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Eat Pray Learn - Tikkun Leil Shavuot

Thursday, May 28, 2020 5 Sivan 5780

6:30 PM - 8:30 PM

Join us for an evening with Chef Annabel Cohen, Rabbi Josh Bennett and Rabbi Marla Hornsten!

Please register below for the cooking demo. We'll send you an email with the online info. Here the dish Annabel Cohen will be making. Yum!

Coiled Cheese Boreka

Filling

1 pound feta cheese (crumbled)
1 ½ cups ricotta cheese
2 large eggs, lightly beaten
¼ fresh chopped parsley
2 tablespoons fresh dill (chopped)

Other

1 (1-pound) package frozen filo or phyllo dough (thawed) (you will have some left over)
1/2 cup/1 stick butter (melted) or 1/2 cup olive oi (or a combination)

Directions

  1. Combine filling ingredients in a bowl and stir well.
  2. Unwrap dough and unroll. Top with plastic wrap if you are not used to working with phyllo so the sheets don't dry out.
  3. Heat oven to 350℉. Line a rimmed baking sheet with parchment paper. Set aside.
  4. Unroll phyllo pastry and transfer 3 sheets edge to edge onto a clean surface. Brush the sheets lightly with melted butter or olive oil. Stack another layer of phyllo sheets over the first. Repeat with a third and fourth sheet. Brush the top sheet with oil or butter. Spoon the cheese mixture along the long edge edge of the phyllo pastry. Roll phyllo into a log, over the filling. After the first roll, tuck the edges over the ends.
  5. Transfer each log to the baking sheet and shape the logs into a coil (start small and make the coil bigger as you go along. Brush the coil with oil or melted butter. Sprinkle with sesame seeds.
  6. Bake burek in the preheated oven until golden brown, 20 to 30 minutes Serve hot, warm or at room temperature.
 

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Sat, June 6 2020 14 Sivan 5780