I’m a cheese and dairy fanatic. So for obvious reasons my favorite holiday is Shavuot. This is when spring has sprung and my family makes a whole spread of cheese and dairy-filled foods and desserts. My absolute favorite is bourekas — puff pastry or a simple butter pie dough filled with cheese and either potato, mushrooms, or spinach. So why not have sweet bourekas on the table, too? I’ll be taking care of that this year. They’ll be filled with a sweetened ricotta cheese and macerated strawberries, since they are in season. No fresh strawberries around? Try using jam in whatever flavor you like.
1 sheet of puff pastry, cut into 3 1/2- to 4-inch squares
3/4 cup finely diced strawberries
1/2 tsp. sugar
3/4 cup ricotta
1 1/2 Tbsp. sugar
1/2 tsp. vanilla bean paste or vanilla extract
Mix the diced strawberries and one-half teaspoon of sugar in a small bowl and allow to sit for five minutes. In a separate bowl, combine ricotta with the one-and-a-half tablespoons of sugar and vanilla.
Prepare an egg wash by whisking egg with a splash of water. Line a sheet pan with tin foil and coat lightly with cooking spray.
Fill each square with about two teaspoons of ricotta filling and about a teaspoon of strawberries, leaving at least a one-quarter-inch border. Brush some egg wash along the edges of the puff pastry and seal into triangles. Use a fork to press down along the edges. Brush tops with egg wash and sprinkle with lots of coarse sugar.
Transfer to the prepared pan and place in the freezer for at least 30 minutes. At this point you can transfer them to storage bags and keep frozen until you’re ready to bake them.
Pre-heat the oven to 400 degrees and bake until golden brown and flaky, about 18-20 minutes.