Ingredients

• ●1 sheet Puff pastry sheet
• ●1 tablespoon Olive oil
• ●1/4 cup Shallots
• ●8 ounces Cremini mushrooms
• ●1 clove Garlic
• ●1/4 teaspoon Dried thyme
• ●to taste Salt
• ●to taste Pepper
• ●1 Egg
• ●to taste Sesame seeds

Instructions

1. 1Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. 2Heat olive oil in a large skillet over medium heat. Add the chopped shallots and cook until softened, about 3-4 minutes.
3. 3Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
4. 4Stir in the minced garlic and dried thyme, and cook for another minute until fragrant. Season with salt and pepper to taste. Remove from heat and let it cool slightly.
5. 5Gently unfold the thawed puff pastry sheet on a lightly floured surface.
6. 6Cut the puff pastry sheet into squares. Place a spoonful of the mushroom mixture in the center of each square.
7. 7Fold the pastry over to form a triangle or rectangle, and press the edges together with a fork to seal.
8. 8Place the assembled burekas on the prepared baking sheet. Brush the tops with the beaten egg wash, and sprinkle with sesame seeds, if desired.
9. 9Bake for 15-20 minutes, or until golden brown and puffed up.