Best 3 Cheese Boereg Recipes
Are you looking for a delightful and savory dish to satisfy your cravings? Look no further than "Cheese Boereg", a tantalizing pastry that combines flaky layers of phyllo dough with a rich and creamy cheese filling. This delectable treat, often associated with Turkish and Middle Eastern cuisine, is a perfect blend of flavors and textures, guaranteed to leave you wanting more. Whether you're a seasoned chef or just starting your culinary journey, this comprehensive guide will lead you through the steps of creating the perfect "Cheese Boereg", ensuring a gastronomic experience that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
ARMENIAN CHEESE BOEREG
A very old family recipe. This is how my grandmother made it. All measurements are approximate; my grandmother never measured anything. You can substitute any combination of cheeses. This recipe is for appetizer sized portions. If you want it for a side dish, don't cut the fillo in half. Practice folding boereg, using a piece of paper or a napkin.
Provided by manushag
Categories < 60 Mins
Time 50m
Yield 48 pieces, 48 serving(s)
Number Of Ingredients 6
Steps:
- Mix cheeses together with 1 beaten egg and parsley.
- Melt butter in a small frying pan.
- Bring fillo dough to room temperature. Unroll dough on wax paper, cut in half for appetizer size boereg. stack and cover with saran wrap and a damp towel.
- Take one sheet of filo, with short side facing you. Brush entire sheet with melted butter. Place half a teaspoon of cheese a little to the right of center, toward the bottom of the sheet. Fold right side over cheese, and left side over top, in thirds.
- Brush with butter, and fold up the bottom over the cheese ball, then fold over diagonally. Continue to fold diagonally, left and right, until you reach the top and you will have a triangular shaped boereg, around 3 inches across bottom.
- Spray sheet pan with PAM and butter tops of boereg before baking.
- Preheat over to around 300-325 and bake for about 20 minutes, until very light brown.
CHEESE BOEREG
The rich-tasting filling of this appetizer is made with mozzarella and ricotta cheese, then baked between buttery layered dough.-Jean L. Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the egg, egg white, ricotta and parsley. Stir in mozzarella cheese; set aside. , Unroll phyllo dough; cut the stack of sheets in half widthwise. Place one sheet of phyllo dough in a greased 13x9-in. baking pan; brush with butter. Repeat nine times (keep remaining dough covered with plastic wrap to avoid drying out)., Spread cheese mixture evenly over top. Layer with remaining dough, brushing butter on every other sheet. , Bake at 350° for 25-30 minutes or until golden brown. Cut into triangles or squares.
Nutrition Facts : Calories 150 calories, Fat 10g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 218mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.
GRANDMA LOU'S CHEESE BOEREG
A savory traditional Armenian cheese pastry made with phyllo dough.
Provided by Alex the Armenian
Categories Appetizers and Snacks Pastries
Time 50m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine farmer cheese, Muenster cheese, eggs, and parsley in a bowl. Add salt; mix well.
- Arrange phyllo dough lengthwise on a flat work surface; cut into 3 strips. Brush some butter lightly over 1 strip of phyllo. Cover remaining strips to keep them from drying out.
- Spoon 1 teaspoon of the farmer cheese mixture on the edge closest to you; fold over 2 sheets of phyllo to make a triangle. Fold again to form another triangle; continue folding to the end of the strip. Brush top with butter. Repeat with remaining phyllo strips, butter, and cheese mixture. Transfer triangles to baking sheets.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 5.4 g, Cholesterol 39.9 mg, Fat 10 g, Fiber 0.2 g, Protein 7.3 g, SaturatedFat 6.6 g, Sodium 282.4 mg, Sugar 0.1 g
Tips:
- Use high-quality ingredients: The better the ingredients, the better the cheese boreg will be. Use full-fat cheese, fresh herbs, and flaky phyllo dough.
- Don't overfill the borek: Too much filling will make the borek difficult to fold and seal. Aim for a filling that is about 1/2-inch thick.
- Fold the borek tightly: This will help to keep the filling from leaking out. Use a damp cloth to seal the edges of the borek before baking.
- Bake the borek until it is golden brown: This will ensure that the cheese is melted and the phyllo dough is crispy.
- Serve the borek warm: Cheese borek is best served warm, when the cheese is melted and gooey. You can reheat it in the oven or microwave if necessary.
Conclusion:
Cheese borek is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover cheese and herbs, and it is also a popular dish to serve at parties and gatherings. With a few simple tips, you can make cheese borek that is sure to impress your friends and family.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love