Can you tell me what this Israeli product is?

I think you can fill them with egg roll filling and they will be yummy, but a cross between an egg roll and a boreka. Nothing bad about that!!
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Liba, mommy to Zlata Tova 5/6/98, Tziporah Faiga 1/12/01, Esther Rivka 7/13/04 and Avraham Chaim 7/2/2006

I think I will make the filling, and then see how I am doing time-wise. If I am running late (haha, I always am Smile

)I will try the ready made dough.

I really want to make bourekas, though!

I love eggrolls, but my husband would love if I made him bourekas

The first dough sounds like it's phyllo leaves. CHECK TO SEE IF THE INGREDIENTS LIST OIL.
If not (most phyllo leaves are only flour, water, salt), you'll need to brush oil (healthier than melted butter or margarine) as you fill/roll otherwise it will be too dry/won't brown nicely. Also VERY important to keep it covered as they dry out quickly.

I usually make mushroom or potato filling (sautee mushrooms seasoned with salt, pepper and soysauce till almost all liquid dry out, add 1tbsp matza meal to absorb moisture). You cut leaves to about 5-7cm width,
keep only 1 stack open at a time. Lay 1teasp of filling on the bottom corner and fold in triangle and keep rolling, making sure to brush oil. Egg wash and bake on a foil tray lined with wax paper, 190C till it's browned. Don't overfill. Can be frozen once filled/rolled but before egg wash/baking.

You can also make strudels.

Silver Member Joined: Jun 11 2009 Posts: 530

I have used filo dough for cigars and eggrolls its just a thinner eggroll I cut them and brush with a drop oil fill spray well and bake

Filo dough for morroccan cigars...Yum!

ok, another vote for the eggrolls. Smile

I will see what I have time for, and let you know iyh Smile