BOEREGS (FLAKY ARMENIAN PUFF PASTRY) AS MADE BY BLAKE BESHARIAN RECIPE BY TASTY
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
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
MOCK SOU BOREG (ARMENIAN MACARONI AND CHEESE)
This was a family favorite growing up. It is very simple and is not as heavy as American macaroni and cheese.
Provided by Jen Yagoobian Pfister
Categories Noodles
Time 41m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with 1 teaspoon butter.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
- Mix Monterey Jack cheese, cottage cheese, eggs, and salt together in bowl. Pour half into another bowl. Add parsley to 1 of the bowls.
- Spread half of the egg noodles into the prepared baking pan; pour in cheese and parsley mixture. Add remaining egg noodles; top with remaining cheese mixture. Dot with remaining 1 teaspoon butter.
- Bake in the preheated oven until top is golden brown and bubbly, about 20 minutes. Cut into squares.
Nutrition Facts : Calories 270 calories, Carbohydrate 14.8 g, Cholesterol 87.7 mg, Fat 15.5 g, Fiber 0.7 g, Protein 17.7 g, SaturatedFat 9.2 g, Sodium 472.7 mg, Sugar 0.7 g
MOCK SOU BOREG (ARMENIAN MACARONI AND CHEESE)
This was a family favorite growing up. It is very simple and is not as heavy as American macaroni and cheese.
Provided by Jen Yagoobian Pfister
Categories Noodles
Time 41m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with 1 teaspoon butter.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
- Mix Monterey Jack cheese, cottage cheese, eggs, and salt together in bowl. Pour half into another bowl. Add parsley to 1 of the bowls.
- Spread half of the egg noodles into the prepared baking pan; pour in cheese and parsley mixture. Add remaining egg noodles; top with remaining cheese mixture. Dot with remaining 1 teaspoon butter.
- Bake in the preheated oven until top is golden brown and bubbly, about 20 minutes. Cut into squares.
Nutrition Facts : Calories 270 calories, Carbohydrate 14.8 g, Cholesterol 87.7 mg, Fat 15.5 g, Fiber 0.7 g, Protein 17.7 g, SaturatedFat 9.2 g, Sodium 472.7 mg, Sugar 0.7 g
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.
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