Once your filling is made, clear off your work surface and your schedule. Its time to fill the borekas. I like to do this in the evening, or when the kids are at school so I have uninterrupted time….you know what I mean.
Here’s a video that shows how I seal them. The method I use is the first one she shows:
it takes practice, and the first ones you make probably won’t be beautiful. I seal mine with my right hand, and the boreka is in the left hand. find a way that works for you. you can do it. I promise!
3/4 cup oil
1 1/4 cup water
1/2 tsp salt
5 cups flour
put the oil, water and salt into a pot and bring to a boil. Allow to cool slightly
When tepid, add to flour and blend throughly. This will not be a beautiful bread dough.
Break off portions about the size of a walnut (golf ball) and roll on lightly floured board into rounds 3-4 inches in diameter and approximately 1/8 inch thick. The dough is easiest to work with when still warm. So, work quickly.
fill with 1 tablespoon of filling and follow directions from the video to close. Make sure it is completely sealed so the filling will not run out while baking
place on a parchment lined (or greased) cookie sheet, and bake at 375 for about 45 minutes or until a light golden brown. Once cool, they can be frozen.
makes approximately 45 borekas. I sometimes have leftover filling, and I make 1/2 of the dough recipe to finish it off.