Cheese Boereg Recipes

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ARMENIAN CHEESE BOEREG



Armenian Cheese Boereg image

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

16 ounces phyllo dough, thin
1 cup large curd cottage cheese
1 cup muenster cheese, grated
2 tablespoons parsley, chopped
1 egg
4 ounces butter, melted

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.

MICHAEL ARAM'S CHEESE BOEREGS



Michael Aram's Cheese Boeregs image

A unique boereg recipe due to its flaky, buttery exterior and fluffy, cheesy interior.

Provided by Robyn Kalajian

Categories     Appetizer

Time 1h20m

Number Of Ingredients 8

1 package Phyllo dough
1 lb. Muenster cheese (grated)
1/2 lb. Farmer's cheese or Ricotta cheese
2 Tbsp. flat-leaf Italian parsley (chopped)
1 tsp. Kosher salt
3 large eggs (beaten)
dash baking powder (A dash is less than 1/8 tsp.)
2 sticks unsalted butter (melted - for brushing on dough)

Steps:

  • In a large mixing bowl, mix together the cheeses, parsley, salt, eggs, and baking powder until well-combined.
  • Take the dough out of the refrigerator about 15 minutes before using. Unwrap the dough. Note: once fillo dough is exposed to air, it dries out very quickly, becomes brittle and is impossible to use. Be sure to have plastic wrap and a lightly dampened kitchen towel ready to cover the dough to keep it pliable while you fold the boeregs.
  • Fold each sheet in half (or in thirds, depending on size of the sheet) lengthwise. Brush dough surface generously with melted butter.
  • For each boereg, place a spoonful of filling at the end of the folded dough that's closest to you. Begin folding, as though you were folding a flag - on the diagonal from corner to corner, creating a triangular shape. If there is extra dough at the top, just trim it off or tuck it under.
  • Continue to do this until you run out of filling - or - dough.
  • Keep the folded boeregs covered with plastic wrap. NOTE: At this point, you can prepare the boeregs for freezing by placing them in a plastic container large enough to hold the amount you are preparing, making sure you use plastic wrap or waxed paper between each stacked layer to prevent the boeregs from sticking together. Cover tightly with the lid, label, date, & freeze.
  • Preheat oven to 375 degrees F.
  • Place boeregs on an ungreased or parchment-lined baking sheet. Brush the tops with melted butter. Bake for 15-20 minutes, or until golden brown.

CHEESE BOEREG



Cheese Boereg image

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

1 large egg, lightly beaten
1 large egg white, lightly beaten
1 cup ricotta cheese
1/4 cup minced fresh parsley
4 cups shredded part-skim mozzarella or Muenster cheese
10 sheets phyllo dough (18x14 inches)
1/2 cup butter, melted

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.

CHEESE BOEREG / FETA PHYLLO TRIANGLES



Cheese Boereg / Feta Phyllo Triangles image

Flaky cheese boereg can be made with any combination of cheeses. This popular Armenian mezze can be made in advance and frozen.

Provided by Sylvia Hagopian / ArmenianDish.com

Categories     Appetizer

Time 1h

Yield 36 triangles

Number Of Ingredients 13

1 package phyllo dough, defrosted
***Filling
2 cups feta cheese, crumbled
1 cup melting cheese, grated (mozzarella or Monterey jack)
1 cup ricotta
1 egg, beaten
1/4 cup onion, grated
1/4 cup parsley, grated finely
1/2 teaspoon Aleppo pepper
***Topping
1/4 salted butter, melted
1/4 cup canola oil
Nigella seeds (optional)

Steps:

  • Combine filling ingredients, set aside
  • Preheat oven to 375 degrees and lightly oil a pan
  • Remove defrosted phyllo dough from box, spread open and cover with damp towel
  • Melt butter and mix with oil
  • Remove one sheet of phyllo and brush all over with butter/oil mix
  • Cut the phyllo sheet down the middle vertically and fold each 1/2 sheet in half, so you have two long strips of dough
  • Place a heaping tablespoon of cheese mix at the bottom right corner of the dough strip
  • Fold the left side over the cheese to form a triangle point. Fold up and over again, as though you're folding a flag.
  • Keep folding until you have a triangle - brush tops with butter/oil and sprinkle with nigella seeds (if using)
  • Place in prepared pan and bake until golden brown.

