For a Flaky, Pareve Treat, Make These Israeli-Style Potato Bourekas

Place the potatoes in a saucepan or stockpot with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat. Cook uncovered until the potatoes are tender and easily pierced with a fork, about 20 to 25 minutes. Drain potatoes, place in a large bowl, and pass through a potato ricer or mash with a potato masher or wire whisk. Set aside to cool. In a large skillet set over medium-high heat, warm the oil (or melt the margarine or butter). Add the optional onion and garlic, and sauté until soft and translucent, about 5 to 7 minutes. Stir the mixture into the potatoes. (If you're not using the onions and garlic, simply add the olive oil, margarine, or butter to the potatoes). Season to taste with salt and pepper. In a small bowl, beat one of the eggs. While stirring the cool potato mixture, slowly add the beaten egg. Mix well until the egg is totally integrated into the mashed potatoes. Heat the oven to 375 F/190 C. Line a large rimmed baking sheet with parchment paper. Fill a small bowl with water. If using puff pastry sheets, cut them into 5-inch squares. Place a heaping tablespoon of filling in the center of each square. Dip your fingers in the water and dampen the edges of the squares, then fold in half diagonally or vertically to form triangular or rectangular pastries. Pinch the edges together to seal the filling inside. Beat the second egg and brush it over the tops of the bourekas. Sprinkle sesame seeds on top. Bake in the heated oven for 30 minutes or until the bourekas are puffed and golden.