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Borekas de Calabaza (Pumpkin Borekas)
Ave. Rating is 3.5 (2 ratings) Add Your Comments and Ratings

Posted by:  

Enjoy these as a dessert or a sweet appetizer!

Serves: 3 doz.

Prep Time:
Cook Time:
Total Time:

Sephardic Parve Dessert
Sukkot

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Ingredients

Filling:
1 can (16 oz.) cooked pumpkin
1 egg
1 tbs. flour
1 tsp cinnamon
1/3 cup packed brown sugar

Dough:
3/4 cup vegetable oil
2/3 cup water
1 tsp salt
1/4 cup non-dairy creamer
1/2 tsp ground cinnamon
4 cups flour
1 egg

Directions

  1. Filling: Combine filling ingredients in a bowl and set aside
  2. Dough: Combine flour, oil, water, salt, creamer and cinnamon. Gradually add flour, mixing constantly. Form dough into balls, then flatten each dough ball into a circle.
  3. Place about a tablespoon of filling near center of each circle.
  4. Fold circle in half sealing edges by pressing with tines of a fork.
  5. Place them on an un-greased cookie sheet.
  6. Brush each boreka with lightly beaten egg and sprinkle with cinnamon.
  7. Bake at 375 degrees (F) for 20 until golden brown.

Reader Comments


Linda Capeloto Sendowski says...
Rating is

In my home we make pumpkin borekas for one of the Sephardic simanim in a Rosh Hashanah seder. There is a Yehi Ratzone blessing on squash and this is the traditional dish, served as an appetizer. my recipe is available at The Global Jewish Kitchen
Sep 21, 2010 (report abuse)


ElieC says...
Rating is 3

I liked these because they were not overly sweet. If you are looking for a sweet dessert, you might adjust some of the ingredients (could use more cinnamon). Make sure you roll out the dough thinly (1/4 inch max) otherwise it overpowers the filling. Recipe calls for 1 teaspoon of filling - I'd increase to one and a half (more if you can do it). These are good both hot and cold but I prefer served warm.
Nov 29, 2009 (report abuse)


TrapAmerikana says...
Rating is 4

Dear Anonymous, please rospet without the advertisement.Thanks for the spelling correction on shawarma.Appreciate it.Hummus is all over the Meditteranean, like Italian pizza has spread around the world and been adopted by many cuisines. I have no problem with attacks on me, or my positions, but hummus is not political, nor will I accept the bashing of a culture's cuisine on this blog.This post is about a truck, not the origins of hummus, which is a silly topic, since it predates the modern states of the Middle East.I respect all cuisines from a cultural standpoint, although I do prefer some over others.I want to encourage all comments positive and negative, and enjoy healthy discourse, but let's be openminded, there is only good and bad food afterall.
Mar 31, 2014 (report abuse)


 

 

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