Nutrition Facts :

CHEESE BORAGS (ARMENIA)



Cheese Borags (Armenia) image

This recipe is from week 13 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Armenia is my 13th stop. Cheese borags are a simple and delicious appetizer made from a mild white cheese (such as Monterey Jack or Muenster, or an Armenian cheese if you can find one) and phyllo dough. (This recipe comes from Robyn Kalajian from The Armenian Kitchen)

Provided by GiddyUpGo

Categories     Cheese

Time 50m

Yield 30 borags

Number Of Ingredients 6

8 ounces monterey jack cheese or 8 ounces muenster cheese, shredded
15 ounces ricotta cheese
4 ounces feta cheese, crumbled
1 egg, slightly beaten
1 lb phyllo dough, thawed
1/4 cup melted butter

Steps:

  • Mix the three cheeses with the egg. Set aside.
  • Cover the phyllo dough with a piece of plastic wrap, then put a damp towel over the plastic wrap. This helps prevent drying.
  • Take one sheet of Phyllo and fold it in half. Brush the folded sheet with melted butter.
  • Put a spoonful of the filling onto the lower right corner of the sheet.
  • Now fold the sheet over the filling, from corner to corner, as if you were folding a flag. You should have a triangle. Fold again, and one more time. Trim off any excess dough.
  • Repeat until you have used all the filling.
  • Brush the top of each borag with melted butter, then bake at 350 degrees for 15 to 20 minutes, or until the borags turn a golden brown color. Serve hot.

BOEREGS (FLAKY ARMENIAN PUFF PASTRY) AS MADE BY BLAKE BESHARIAN RECIPE BY TASTY



Boeregs (Flaky Armenian Puff Pastry) As Made By Blake Besharian Recipe by Tasty image

Boeregs are a classic part of Armenian mezze. They can be filled with a range of cheeses, meats, and sweet fillings. The fillings used here are fairly traditional and extra-delicious since they're filled with savory cheese. They make a great appetizer or light lunch.

Provided by Rie McClenny

Categories     Appetizers

Yield 48 boeregs

Number Of Ingredients 18

1 tablespoon olive oil
½ medium white onion, chopped
1 clove garlic, chopped
¼ teaspoon nutmeg, freshly grated
¼ teaspoon ground cumin
10 oz frozen spinach, thawed and drained well
⅓ cup fresh flat-leaf parsley, chopped
¾ cup rodopa cheese, (sheep's milk feta)
1 large egg
½ cup fresh flat-leaf parsley
2 tablespoons fresh chives
1 large egg
½ lb kashkaval cheese, grated
1 lb frozen filo dough, thawed in the refrigerator overnight
8 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon water
1 cup white sesame seeds

Steps:

  • Make the herbed feta filling: Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the nutmeg and cumin and stir to combine, then remove the pan from the heat and let the mixture cool completely.
  • In a food processor, combine the spinach, parsley, rodopa cheese, egg, and the cooled onion mixture and pulse until broken down into a chunky paste. Transfer the filling to a bowl and set aside. Wipe out the food processor.
  • Make the melted Kashkaval filling: Add the parsley, chives, egg, and Kashkaval cheese to the clean food processor and pulse until the mixture breaks down into a chunky paste. Transfer to a bowl and set aside.
  • Preheat the oven to 375°F (190°C). Line 2 baking sheets, or as many as you have, with parchment paper.
  • Assemble the boeregs: Unroll the filo dough and cut crosswise into 3½-inch (9 cm) wide strips. Cover the filo dough with a damp towel while you fill the boeregs.
  • Lay a strip of dough lengthwise on a cutting board. Holding the top of the dough with your left index finger, brush a thin layer of melted butter over the length of the dough. Scoop ½ tablespoon of filling at the top center of the strip, about ½ inch (1 ¼ cm) from the top. Fold the top left corner of the dough over the filling to make a triangle. Brush more melted butter on the top of the triangle, then continue folding and brushing until you reach the end of the dough strip, trimming any excess dough that doesn't fold all the way over. Transfer to a prepared baking sheet and cover with a kitchen towel. Repeat with the remaining dough strips and filling to make about 24 boereg with each filling. Reserve any leftover dough for another use.
  • In a small bowl, beat the egg yolks with the water.
  • Brush the egg wash over the boeregs, then sprinkle with the sesame seeds.
  • Bake the boeregs for 10-12 minutes, until golden, flaky, and crisp. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 110 calories, Carbohydrate 6 grams, Fat 7 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams

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