My mom has mastered the art of borek-making. I always look forward to family gatherings where she whips these up. Cheese borek is so easy to make! Truly a perfect last minute appetizer or snack, especially if you have a stash of puff pastry in your freezer. Defrost your frozen puff pastry overnight in the refrigerator.
You will unfold or unroll the dough and then cut into squares. With the Pepperidge Farm we usually yield 9 squares per sheet, based on the folds in the dough. For Trader Joe's you have a bit more flexibility. You can cut 12 per sheet, or even 16 smaller squares to make super mini boreks like the ones below. The cheese borek filling is as easy as can be. Grate or crumble feta cheese, and if desired mix in some chopped parsley. Fold the dough over the filling to create triangles or rectangles.
Then use the tines of a fork to crimp the edges closed. Arrange the sealed cheese boreks on parchment-lined baking sheets, brush the tops with egg wash, and bake. Ta da! That's it. These boreks are best the day they are baked. They will soften a bit and be less flaky in the following days. Store leftovers at room temperature.
It's kind of insane how easy this recipe is. You can try it with different fillings as well. We often make meat borek using the same method. Simply replace the feta cheese with an equivalent volume of gheyma , or cooked ground beef with spices.
Sometimes we have leftover gheyma from other recipes, and this is such a great way to use it up! We typically fold the meat boreks into rectangles to differentiate them from the triangular cheese ones. Tried this recipe? You can also follow me on social media on Facebook , Instagram , and Pinterest! Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
And, for a final bit of flair, I like to garnish mine with a mixture of sesame and nigella seeds. Assembling boreks is easy if you abide by some guidelines for working with phyllo dough, which is somewhat delicate. Since the phyllo turns brittle if left at refrigerator temperatures for more than a day or two, keep it frozen for as long as possible.
When you want to use it, plan ahead, as you'll want to transfer it to the fridge overnight or leave it at room temperature for at least four hours. To prevent it from drying out and causing breakage, be sure to let the dough sit in its sealed packaging at room temperature for at least 30 minutes. Since most phyllo is sold in one-pound packages, you can take what you need plus a few extra sheets in case one or two tear beyond repair , gently reroll the remainder, wrap the roll in plastic, place it in a zipper-lock bag, and refreeze for up to two weeks.
When working with phyllo, keep the stack of sheets covered with a piece of parchment or wax paper weighed down by a dry kitchen towel do not use a damp towel, despite what some recipes recommend. For the Herb and Cheese Filling: In a medium bowl, combine feta, Muenster, goat cheese, herbs, scallions, eggs, and pepper, and toss gently to combine.
Cover and set aside. For the Spinach, Herb, and Cheese Filling: Wrap spinach in a clean kitchen towel or double layer of paper towels and squeeze to remove excess moisture you should end up with about 6 ounces g spinach.
Transfer to a medium bowl, along with feta, goat cheese, herbs, scallions, eggs, salt, and pepper, and toss gently to combine. Using a sharp knife, cut stack of phyllo sheets in half to form eighteen by 9-inch sheets.
Stack together and cover with a sheet of parchment and a clean kitchen towel. In a small saucepan, melt butter over medium heat and cook, swirling pan frequently and taking care not to let butter solids brown lower heat as needed to medium-low if butter begins to pop and brown , until foaming subsides an indication that water has been driven off , about 5 to 7 minutes.
Remove from heat. Remove one phyllo sheet from stack and transfer to clean work surface, with the long end of the sheet running parallel to edge of counter. Working lengthwise, brush half of phyllo sheet that is closest to you lightly but evenly with butter. Fold sheet in half toward you lengthwise, covering the buttered portion of dough.
Rotate sheet 90 degrees so short side now faces you, and brush entire surface of sheet lightly but evenly with butter. Using a spoon, form filling into a rough triangle with its long edge hypotenuse facing the bottom right edge of the phyllo. Lift the bottom right corner of the phyllo and fold it over the filling and gently press to form a right triangle.
Continue folding up and over, like folding a flag, until you reach the end of phyllo strip. Using a sharp knife, trim off any overhanging phyllo. Brush top of triangle with butter and transfer to a parchment-lined rimmed baking sheet, seam side down. Repeat borek-forming process with remaining phyllo and filling, arranging boreks in pairs with long edges facing each other, so that they form two rows of eight boreks.
Bake until golden and crisp, 20 to 23 minutes, rotating baking sheet halfway through baking. Brush the tops and bottoms of all the boreks with butter before baking and place on a cookie sheet. You won't need to grease the cookie sheet. Bake in the middle rack at degree Fahrenheit for minutes or until lightly browned on both sides. Serve immediately. Leftover borek will actually do pretty well refrigerated and reheated in an oven or toaster oven on bake.
It's always amazing to me how just a few simple ingredients can produce such amazing results for my taste buds! Welcome to the New Armenian Food Blog! Log in or Create account. Cart 0. Menu Cart 0. February 19, Category Appetizers.
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