The best leftover creations are those that become recipes of their own. And this recipe is one of my favorites!
Like most Jewish homes, ours typically has huge batches of cholent (stew, usually consisting of beans, red meat, potatoes and barley) left over for the week ahead. Sometimes, I have so much, that I freeze it in containers for later use.
Recently, I pulled out some containers from the freezer and decided to pair it with puff pastry that I wanted to get rid of. I formed them into bourekas, and to my surprise, they were really delicious! So much so, that I often make cholent to use especially for Cholent Stuffed Bourekas now!
So, if you just HAPPEN to have some leftover cholent in your house, I doubt you’ll hate it if you stuff it in puff pastry dough!
Depending on what your cholent tastes like, you might want to brush the inside of the puff pastry with bbq sauce or hot sauce. Once they are baked, you can also dip them into ketchup or mustard. The best part about these bourekas is that you can totally customize them to your own liking!
Be sure to work with the cholent when it’s very cold, that way it is nice and thick-perfect for a filling!
Doesn’t the cholent look delicious? My mom always puts really big chunks of meat inside hers, so now I do the same-everyone loves it!
Here is an easy step-by-step guide for you 🙂
Using two forks, shred the cholent into small pieces.
Roll the puff pastry dough into a 12×12 inch square with a rolling pin.
Cut into 9 equal size squares (about 4×4 inches).
Fill the center with 1 tablespoon of cholent.
Crimp the edges with a fork to seal closed.
Brush with egg and sprinkle with sesame seeds.
- 1½ - 2 cups Cholent, cold
- 2 sheets puff pastry dough, thawed
- 1 egg
- Sesame seeds, optional
- Preheat the oven to 350 degrees F. Line two baking sheets with parchement paper. Set aside.
- Place your cholent in a large bowl. Using two forks, shred the cholent into small pieces. Set aside.
- To prepare the puff pastry, unfold it onto a clean, lightly floured surface. Roll out the puff pastry sheet to a 12x12 inch square with a rolling pin. Cut the pastry sheet into 9 equal-sized squares (about 4x4 inches).
- (If you would like to give the bourekas extra flavor, brush the inside of the squares with bbq sauce or hot sauce).
- Fill the center of each square with 1 tablespoon of the cholent. Seal the edges by crimping them with a fork.
- Repeat this process for the second sheet of puff pastry.
- Place 9 bourekas on each sheet pan, evenly spaced.
- Whisk the egg in a small bowl, and brush it on the tops of the bourekas with a pastry brush. Sprinkle with sesame seeds if desired.
- Bake for 20-30 minutes, or until lightly golden brown.
- Cool slightly before serving.
- Serve with honey mustard, ketchup or spicy brown mustard for dipping, if desired.