Shavuot bourekas

by Sarah Newman

Cheese-stuffed triangles of phyllo for Shavuot

This recipe includes several of the “first fruits” (bikkurim) of the season (wheat, dates and olives), the gathering of which marks the beginning of Shavuot. The triangular shape of the bourekas is also a reminder of the three sections of the Jewish Bible. Read more about Shavuot in the article which inspired Sarah’s recipe here. 


4 sheets of phyllo dough
115g goat’s cheese
1½ tbsp finely chopped pistachios
1 medjool date, chopped
½ tsp date syrup
60g plain yoghurt
Olive oil


Pre-heat oven to 175C and line a baking sheet with parchment paper. Take one sheet of phyllo dough and lightly brush with olive oil. Place a second sheet on top and again brush with olive oil. Repeat the process with two more sheets so that you have two sets, each with two sheets of phyllo dough.

In a bowl, mash the goat’s cheese until soft and creamy. Fold the chopped date and 1 tbsp of the pistachios into the goat’s cheese.

Take one set of phyllo dough and cut into 4-inch strips, then place 1 tbsp of cheese mixture at the bottom and fold at the corner to make a triangle. Continue this process until all of the dough and cheese is used. You should end up with 8 triangles.

Place the bourekas on the baking sheet and lightly brush the tops of each one with olive oil. Place in the oven and bake for approximately 15-18 mins, until lightly browned.

Pour the plain yoghurt into a small bowl, drizzle the date syrup on top, then sprinkle with half of the remaining pistachios. Remove the bourekas from the oven and let them cool for about 5 mins, then place on a platter and sprinkle over the remaining pistachios. Serve with yoghurt for dipping.

B’tayavon (good meal) and chag sameach (happy holiday)!

Recipe: Sarah Newman