1 egg, beaten
Sesame seeds (omit for Ashkenazim)

Instructions:

1. Dip the matzos in water and place on a dishtowel to drain. Carefully sprinkle another ½ cup water on the matzo and cover with another towel. Repeat with all the matzos (you can put them in a pile, one on top of the other). Wait 5 minutes, then pour a little more water over the top towel. Wait another 5 minutes. Check the matzos. They should be soft and flexible. (You may have to wait another 2 minutes, but don’t leave them too long so that they don’t start to disintegrate.)
2. Heat the oven to 350 F and line a baking pan with parchment paper.
3. Mix all the filling ingredients together. Cut each matzo in 4 (try using scissors). Place a tablespoon of filling on top of each ¼ and close to form a triangle. Dip into beaten egg and place on a baking pan, without leaving space between the bourekas. (Sprinkle sesame seeds if using.)
4. Bake for 15-20 minutes. Serve immediately.