Growing up in Israel, trips to the supermarket were often rewarded by some Bourekas: crispy and often still warm flaky pastry triangles, filled with salty cheese and decorated with sesame seeds. At the time, it seemed like the best thing ever. It was only later that I realized that it was a low quality product – most Bourekas in Israel is made with margarine-based flaky pastry. Some time later I came across phyllo, a paper-thin dough, which is very versatile and easy to work with. Using it, making homemade Bourekas is a snap! There’s a lot of room for creativity, both in the choice of filling, and the shape. Here…