Cholent Stuffed Bourekas
Prep time
Cook time
Total time
Serves: Makes 18 Bourekas
  • 1½ - 2 cups Cholent, cold
  • 2 sheets puff pastry dough, thawed
  • 1 egg
  • Sesame seeds, optional
  1. Directions
  2. Preheat the oven to 350 degrees F. Line two baking sheets with parchement paper. Set aside.
  3. Place your cholent in a large bowl. Using two forks, shred the cholent into small pieces. Set aside.
  4. 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).
  5. (If you would like to give the bourekas extra flavor, brush the inside of the squares with bbq sauce or hot sauce).
  6. Fill the center of each square with 1 tablespoon of the cholent. Seal the edges by crimping them with a fork.
  7. Repeat this process for the second sheet of puff pastry.
  8. Place 9 bourekas on each sheet pan, evenly spaced.
  9. 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.
  10. Bake for 20-30 minutes, or until lightly golden brown.
  11. Cool slightly before serving.
  12. Serve with honey mustard, ketchup or spicy brown mustard for dipping, if desired.
Recipe by My Fair Hostess at