In Israel, bourekas are everywhere â€“ for breakfast, as appetizers, brunch dishes, snacks and even toppings for salads instead of cheese and croutons. Israelis love them, and lots of little shops sell nothing but these popular pastries. There are many variations throughout the Middle East but these relatively plain ones are still my favourite.
Makes about 40 pieces
1. Prepare filling by combining quark with softened cream cheese, egg yolks, sugar, salt and nutmeg.
2. Place phyllo on work surface in a stack. Cover with plastic wrap and then a damp tea towel. Have breadcrumbs, butter, sesame seeds and a pastry brush ready to use.
3. Arrange one sheet of phyllo on work surface. Brush with butter and sprinkle with breadcrumbs. Repeat with 2 more layers. Arrange 1/2Â cup cheese down the length of one edge of the pastry leaving about 1/2" at each end. Loosely roll up lengthwise, tucking in ends. Press down to flatten top (it should be more of a strip than a tight roll). Place on a baking sheet lined with parchment paper and brush with butter. Sprinkle with sesame seeds. Score the top of the pastry into about 10 pieces. Repeat to make 4 rolls.
4. Bake at 400F for 20 to 25 minutes until well browned. Slice and serve warm or at room temperature.