Recipe - Bougatsa

1 pack Rolled puff pastry cut in 2
equal squares.
One half Box crumbled feta cheese
Shreded Kachkaval or sharp
yellow cheese

Sepharadic recipe

Source my grandmother Venoutcha BenaroyoCovo

Spread evenly the crumbled feta on the first piece of dough. Cover with the
second piece , then add shreeded yellow cheese. Roll carefully. With a
sharp knife cut the roll approximatively every inch. Hold each piece
between the palms of your hands and make a slight rotatory movement to seal
the bouikou. Place on a non stick pan and bake.

Can also be served with Turkish coffee, or yogourt
Posted to JEWISHFOOD digest by "Viviane & Israel Barzel"
i_barzel@netvision.net.il on May 11, 1998