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Pumpkin Borekas

I love Sukkot. It is like Thanksgiving a month early....and, for 8 days. For me, that means all things apple and all things pumpkin. Catering a couple of sukkah parties is a opportunity to make pumpkin borekas. Delicate pastries, it's like eating hand held pumpkin pie. A Sephardic treat, I'm not sure who's recipe I pirated. It may simply be the recipe for pumpkin pie on the Libby can. Recently thumbing through Sephardic cookbooks, I see that some recipes have feta cheese. For a second, I doubt my authenticity. I NEVER doubt the taste.

I use the same boreka dough recipe for all my borekas; potato/feta, eggplant and pumpkin. Look for the dough in the potato/feta recipe. I apologize for the hassle but I'm beat. I've been cooking and baking like a crazy woman for weeks....for hundreds.

Working with pumpkin filling is a little tricky. You have to handle the boreka very carefully or the filling oozes into the edge. I often crimp the edges while the boreka is still on the table, bringing the edges straight up together. Then, I carefully lift it off the table and form the rope edge. I've made so many thousand borekas that "it's easy" rolls off my tongue. It is easy with a little practice.

Make lots of these at a time. Nobody can eat just one.......

Kosher Status: Parve
Number of servings: makes 48 pieces
Main Ingredient(s):
Preparation Time: 01:00
Cooking Time: 00:20
Skill Level: 3 (1 Easy - 5 Hard)
Estimated POINT value:


  • 1  29 oz. can pumpkin
  • 1 egg
  • 1 3/4 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 2 - 3 tablespoons flour
  • 1 teaspoon xanthan gum (helps stabilize the filling)

For the topping:

  • 2 beaten eggs for brushing the tops
  • Cinnamon/Sugar for dusting the tops (3 tablespoons cinnamon mixed with 6 tablespoons sugar.


Make the boreka dough as per the Boreka recipe. This filling recipe makes 48 pieces so make sure you make enough dough for 48 pieces.

Mix all the filling ingredients in a bowl.

Form walnut sized balls of dough. Flatten them onto the table top in a wide oblong shape. Scoop filling (should be a bit larger than the dough ball amount) and place it on flattened dough.

Form the rope edge (see Potato Borekas for instructions).

Place the boreka onto a parchment lined baking sheet. Brush with beaten egg and sprinkle with cinnamon sugar.

Preheat the oven to 350'.

Bake until golden brown, about 12 - 15 minutes. Set aside to cool. Best served at room temperature. Wrap in foil if you must cover them. Plastic will make them soggy (so don't do it!).

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Pumpkin Borekas

About Leah

Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.

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