Recipe Studio
90 minutes•Easy•Serves 6

Quick Mushroom and Shallot Burekas

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Quick Mushroom and Shallot Burekas

By @chef1

Savory and flaky burekas filled with a delicious mixture of mushrooms, shallots, and thyme, using store-bought puff pastry for convenience.

Recipe Rating

Not yet rated by chefs

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

Recipe details

Category
Snack
Preparation
72 minutes

Estimated total: 90 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.

How these estimates were calculated
  • Initial setup: 5 min planning allowance (setup)
  • Chop shallots, slice mushrooms, mince garlic: 10 min planning allowance (vegetable_prep)
  • Beat egg for egg wash: 5 min planning allowance (simple_prep)
  • Preheat oven: 15 min planning allowance (oven_preheat)
  • Line baking sheet with parchment paper: 2 min planning allowance (transfer)
  • Preheat skillet with olive oil: 3 min planning allowance (pan_preheat)
  • Stir in garlic and thyme, cook until fragrant: 8 min planning allowance (saute)
  • Season mushroom mixture with salt and pepper: 2 min planning allowance (transfer)
  • Cool mushroom mixture slightly: 5 min planning allowance (brief_cool)
  • Unfold thawed puff pastry sheet: 2 min planning allowance (transfer)
  • Cut puff pastry sheet into squares: 5 min planning allowance (simple_prep)
  • Place mushroom mixture on pastry squares: 5 min planning allowance (assemble)
  • Fold and seal burekas: 15 min planning allowance (shape)
  • Place assembled burekas on baking sheet: 2 min planning allowance (transfer)
  • Brush burekas with egg wash: 2 min planning allowance (garnish)
  • Sprinkle with sesame seeds: 2 min planning allowance (garnish)
  • Cooking overlaps preparation or other cooking; a separate cooking subtotal is omitted.
  • Cook for 1 minute
  • If desired
  • Puff pastry sheet: Standard Pepperidge Farm sheet: half a 17.3 oz package; USDA generic ready-to-bake puff-pastry nutrients. Brands and sheet sizes vary. (https://www.pepperidgefarm.com/recipe/puff-pastry-ice-cream-sandwiches/)
  • Standard Pepperidge Farm full sheet weight with separate USDA generic ready-to-bake nutrients; brands and sheet sizes vary.
  • Olive oil: USDA tablespoon portion weight
  • Shallots: USDA tbsp chopped portion weight
  • Raw shallot with documented standard bulb weight when counted; actual size varies.
  • USDA brown/crimini mushrooms.
  • Garlic: USDA clove portion weight
  • Used 'clove' portion for 1 clove of garlic.
  • Dried thyme: USDA tsp, leaves portion weight
  • Used 'tsp, leaves' portion for dried thyme.
  • Unweighed Salt: only documented zero nutrients included
  • Pepper: USDA tsp, ground portion weight
  • Pepper: Seasoning allowance: 1/4 tsp per 4 servings
  • USDA black pepper; documented seasoning allowance applies only to to-taste/pinch amounts.
  • Egg: USDA large portion weight
  • Assumed a 'large' egg for unspecified size.
  • Excludes optional Sesame seeds
  • All-purpose flour for dusting: USDA cup portion weight
  • Puff pastry sheet: original amount “1 sheet”; interpreted as “1”. Standard Pepperidge Farm full sheet weight with separate USDA generic ready-to-bake nutrients; brands and sheet sizes vary.
  • Sesame seeds: original amount “to taste”; interpreted as “1.5 tsp”. Recipe Studio chosen allowance: sesame seed finishing amount = 1/4 tsp per serving; estimate, not a measured amount or universal conversion.
  • Recipe Studio chosen preparation allowance: plain puff pastry dusting = 1 tbsp per full sheet; Pepperidge Farm Boston Cream Puffs uses 2 tbsp for a two-sheet 17.3 oz package (https://www.pepperidgefarm.com/recipe/boston-cream-puffs/). Brands and rolling methods vary. Counts the full chosen amount before preparation losses; estimate, not measured consumption or a retention factor.

burekas · mushrooms · shallots · puff pastry

Estimated nutrition per serving

276 calories · 5.3 g protein · 22.5 g carbohydrate · 18.7 g fat · 1.2 g fiber

Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Excludes optional Sesame seeds Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.

Recipe Context

This recipe was created with the following context in mind:

Saturday
lunch
winter
Requested: 30 min
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