CHEESE BOREK
The usual filling is feta cheese; this version calls for smoked Gouda and Emmenthal. If you have never worked with phyllo before, know that it is very fragile and must be kept covered or it will dry out very quickly. This is labor-intensive, but worth it. I like to divide the filling ahead of time into 48 equal little portions to ensure that all the borek are uniform in size. This may be made a day before they are baked, and stored covered in the refrigerator.
Provided by Karen C
Categories Appetizers and Snacks Pastries
Time 1h30m
Yield 16
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper. Mix in Gouda and Emmentaler.
- One sheet at a time, place phyllo dough on a flat surface and brush with about 1 tablespoon butter. Cut lengthwise into 4 strips. Place a rounded teaspoon of the egg mixture at one end of each strip. Fold corner of strip over the filling, forming a triangular fold. Continue folding the length of the strip in triangular folds to form a small stuffed triangle. Repeat with remaining phyllo dough.
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter a large baking sheet.
- Arrange stuffed phyllo triangles in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until lightly browned. Serve warm.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 8.3 g, Cholesterol 79.2 mg, Fat 24.5 g, Fiber 0.4 g, Protein 7.4 g, SaturatedFat 15.1 g, Sodium 212.1 mg, Sugar 0.3 g
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
Breanna RV
[email protected]This recipe was a disaster! I followed the instructions exactly, but my cheese borek turned out a mess.
Eugene Coleman
[email protected]I'm not sure what I did wrong, but my cheese borek turned out dry and crumbly.
Maral Mazn
[email protected]Overall, this was a good recipe, but I would make a few changes next time.
Sammie Raye
[email protected]The filo pastry was a bit too thick.
Janet Takyi
[email protected]This cheese borek was a bit too salty for my taste.
Rozy razan
[email protected]I will definitely be making this again.
Raja Faizi
[email protected]Easy to make and very tasty.
Kaniz Fatima
[email protected]Delicious!
Joseph James
[email protected]I made this cheese borek for a potluck and it was a big hit! Everyone loved it. The borek was crispy and flaky, and the cheese filling was gooey and flavorful. I would definitely recommend this recipe.
Md Sajim
[email protected]This cheese borek was a bit too oily for my taste. I think I would try using less oil next time. Otherwise, the recipe was easy to follow and the borek turned out well.
Mujahid Bhatti
[email protected]I was pleasantly surprised by how easy this cheese borek was to make. I'm not a very experienced cook, but I was able to follow the recipe and make a delicious dish. The borek was crispy and flaky, and the cheese filling was gooey and flavorful. I wi
Emmanuel Omondi
[email protected]This cheese borek was delicious! I used feta cheese and it was the perfect salty and tangy flavor. The filo pastry was crispy and flaky, and the overall dish was very satisfying. I will definitely be making this again.
Teresa Testerman
[email protected]I made this cheese borek for my family and they loved it! The recipe was easy to follow and the borek turned out perfectly. The cheese was melted and gooey, and the filo pastry was crispy and flaky. I would definitely recommend this recipe.
Eraj Ragu
[email protected]This cheese borek was a hit at my party! It was super easy to make and everyone loved it. The filo pastry was crispy and flaky, and the cheese filling was gooey and delicious. I will definitely be making this again.