “Combing for Honey” on this blog.  Or enter the word honey into the search box and press enter.




2 sheet of Pillsbury Puff pastry (Pareve if meat meal)
6 McIntosh apples, cored, peeled and cubed
1/2 cup of raisins
2 tablespoon of vegetable oil
1 teaspoon of Brown sugar
2 teaspoons of Honey
1/4 cup of white wine
one egg and teaspoon of water for egg wash
Sesame seeds for garnish
Dash of salt

cookie sheet
parchment paper
pastry brush

Preheat oven to 375
In a sauce pan heat the oil and add apples and saute.   Then add white wine, brown sugar, honey and raisins.  Add a dash of salt to taste and simmer for 5 to 7 minutes.  Set aside and allow to cool.

Cut your pastry into 3 by 3 inch squares and line up on parchment paper on cookie sheet.  Dot each square with teaspoon of mixture and fold into triangles.  Use your fork to pinch edges shut.

Before baking beat one egg and add tablespoon of water for an egg wash.  Brush each turnover with egg wash and sprinkle sesame seeds.

Bake for 12 minutes until tops have risen and are golden brown.

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