Makes 40–50 borekas
A boreka is a Sephardic pastry often filled with cheese, rice, or pumpkin, customary during the Sephardic Rosh Hashanah seder. Based on wordplay, pumpkin represents a petition for God to tear up evil decrees against us in the coming year.
- 1 15 oz. can pumpkin
- 1 small egg, beaten
- 3 T tapioca starch or more to absorb moisture
- ½ tsp. cinnamon
- ½ c brown sugar, packed
- 1 c vegetable oil
- 2 ½ c water
- 1 tsp. salt
- 6–7 c flour
- 1 egg
- Cinnamon sugar (optional)
(1) Mix all filling ingredients and let sit 5 minutes before using. (2) Bring the oil, water, and salt to a boil in a large pot. Remove from heat and stir in 6 cups of the flour. Add more flour as needed until dough is smooth. Let cool, knead it a little, and transfer to a bowl. Cover
the bowl if the dough starts to
get dry. (3) Divide dough into walnut-size balls. Roll out each into a circle about 4” in diameter. Place about a tablespoon of filling in the center and fold over. Press the edges together by fluting them or pressing with the tines of a fork. Brush the tops of the borekas with beaten egg. Sprinkle with cinnamon sugar to taste.
(4) Bake in a 400° oven for 25–30 minutes or until golden brown.