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
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Breanna RV
breanna.r54@yahoo.comThis recipe was a disaster! I followed the instructions exactly, but my cheese borek turned out a mess.
Eugene Coleman
ec17@gmail.comI'm not sure what I did wrong, but my cheese borek turned out dry and crumbly.
Maral Mazn
mazn_maral@hotmail.comOverall, this was a good recipe, but I would make a few changes next time.
Sammie Raye
s-raye@hotmail.comThe filo pastry was a bit too thick.
Janet Takyi
janet_t56@yahoo.comThis cheese borek was a bit too salty for my taste.
Rozy razan
r93@yahoo.comI will definitely be making this again.
Raja Faizi
r_f@hotmail.comEasy to make and very tasty.
Kaniz Fatima
f.k@gmail.comDelicious!
Joseph James
j@hotmail.comI 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
s.md45@hotmail.comThis 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
bhatti-mujahid40@gmail.comI 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
oemmanuel45@yahoo.comThis 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
teresa_testerman42@gmail.comI 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
eraj-r@yahoo.comThis 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.